Colorful vegetables and fresh herbs cooked together to create a savory mix that is light and healthy but incredibly satisfying. Served with a side of crusty bread and a dollop of goat cheese, this may be my all-time favorite dish.
The recipe below represents my favorite combination of vegetables but there are so many varieties – I’ve made ratatouille with potatoes, artichokes, cauliflower, chiles and more seasoned with anything from chile oil to simple salt and pepper. This is my go-to version, however. The flavors scream summer but it’s homey comfort food any time of year.
This has been our go-to recipe for almost a decade and one of the first dishes I added to this blog. I pulled it out of the archive to update the pictures and hopefully inspire you guys to give it a try this summer.
Naturally vegan and gluten-free, this dish gets even better as it sits so is a great make-ahead meal.
- 2 tbs olive oil
- 1 large onion, diced
- 1 tsp red pepper flakes, optional
- 1 large eggplant, about 2-1/2 lbs
- 3 bell peppers, assorted colors
- 2 zucchini, about 1 lb
- 1 yellow squash, about 1/2 lb
- 8 oz mushrooms
- 1 tbs garlic, minced
- 1 tbs tomato paste
- 2 cans diced no-salt added tomatoes
- 2 tbs fresh thyme
- 1/4 c fresh basil
- 1/4 c fresh parsley
- 1/2 tbs balsamic vinegar
- salt and pepper, to taste
Toss the cubed eggplant with 1 tbs salt and set aside in a strainer while you prep the rest of the ingredients. This will draw out any bitter juices.
Roast peppers in a broiler or over a gas burner until skin is charred. Put in a plastic bag and let sit 10 minutes before removing skin and seeds. Dice.
Meanwhile, heat 2 tbs olive oil in a Dutch oven over medium heat. Add onion and red pepper and cook until just translucent, about 5 minutes. Thoroughly rinse the eggplant to remove salt and add it to the pot. Continue to cook, stirring regularly, until eggplant is partially cooked, about 5 minutes.
Add zucchini, squash, and mushrooms. Season with salt and pepper to taste and cook until mushrooms release their juices, about 10 minutes.
Add tomato paste and garlic, cook for another 1-2 minutes until fragrant. Add tomatoes, stir in roasted peppers, and simmer 5 more minutes.
Stir in fresh herbs, reserving some for garnish, and adjust seasoning. Brighten with a splash of vinegar and serve either warm or at room temperature.
Saturated Fat: 0.8g
Trans Fat: 0.0g
Total Carbohydrate: 27.3g
Dietary Fiber: 7.8g
Points Plus: 4