How to Make The Perfect Ratatouille

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Ever wondered how to make the perfect Ratatouille? I confess I never gave it much thought. Sure, the movie now stands out in most people’s minds when the R-word is mentioned, but how many think of the actual recipe? With my love for oven-roasted vegetables, I’m surprised I didn’t figure this one out sooner.

 

This traditionally French dish is super healthy— totally vegan, grain-free, wheat-free—  and yet it tastes incredibly rich. It’s also super simple to make, especially when you let the oven to most of the heavy-lifting. The secret is getting the proportions right. It’s basically just slow roasted fresh vegetables, and somehow it turns into something quite magical. Definitely a ‘Weeknight Gourmet’ recipe.

 

You can serve this straight up— like a very thick stew. It also works great on pasta (regular or gluten-free), on pizza, with rice, or as a spread for your favorite bread (try my gluten-free bread or whole foods wraps for healthy wheat-free, nut-free, dairy-free alternatives).

 

I hope you’ll try this. I think everyone in your house will love it!

 

Besos,

 

Emily

 

 

Recipe for Ratatouille

 

Ingredients-

 

1 large red onion- diced

3 cloves garlic- minced or thinly sliced

2 large eggplants- cubed

2 medium zucchinis- cubed

2 bell peppers- diced (use red and/or yellow)

6 large roma tomatoes- diced

2 teaspoons salt

1/2 teaspoon fresh ground black pepper

1 teaspoon red pepper flakes

1 bunch of basil- bound

1 small can tomato paste

1/2 cup olive oil

 

Instructions-

 

Heat oven to 400F (200C) while you wash and prepare the vegetables.

 

In a large baking dish combine all of the ingredients, except for the tomato paste and olive oil. Bury the bunch of basil in the vegetables. (You can bind it with string, or I often just keep it together in an bunch unbound.) Don't worry if the veggies are heaped in the pan, they will cook down to about half the quantity.

 

 

Bake uncovered 45 minutes. (I don’t even stir it, but you could occasionally.)

 

Then mix in the tomato paste and olive oil.

 

Bake another 30-40 minutes until completely tender. Remove from the oven and remove the basil.

 

Serve with crusty bread (regular or gluten-free), pasta, rice, or try my gluten-free bread or wraps. Also makes great cold leftovers the next day.

 

Enjoy!

 

 

Just going in the oven...

 

Ready to serve...

 

Leftover Rataouille with Fried Eggs on Top... Yum!

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