Ratatouille: The EASY French Revolutionary Recipe

eggplant

🥗Healthier: zucchini

💰Cheaper: mushrooms

Zucchini is lower in calories and mushrooms are often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and canola oil is generally less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheese blend

Nutritional yeast is dairy-free and adds a cheesy flavor.

fresh basil

🥗Healthier: dried basil

💰Cheaper: basil paste

Dried basil has a longer shelf life and is often cheaper.

Preheat the oven to 450°F (232°C).

Roast red bell peppers, quartered tomato, quartered white onion, and garlic in the oven for about 25-30 minutes.

Transfer the roasted vegetables to a blender and add salt, black pepper, fresh rosemary, and a drizzle of olive oil.

Puree until a sauce forms.

Pour some of the sauce into the bottom of a cast iron pan and smooth it out.

Slice yellow zucchini and green zucchini fairly thinly.

Layer yellow zucchini, green zucchini, eggplant, and tomato in the pan with the sauce.

Drizzle more olive oil over the top and garnish with fresh parsley.

Bake in the oven at 400°F (200°C) for 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens