Simple Ratatouille
Hearty, filling and deliciously nutritious, this Simple Ratatouille is an excellent side dish or star of your meal over a whole grain.
Vegan, Gluten Free, Grain Free, Dairy Free, Egg Free, Nut Free
It’s still Passover over here ((hiiiii)), which means that our meals have been full of veggies, veggies and more veggies, with a side of lean protein to round out our plates. Quinoa and matzo brei have been on repeat and to be totally honest, it’s time to get creative!
One dish that my mom makes time and time again, but I always seem to forget about, is ratatouille. It’s beyond simple to make so I really don’t know why I don’t make it. Veggies, more veggies, and more veggies, plus canned tomatoes, and voila, you’re done.
So alas, I spent some time slicing and dicing and mmm mmm mmmmmmm! I’m sad I waited this long to share my go-to twist on ratatouille.
You’ve gotta try this Simple Ratatouille!
Ratatouille is traditionally made of tomatoes, zucchini and eggplant. Well, I didn’t have any eggplant on hand and to be totally honest sometimes my belly doesn’t agree eggplant all that much so I decided to skip it and add mushrooms instead.
Check out my Low FODMAP Ratatouille!
Lesson of the day: you can get creative with any swaps you want to make!
Eat what you like, what helps you feel your best, and puhhh-lease get creative in the kitchen! There’s no right and wrong when it comes to cooking… that’s the fun of it!
However, if you’re looking for a more non-traditional traditional ratatouille you can check out my baked version that includes the original trifecta.
[Tweet “Hearty, filling + deliciously nutritious, try this simple ratatouille tonight! #dairyfree #grainfree #glutenfree”]
Personally, I love using hearty mushrooms in this recipe because it feels more satisfying as a vegan meal over a whole grain than when I have the eggplant. Mushrooms have an umami flavor profile and meaty texture that is unparalleled from other veggies.
Here’s how you make it…
Simply saute onions, mushrooms, zucchini, and bell pepper until soft. Then add a bunch of spices and canned tomatoes. If it’s peak tomato season in the summer you could add fresh tomatoes too, if you’d like.
Contrary to what many people believe, canned tomatoes are just as nutritious as fresh! I had the opportunity to visit tomato farms and canneries out in California last summer and saw the farm-to-can process myself. In just 6-8 hours, fresh tomatoes are steam-peeled and canned, locking in more nutrients (like lycopene, a potent antioxidant).
For a low FODMAP version…
If you have tummy troubles (like yours truly), you may want a low FODMAP version (without garlic and onions). Here are the swaps I suggest you make:
- Eliminate the onions and garlic.
- For more robust flavor without the garlic and onions, you can use my low FODMAP tomato basil sauce instead of canned tomatoes (but this is optional).
You can also try my low FODMAP veggie saute, which is sort of like a ratatouille and SO EASY to make!
Serving suggestions…
There’s so much you can do with a simple ratatouille recipe! Sure, it makes a great side dish with almost any meal, but you can easily jazz it up to make it a balanced meal in and of itself.
For a vegan variety… Add rinsed and canned white beans for a protein punch. Serve over a whole grain, like quinoa or bulgur.
For a quick pasta party… Serve over bean- or lentil-based pasta for a meal in minutes! Just like adding canned beans, a bean- or lentil-based pasta is packed with protein and fiber.
For a veggie-filled supper… Add ground beef, turkey, or chicken for a ratatouille twist on bolognese sauce.
This simple ratatouille is…
- Deliciously nutritious
- Full of water-filled veggies (adding to your hydration needs!)
- Vegan, gluten free, grain free and free of the top 8 food allergies
- A perfect side dish or main dish
- SIMPLE for beginner cooks
- A great dish to prep at the beginning of the week for a veggie-licious side all week long
Simple Ratatouille
- Cook Time: 45 minutes
- Total Time: 45 minutes
- Yield: ~6 cups
Ingredients
- 2 teaspoons good quality olive oil
- 2 cups roughly chopped yellow onion
- 3 cups sliced mushrooms (about 10 ounces)
- 1 large zucchini (~2 cups), sliced lengthwise and then into half circles
- 1 large bell pepper, chopped
- 3 garlic cloves, finely minced
- 2 tablespoons no salt added Italian spice blend
- 1/4 teaspoon black pepper (more to taste)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 1 28 oz can organic peeled tomatoes
- 1 tablespoon red wine or balsamic vinegar
Instructions
- Heat oil in a large skillet over medium heat. Add onions and saute until onions turn translucent and softened, about 5 minutes.
- Add mushrooms and continue to saute until just softened, another 3-5 minutes. Then add zucchini, bell pepper and garlic and saute for another 5 minutes.
- When all vegetables are softened add spices, tomatoes, and wine. Bring ratatouille to a boil and then reduce heat to a simmer. Let ratatouille simmer over low heat for another 20-30 minutes.
- Serve immediately or reheat over low-medium heat. Ratatouille can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 cup
Don’t forget to PIN this Simple Ratatouille…
I can’t wait to hear if this becomes one of your favorite side dishes too!
Happy cooking! 🙂
XO