Roasted ratatouille is made with ultra-thin slices of tomato, eggplant, zucchini and butternut squash for a colorful meal that’s both vegan and Paleo!
Ratatouille is a wonderful, classic French dish that’s made by sautéing mixed vegetables in a flavorful tomato sauce until soft and delicious. In this recipe, thin veggie rounds are overlapped in a skillet and then roasted in a garlic tomato sauce for an impressive, crowd-pleasing dinner.
When choosing your veggies for this dish, select large varieties that are about the same diameter. This ensures that all the veggies are cooked through evenly – plus, it makes for a prettier presentation! If you need to use up a larger vegetable, simply cut the rings into semicircles.
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To prep, cut the veggies into thin slices about ¼-inch wide. The Roma tomatoes can be left a little thicker, since they cook quicker. A mandoline or a good chef’s knife works great here. You can also slice the veggies the day before and store them covered in the refrigerator to save on prep time.
To make the ratatouille, start by building the sauce. Heat olive oil in a cast iron pan, then add minced garlic and sauté until soft. Season with salt and pepper, then add tomato sauce and chili flakes. Smooth out the sauce using a spatula and remove from the heat.
Next, arrange the veggie rounds over the sauce in an alternating pattern, starting from the outside of the pan and working your way in. Mix together an herb seasoning with olive oil, garlic, thyme, basil and parsley, and brush it all over the veggies. Bake for 40 minutes, or until cooked through and tender.
Serve your roasted ratatouille on its own or alongside your favorite protein. You can also serve it with Paleo bread to help mop up every last bit of sauce!
Tips:
- Feel free to substitute with any of your favorite veggies. Try adding yellow squash, onions or bell peppers!
- Store leftovers covered in the refrigerator for up to 4 days, or freeze for 3 months. To prepare, bring to room temperature and then place in the oven until heated through.
Easy and Healthy Ratatouille
Easy and Healthy Ratatouille
Felicia Lim- 13-inch cast iron skillet
- Small bowl
- Spatula
- Brush
For the Herb Seasoning:
- 2 T olive oil
- 1 garlic clove, minced
- 1 T dried parsley
For the Sauce:
- 2 T olive oil
- 2 garlic cloves, minced
- 1 t salt
- ½ t pepper
- 2 cups tomato sauce
For the Ratatouille:
- 1 large eggplant, sliced into ¼-inch rounds
- 3 Roma tomatoes, sliced into ¼-inch rounds
-
½ butternut squash, peeled and sliced into ¼-inch rounds (about 3 cups)
- 1 large zucchini, sliced into ¼-inch rounds
- ⅛ t salt
- ⅛ t pepper
- Freshly chopped parsley, for serving
- Preheat the oven to 350˚F.
- To Make the Herb Seasoning: In a small bowl, mix together all ingredients and set aside.
- To Make the Sauce: Heat 2 tablespoons of olive oil in a large cast iron skillet over medium heat.
- Add garlic and sauté until soft, about 2 minutes. Season with salt and pepper, then add tomato sauce and chili flakes and stir until combined. Remove from the heat and smooth out the surface of the sauce with a spatula.
- To Arrange the Veggies: Alternate the veggies in a spiral pattern on top of the sauce, working from the outer edge to the inside of the pan. Season with salt and pepper, then brush the herb seasoning over the vegetables.
- Bake for 40 minutes, or until cooked through and tender. Serve warm garnished with chopped fresh parsley.
Looking for Paleo ingredients? Here are a few we’d recommend:
Olive oil (Sky Organics)
Black pepper (Frontier)
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