Ratatouille
This Ratatouille recipe is a quick and fresh weeknight dinner, suitable for gluten free, paleo and vegan diets.
Equipment
- baking dish
- mixing bowl
Ingredients
Fresh Vegetables
- 1 cup crushed tomatoes
- 1 Tablespoon extra virgin olive oil
- ¼ teaspoon apple cider vinegar
- 1 teaspoon minced garlic
- 1 Tablespoon fresh basil about 3-4 large leaves, sliced
- 1 teaspoon herbs de Provence spice mix
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon chili powder
- 1 medium sweet or red onion sliced
- 1.5 cups zucchini about 1-2 large, sliced
- 3 cups Japanese eggplant about 1 large, sliced
- 3 cups fresh tomatoes roma is best; about 3 large, sliced
Instructions
Cooking Steps
- Preheat oven to 350F. Lightly grease a 6"x9" baking dish and set aside.
- In a medium mixing bowl, combine the crushed tomatoes, oil and vinegar. Stir in the garlic, basil, herbs de Provence, salt, pepper, and chili powder.
- Pour the tomato mixture into the prepared baking dish and smooth it into an even layer on the bottom of the pan.
- Stack the veggie slices in alternating patterns and place them on their side in the pan, leaning against the edge. Repeat until filled.
- Optionally, spray or brush the exposed tops of the veggies with oil.
- Bake for about an hour, until the tomato sauce is bubbling and the veggies are tender.
- Garnish with additional chopped fresh basil before serving.
Notes
For a different pan size, an 8" x 8" square pan can be used, and bake time will be about the same. Best quality vegetables yield great flavor. Can be frozen for up to three months.
Nutrition
Serving: 1servingCalories: 109kcalCarbohydrates: 17gProtein: 3gFat: 4gSaturated Fat: 0.5gSodium: 241mgFiber: 4gSugar: 11g
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