How to make: Ratatouille

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.

Dice green zucchini and yellow zucchini into similar-sized pieces.

Dice red bell pepper and yellow bell pepper, keeping the skin on.

Dice red onion finely.

Add capers to the diced vegetables.

Mise en place: prepare all ingredients before starting to cook.

Heat a generous amount of olive oil in a large skillet over medium heat.

Add the diced red onion to the skillet and sprinkle with Maldon sea salt and black pepper.

Cook the onions until they start to become translucent and sweat, about 3-4 minutes.

Increase the heat and add the diced bell peppers to the skillet; cook until they start to sweat out moisture.

Add more salt for the peppers and continue to cook, ensuring the temperature remains high to avoid boiling the vegetables.

Once the peppers are softened, add the diced zucchini to the skillet and continue cooking.

Add cherry vinegar to balance the olive oil and cook it off.

Stir in tomato passata and let it cook down, allowing the mixture to thicken.

Ensure the vegetables are cooked evenly, avoiding any being raw or overcooked.

Adjust seasoning as needed and keep the heat up to maintain a frying effect.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens