PERFECT RATATOUILLE | A Super Tasty Vegetarian 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.

Dice half of an onion.

Grate one small carrot.

Roughly dice three roasted red peppers.

Heat 2 tablespoons of olive oil in a 12-inch oven-safe pan over medium-high heat.

Add the onion and carrot to the pan and sauté for 4 to 5 minutes until softened.

Mince 4 garlic cloves into the pan and stir for another minute.

Add 1 (14.5 ounce) can of crushed tomatoes to the pan.

Add the chopped red peppers, 2 teaspoons of herbs de provence, 1.5 teaspoons of kosher salt, and 0.5 teaspoon of black pepper to the pan. Stir to combine.

Reduce the heat to low, cover the pan, and simmer for about 10 minutes.

Slice 1 Japanese or Chinese eggplant using a mandolin on the second thinnest setting and set aside.

Slice 2 medium-sized zucchini into thin rounds.

Slice 1 yellow summer squash into thin rounds, adjusting size as necessary to match the other vegetables.

Slice about 5 Roma tomatoes into thin rounds.

Blend the base pepper sauce from the pan using a blender or immersion blender until lightly blended, then add it back to the pan.

Stack and place the sliced vegetables in a circular pattern in the pan, creating layers with zucchini, tomato, eggplant, and summer squash.

Prepare a dressing by mixing 1/4 cup olive oil, 1 tablespoon finely chopped fresh herbs (thyme and parsley), and 3 minced garlic cloves in a small bowl. Season with salt and pepper to taste.

Drizzle the dressing over the stacked vegetables.

Cover the pan with a lid or aluminum foil and bake in a preheated 375°F (190°C) oven for 40 minutes.

Remove the foil and bake for an additional 20 minutes uncovered until the vegetables are tender and the top is lightly golden.

For a fancy presentation, use a ring mold to stack the veggies and drizzle sauce around the edge before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens