• Stephanie Price

Ratatouille style veggies

What are ratatouille style veggies first of all? Basically it's my own spin on traditional Ratatouille to make things a little bit easier to make. Ratatouille is a very chunky vegetable stew from the south of France. It's incredibly delicious and very healthy. One day when I was craving that dish, I put this together and now it's something that we regularly have for dinner. This version is very simple and not very time consuming, which is one of the main reasons that I love it.


For this dish think, chopped veggies with a pasta-like tomato sauce, because that's essentially what it is. I always use all of my leftovers, so the first time I made this, I literally just added leftover tomato sauce that I made for spaghetti one night. Or if you have leftover grilled, baked or sauteed veggies, simply make the sauce and you're done. The veggies can vary, as I do something different almost every time, but below is my favorite combination, but try anything that you would like!



Ingredients:

1 zucchini

1 yellow onion

1 eggplant

1 green, red or yellow pepper

3 large tomatoes (you can also use a can of chopped tomatoes, but I prefer fresh)

small jar of tomato sauce(nothing added!)

2-3 cloves of garlic

1/2 lemon

thyme

basil

oregano

sea salt

cracked pepper

(For the veggies, I have also used spinach, green beans or corn. Try out whatever you have at home.)


How to make it:

  1. Thoroughly wash all of the vegetables. Since you will be eating the skin of the veggies, it's best to clean them with apple cider vinegar as well as water. If you have time, let them sit in a bowl with water and vinegar for a few minutes.

  2. Cut up all of the veggies. For the onion, I like to slice them similar to thin fries. Dice the tomatoes. Cut the zucchini and eggplant to be about the size of a quarter. First slice them similar to a cucumber then cut each slice in about 4 pieces. Mince the garlic.

  3. In a stovetop frying pan or wok, pour olive oil all over the pan. This should cover the pan but not be a swimming pool. On medium heat, add in the tomato sauce, diced tomatoes, dried herbs, salt, pepper and the garlic. Stir until fully blended together. Add in the diced tomatoes. I like to smash the tomatoes a little, which makes the sauce a little thicker. Stir on medium heat until it starts to bubble, then lower the heat and let simmer.

  4. In a separate pan, saute the veggies in a little olive oil, beginning with the onion. Once the onion lightens in color a little, add in the other veggies. If you are adding spinach, that should be last. Squeeze half a lemon over the veggies(optional) and add a little bit of sea salt and cracked pepper. Once the veggies are cooked then add them to the sauce. Let them simmer together for about 10 minutes or so. Sometimes I then add a little bit of cheese on top and them bake them in the over for about 10 minutes, but if you're pressed for time then this isn't necessary.


**If you are using canned chopped or crushed tomatoes then still add in tomato with the other veggies, but only about half of the tomato.

**the herbs can be dried or fresh, if they are dried then I tend to add a bit more since there is less of a fresh flavor.


This dish is also great over pasta, rice or quinoa. Or just eat it as is with some bread. If you serve it with pasta, try adding in a little bit more tomato sauce as you can see in the photos.

Best of luck and enjoy!



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Stephanie & Audrey


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