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, 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, but alas, I spent some time slicing and dicing and mmm mmm mmmmmmm! I’m sad I waited this long!
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. Lesson of the day: eat what you LIKE, what agrees with you, and puhhh-lease get creative in the kitchen!!!
However, if you’re looking for a more non-traditional traditional ratatouille you can check out my baked version that includes the original trifecta.
I had a super exciting and busy weekend that I will be sharing with you guys soon, but let’s just jump right into this simple ratatouille…
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!
- 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
- 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.
Don’t forget to PIN IT…
I can’t wait to hear if this becomes one of your favorite side dishes too!
If you want to stay connected or you make something from C it Nutritionally I would LOVE to see your creations! Tag me or use the hashtag #CitNutritionally!
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