RUSTIC RATATOUILLE | Quick & Easy Way To Make This Delicious Vegetable Dish!

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.

Cut the aubergines and cover them with olive oil to prevent browning.

Add the aubergines to the skillet and cook until done.

Next, add the courgettes to the skillet with half a teaspoon of salt and half a teaspoon of pepper.

Remove the courgettes from heat once they are halfway cooked.

Add the butternut squash to the skillet after the aubergines and courgettes are done.

Chop the onions into petals and mince the garlic; add them to the skillet.

Incorporate the butternut squash and canned tomatoes into the mixture.

Add balsamic vinegar, more salt, and pepper to taste.

Pierce each cherry tomato to prevent them from exploding when cooked; add them to the skillet.

Reduce the heat to a very low simmer and cover the skillet; let it cook for 25 minutes.

Add fresh basil on top before covering and simmering.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens