Prep time: 20 mins | Cook time: 1 hr | Total time: 1 hr 20 mins | Yield: 4 Servings
Whenever I read or see Ratatouille, the first thing that comes to mind is the genius rat, Remy, from the movie. I know it’s crazy but hey I love that movie! Well, today I wanna share this amazing recipe that not only tastes insane and quick to throw together but is gluten-free, paleo, and suitable for vegan diets.
INGREDIENTS
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1 c. crushed tomatoes
1 tbsp extra virgin olive oil
1/4 tsp apple cider vinegar
1 tsp minced garlic
1 tbsp fresh basil, about 3-4 large leaves, sliced, plus more for garnish
1 tsp herbs de Provence spice mix
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp chilli powder
1 medium sweet or red onion, sliced
1-2 large zucchini, (about 1 1/2 c. slices, sliced)
1 large Japanese eggplant, (about 3 c. slices, sliced)
3 large fresh tomatoes, (Roma is best; about 3 c. slices, sliced)
How to make Ratatouille
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Ready a 6 x 9-inch baking dish. Lightly grease and set aside.
Step 3: Combine the crushed tomatoes, oil, and vinegar. Stir in the garlic, basil, herbs de Provence, salt, pepper, and chilli powder in a medium mixing bowl.
Step 4: Into the prepared baking dish, pour the tomato mixture, smoothing it into an even layer on the bottom of the pan.
Step 5: In an alternating pattern, stack the slices of veggies (such as onion, zucchini, eggplant, tomato). Put the veggie stack on their side in the pan and lean them against the edge. Do this until you have formed a few rows, filled the pan, and you already used up all the slices of veggies.
Step 6: Spray or brush with oil the exposed tops of the veggies for an even browning. This step is optional.
Step 7: Place inside the preheated oven and bake for an hour until the tomato sauce at the bottom is bubbling and the vegetables are tender.
Step 8: Before serving, garnish with extra chopped fresh basil. Enjoy hot or cold.
NOTES:
You can make this recipe in an 8 x 8-inches square pan and the baking time is almost the same.
I highly suggest making this dish with absolute quality veggies.
Substitute the Japanese eggplant with Italian eggplant. Make sure to slice them at the same size as possible as the onions and tomatoes so they cook evenly.
Feel free to substitute some of the ingredients just make sure to go with a high water content kind like a dash of bell pepper or yellow squash instead of zucchini, shallots instead of onions.
If you are sensitive to lavender, you can replace the Herbs de Provence with a heaping 1/4 tsp each of dried or fresh rosemary, oregano, and thyme.
This dish seems like a lot but this serves 2 to 3 people. You can double the recipe if you are serving to a big family or crowd and make it in a 9 x 12-inch pan. Alternately, drizzle the top with a bit of good quality olive oil.
This recipe is gluten-free, vegetarian, vegan, paleo-friendly, low carb, and Whole30 compliant.
If you want to make this dish even heartier, feel free to add vegan and dairy cheese over. Or you can serve this over quinoa, mashed sweet or white potatoes, rice, or your favourite grain.
For any leftover, place them in an airtight container and store them in the fridge for up to 3 days.
To make this ahead, completely cool, then place in an airtight container. Store in the freezer for up to 3 months. When ready to serve, thaw in the fridge for a day or two and pop in the microwave.
Nutrition Facts:
YIELD: 4, SERVING SIZE: g
Amount Per Serving: CALORIES: 109 | SODIUM: 241mg | CARBOHYDRATES: 17g | FIBER: 4g | SUGAR: 11g | PROTEIN: 3g
Ingredients
- 1 c. crushed tomatoes
- 1 tbsp extra virgin olive oil
- 1/4 tsp apple cider vinegar
- 1 tsp minced garlic
- 1 tbsp fresh basil, about 3-4 large leaves, sliced, plus more for garnish
- 1 tsp herbs de Provence spice mix
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp chilli powder
- 1 medium sweet or red onion, sliced
- 1-2 large zucchini, (about 1 1/2 c. slices, sliced)
- 1 large Japanese eggplant, (about 3 c. slices, sliced)
- 3 large fresh tomatoes, (Roma is best; about 3 c. slices, sliced)
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Ready a 6 x 9-inch baking dish. Lightly grease and set aside.
Step 3: Combine the crushed tomatoes, oil, and vinegar. Stir in the garlic, basil, herbs de Provence, salt, pepper, and chilli powder in a medium mixing bowl.
Step 4: Into the prepared baking dish, pour the tomato mixture, smoothing it into an even layer on the bottom of the pan.
Step 5: In an alternating pattern, stack the slices of veggies (such as onion, zucchini, eggplant, tomato). Put the veggie stack on their side in the pan and lean them against the edge. Do this until you have formed a few rows, filled the pan, and you already used up all the slices of veggies.
Step 6: Spray or brush with oil the exposed tops of the veggies for an even browning. This step is optional.
Step 7: Place inside the preheated oven and bake for an hour until the tomato sauce at the bottom is bubbling and the vegetables are tender.
Step 8: Before serving, garnish with extra chopped fresh basil. Enjoy hot or cold.
Notes
You can make this recipe in an 8 x 8-inches square pan and the baking time is almost the same. I highly suggest making this dish with absolute quality veggies. Substitute the Japanese eggplant with Italian eggplant. Make sure to slice them at the same size as possible as the onions and tomatoes so they cook evenly. Feel free to substitute some of the ingredients just make sure to go with a high water content kind like a dash of bell pepper or yellow squash instead of zucchini, shallots instead of onions. If you are sensitive to lavender, you can replace the Herbs de Provence with a heaping 1/4 tsp each of dried or fresh rosemary, oregano, and thyme. This dish seems like a lot but this serves 2 to 3 people. You can double the recipe if you are serving to a big family or crowd and make it in a 9 x 12-inch pan. Alternately, drizzle the top with a bit of good quality olive oil. This recipe is gluten-free, vegetarian, vegan, paleo-friendly, low carb, and Whole30 compliant. If you want to make this dish even heartier, feel free to add vegan and dairy cheese over. Or you can serve this over quinoa, mashed sweet or white potatoes, rice, or your favourite grain. For any leftover, place them in an airtight container and store them in the fridge for up to 3 days. To make this ahead, completely cool, then place in an airtight container. Store in the freezer for up to 3 months. When ready to serve, thaw in the fridge for a day or two and pop in the microwave.
