This southern French classic proves that simple, fresh produce and the right technique create magic in a pot! Each vegetable is cooked separately to perfection—bringing out its unique flavor—before being blended together for a final harmony that makes ratatouille a global favorite. Serve it as a light vegetarian meal, pair it with fish or poultry, or spoon it over rice for a hearty twist. No matter how you enjoy it, this colorful dish is a true garden-to-table masterpiece.
Ingredients:
½ cup extra virgin olive oil
3 Spanish onions, diced small
9 garlic cloves, chopped finely
4 red pepper, diced small
3 green pepper, diced small
18 fresh tomatoes, chopped small or 2 quarts marinara sauce
1 teaspoon sea salt
1 teaspoon pepper
3 bay leaves, whole, fresh or dried
3 eggplants, diced small
4 zucchinis, diced small
4 yellow squash, diced small
¼ cup thyme, rosemary, and basil blend, chopped fresh
Salt and pepper to taste
Directions:
1. In a large shallow pan over medium heat sauté ¼ cup olive oil, onion and garlic together cook for 5-7 minutes until translucent.
2. Add red and green peppers and cook lightly for 5-7 minutes.
3. Add tomatoes, salt, pepper and bay leaves and stew for 15 – 20 minutes; then simmer without lid.
4. In a separate pan on medium heat sauté 2 tablespoons of olive oil and add eggplant and cook until golden, then remove from heat and drain in a colander and side aside in a bowl.
5. Repeat step #4 with the remaining 2 tablespoons olive oil with zucchini and yellow squash and cook al dente, remove from heat and drain in a colander and set aside in the eggplant bowl.
6. Add the eggplants and squash in the tomato-based vegetable stew.
7. Combine all vegetables together, and add thyme, rosemary and basil blend for another 10 minutes.
8. Adjust seasoning to your taste.
Makes 18 servings (1 cup per serving).
Nutrition Facts per serving: 140 calories; 7g fat (1g sat fat, 5g mono, 0g trans fat); 0mg cholesterol; 17g carbohydrate (5g fiber, 9g sugar); 3g protein; 140mg sodium; 20% Daily Value (DV) vitamin A, 120% DV vitamin C, 4% DV calcium, 6% iron.
– Stacey Antine, MS, RDN is the author of Appetite for Life, founder of HealthBarn USA, and director of the HealthBarn Foundation and HealthBarn Nutrition Academy collaborated with Chef Pascal Beric on this delcious recipe. Celebrating 20 years of inspiring strong bodies and healthy minds, HealthBarn USA has become a national model for hands-on nutrition education. Stacey was named one of the Top 10 Dietitians in the Nation by Today’s Dietitian magazine for her groundbreaking work in children’s health and wellness.
