Ratatouille

(Veg, V, GF) • Serves 4

Prep Time: 15 minutes Cook Time: 1 hour 15 minutes Total Time: 1 hour 30 minutes

 
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This is a classic summer dish originating from the south of France. This dish involves a lot of chopping, peeling and hands-on work, but I promise that when those delicious flavors coat your mouth, it will all be worth it! We begin by dehydrating our vegetables in the oven to concentrate their flavors. Next, we rehydrate the vegetables in a pot with liquids to create a velvety summer stew. You can store this stew in the refrigerator for up to five days, so it is a great meal prep recipe!

Ingredients Method

  • 8 oz white button or Cremini mushrooms, de-stemmed & chopped

  • 5 cloves garlic, peel & leave whole

  • 2 bell peppers, stemmed, seeded & chopped

  • 2 medium white or yellow onions, peeled & chopped

  • 1 small eggplant, sliced into half-moons

  • 1 zucchini, sliced

  • 1 yellow squash, sliced

  • 3 sprigs rosemary, leaves removed

  • 3  sprigs thyme, leaves removed

  • 1/4 cup olive oil , separated in two

  • 1 28oz can whole cherry tomatoes

  • Salt, season to taste

  • Black pepper, season to taste







1. Preheat oven to 375°F. Prepare two large baking sheets lined with parchment paper. Set aside.

2. Prepare the vegetables and space them out evenly on the parchment-lined baking sheets. Chop mushrooms, peel garlic cloves, chop bell peppers, chop onions, slice eggplant, slice zucchini and slice squash.

3. Remove leaves from rosemary and thyme sprigs. Sprinkle herb leaves evenly over vegetables on baking sheets.

4. Drizzle 2 tablespoons of olive oil over vegetables and herbs on baking sheets then season with salt and black pepper. Using a spatula, toss vegetables and herbs in olive oil, salt and pepper.

5. Roast vegetables on baking sheets for 35-45 minutes until they are tender and light brown on the edges. Remove baking sheets with vegetables from the oven and turn off oven.

6. Heat a large, 8 qt., sauce pot with 2 tablespoons of olive oil over medium heat.

7. Add roasted vegetables to sauce pot and cook for 10 minutes in olive oil, stirring frequently.

8. Add canned tomatoes and 1 cup water to the sauce pot. Bring ratatouille to a boil over high heat then reduce heat to low and simmer for 25-35 minutes, until tomatoes and water have cooked down. You may need to add another 1/2 cup of water if sauce becomes too thick. Taste ratatouille and season with salt and black pepper.

9. Serve ratatouille warm in a large serving bowl and top with a drizzle with olive oil.