Ratatouille is a classic French vegetable stew that highlights the essence of a vegetarian diet. This colorful dish combines a medley of fresh, nutrient-rich vegetables such as eggplant, zucchini, bell peppers, tomatoes, and onions, all cooked together with olive oil, garlic, and aromatic herbs like thyme and basil.
Not only is ratatouille visually appealing with its vibrant array of colors, but it also offers a hearty, satisfying meal that fits seamlessly into a vegetarian lifestyle. Packed with vitamins, minerals, and antioxidants, it supports overall health while being naturally low in calories and high in fiber.
Whether served as a main dish, a side, or even a topping for grains like quinoa, rice or couscous, ratatouille exemplifies the creativity and versatility of vegetarian cuisine. Its simple, wholesome ingredients celebrate the beauty of plant-based eating, making it a delicious and nutritious choice for anyone looking to embrace or explore a vegetarian diet.
If you’re on a diet, you can prepare it in advance, portion it out, and freeze it for later.
Ratatouille
Ingredients
- 2 small Onions Finely chopped
- 1 Eggplant cubed
- 1 Zucchini, cut in half lengthwise and slice
- 1 Cucumber, cut in half lengthwise and slice
- 4 large Tomatoes Cut in eighths
- 3 Celery Stalks Chopped
- 2 Red Bell Peppers chopped
- 3 Cloves Garlic Chopped or Minced
- 1/2 cup Vegetable Stock You can use a Vegetable Bouillon
- 6 oz can Tomato Paste
- 1 bunch Parsley Chopped
- 1 bunch Basil Chopped
Instructions
- Heat oil in a large stock pot. Add eggplant, zucchini, onions, celery, peppers, tomatoes, cucumber and garlic to oil and stir to coat vegetables.
- Simmer for 15 minutes, stir occasionally.
- In a small sauce pan mix vegetable stock with tomato paste, parsley and basil and simmer until the tomato paste is softened and blended into the stock.
- Add tomato mixture to the vegetables.
- Cover and simmer for 45 minutes.
- Stir occasionally. Be careful vegetables do not over-cook.
