This colorful ratatouille is an excellent way of transforming simple fresh tomatoes, bell peppers, eggplant, and squashes into a flavorful and elegant French dish that is loved by all who eat it. It is hearty, flavorful, vegan, gluten-free, oil-free and paleo. Based on Michelle's recipe from Healthier Steps blog.
Recipe by:
Cook Times
Active Prep15
Hands-On Cook10
Hands-Off Cook10
Passive0
Total Time35 minutesminutes
Recipe Serving Size10people
Cooking Tools Required
Can Opener, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Top Stove
Ingredients
2tablespoonwateror olive oil spray
2cupeggplantlarge diced
½cuponionchopped
7clovegarlicminced
1red bell peppermedium diced
1orange bell peppermedium diced
1poundtomatofor 10 servings use 2 cups of diced tomatoes
2cupzucchinichopped
1cupyellow squashchopped
3tablespoonfresh basil
3sprigfresh thymeor ½ teaspoon dried
2sprigfresh oreganoor ¼ teaspoon dried
1sprigfresh rosemary
2tablespoontomato paste
½cupvegetable brothplus 2 tablespoons
½tablespoonKosher saltor to taste
1tablespoonfresh basilfor garnish, chopped
Instructions
Cut the eggplant into cubes and place in a large colander. Toss with sea salt and set aside for 20 minutes to drain.
Heat a large saucepan on medium heat and once it's hot add the water, it should be sizzling. Add onion and cook until softened, about 4 minutes. Stir in garlic, bell peppers and cook for 2 minutes.
Stir in tomatos, let cook for 2-3 minutes. Add the eggplant and cook another 4 minutes. Then add the zucchini, yellow squash, basil, thyme, oregano, rosemary, tomato paste, vegetable broth, and cook vegetables until it is simmering, another 3 minutes or so.
Reduce heat and cook covered until vegetables are tender about 10 more minutes. Season with salt to taste.
Reheating Instructions
Sprinkle with Parmesan cheese for serving (optional) or vegan cheese (not Paleo).