Simple Ratatouille Recipe (plus the best ways to serve it!)

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 oven to 400°F (204°C).

Chop red onion, bell peppers, eggplant, and zucchini into approximately 1 to 1.5 inch pieces.

For zucchini, cut lengthwise into quarters and then chop.

Cut eggplant into thick slabs, slice, and then dice.

Peel garlic cloves but leave them whole; use 6 cloves.

Place all chopped vegetables and whole garlic cloves onto a parchment lined baking sheet.

Add 1 pint of grape tomatoes and fresh herbs (1 sprig of rosemary and 2 sprigs of fresh thyme) to the baking sheet.

Drizzle everything with olive oil and add 1 tablespoon of balsamic vinegar.

Season the vegetables generously with salt and pepper, then toss to coat evenly.

Place the baking sheet in the preheated oven and cook for 35 to 40 minutes, stirring twice during cooking.

After cooking, transfer the vegetables to a large bowl and remove the herb sprigs.

Add fresh basil, more olive oil, more balsamic vinegar, and more salt and pepper to the bowl.

Toss the vegetables to allow the flavors to meld.

Serve the ratatouille warm or at room temperature, optionally over toasted bread with Hood Cottage Cheese with Cracked Pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens