AuthorLeah St John, CHN
RatingDifficultyIntermediate

Ratatouille is a hearty, comforting meal that consists of a variety of stewed vegetables. Here is our take on the traditional French dish!

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Yields4 Servings
Prep Time15 minsCook Time35 minsTotal Time50 mins

 1 eggplant
 2 small zucchini
 2 red bell peppers
 2 tomatoes
 1 onion
 3 garlic cloves
 2 tbsp water or veggie stock
 2 tbsp tomato paste
 ½ cup fresh basil
 1 tsp onion powder
 ½ tsp garlic powder
 ½ tsp dried oregano
 ½ tsp dried thyme
 ½ tsp dried parsley
 ½ tsp Himalayan salt

1

Chop all of the vegetables into approx. ½” – 1” cubes, and mince the garlic.

2

Heat a deep skillet on medium heat. Add the water or veggie stock.

3

Saute the onion for about 5 minutes. If it begins to stick, just add a little more water or veggie stock.

4

Add the eggplant to the pot, and sauté for about 10 minutes, or until soft.

5

Add the zucchini and bell peppers, and cook for about 5 minutes.

6

Add the tomatoes, tomato paste, garlic, dried herbs, and salt. Cook for 10-12 minutes, or until all of the vegetables are tender.

7

Serve over gluten-free pasta or whole grain such as quinoa or millet, and garnish with fresh basil. Season with Himalayan salt & black pepper as desired.

Category

Ingredients

 1 eggplant
 2 small zucchini
 2 red bell peppers
 2 tomatoes
 1 onion
 3 garlic cloves
 2 tbsp water or veggie stock
 2 tbsp tomato paste
 ½ cup fresh basil
 1 tsp onion powder
 ½ tsp garlic powder
 ½ tsp dried oregano
 ½ tsp dried thyme
 ½ tsp dried parsley
 ½ tsp Himalayan salt

Directions

1

Chop all of the vegetables into approx. ½” – 1” cubes, and mince the garlic.

2

Heat a deep skillet on medium heat. Add the water or veggie stock.

3

Saute the onion for about 5 minutes. If it begins to stick, just add a little more water or veggie stock.

4

Add the eggplant to the pot, and sauté for about 10 minutes, or until soft.

5

Add the zucchini and bell peppers, and cook for about 5 minutes.

6

Add the tomatoes, tomato paste, garlic, dried herbs, and salt. Cook for 10-12 minutes, or until all of the vegetables are tender.

7

Serve over gluten-free pasta or whole grain such as quinoa or millet, and garnish with fresh basil. Season with Himalayan salt & black pepper as desired.

Ratatouille