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Vegetable Ratatouille

June 14, 2018 by Maggie Jones 1 Comment

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This delicious, easy to make ratatouille is hearty, vegan and gluten free
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.

Vegan, gluten-free ratatouille
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.

Summer vegetable ratatouille is a meal the family will love

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.

Summer vegetable ratatoille
Vegan, gluten-free ratatouille is quick and easy to make
Naturally vegan and gluten-free, this dish gets even better as it sits so is a great make-ahead meal.

Vegetable Ratatouille

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 4 hearty servings

Calories per serving: 175

Fat per serving: 5.5g

Vegetable Ratatouille

Ingredients

  • 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

Instructions

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.

Nutritional Information

Calories: 175
Fat: 5.5g
Saturated Fat: 0.8g
Trans Fat: 0.0g
Sodium: 71mg
Total Carbohydrate: 27.3g
Dietary Fiber: 7.8g
Sugars: 16.1g
Protein: 6.7g
Points: 3
Points Plus: 4

3.1
https://www.homesweetjones.com/2018/06/vegetable-ratatouille/

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Filed Under: Entrees: Vegetarian and Vegan, Recipes Tagged With: Cheap Eats, Gluten Free, Low Calorie, Low Fat, Make Ahead, Paleo, Vegan, Vegetarian

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Comments

  1. Peter @Feed Your Soul Too says

    November 20, 2013 at 2:38 pm

    It has been a long time since I made this recipe. Came by to remind myself how it is done. Looks great and your recipe is easy to follow.

    Reply

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