Rustic Ratatouille

 Rustic Ratatouille

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Ingredients:

  • 2 Tbsp olive oil
  • 1 eggplant (.75 lb)
  • 2 small zucchini (.5 lb)
  • 1 red bell pepper (.5 lb)
  • 1 pint cherry tomatoes (.75 lb)
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 1 yellow onion, chopped (.75 lb)
  • 4 cloves garlic, minced (.25 lb)
  • Basil, ½ bunch, chopped
  • Salt and pepper, to taste
  • Hot cooked pasta or polenta

 

Instructions:

  1. Preheat the oven to 425°F. Line a large rimmed baking sheet with foil or a silicone mat.
  2. Cut eggplant, zucchini, and bell peppers into chunks. Place in a bowl with whole cherry tomatoes. Toss with 1 ½ Tbsp of the olive oil, kosher salt, and pepper. Spread out in a single layer on the prepared baking sheet. Roast for 20 minutes, or until veggies are tender.
  3. Heat remaining ½ Tbsp olive oil in a heavy bottomed, oven going pot over medium heat. Cook onions until softened and translucent, about 5 minutes. Add the garlic, cook for an additional minute. Add roasted veggies to the pot and mix everything together. Gently smash the tomatoes with the back of a spoon to release juices.
  4. Reduce the oven temperature to 375°F. Bake the ratatouille for 30 minutes. Stir in the chopped basil, and serve with crusty bread, or over hot cooked pasta or polenta.

Serves 2-3

 

Click to see more great ‘kitchen-tested’ recipes from LifeSource Natural Foods

Here’s the recipe for Rustic Ratatouille. And below are the ingredients. 

The minimum weight for purchase on LifeCart is .25lb, and some of the ingredients (like garlic and olive oil) weigh much less than that. I’ve also rounded to the nearest quarter lb on all of the produce. For items sold by the each, I didn’t include weights, except for the cherry tomatoes… depending on time of year, we sell them by the each or weighed (also, if someone wants to sub regular tomatoes).

  • 2 Tbsp olive oil
  • 1 eggplant (.75 lb)
  • 2 small zucchini (.5 lb)
  • 1 red bell pepper (.5 lb)
  • 1 pint cherry tomatoes (.75 lb)
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 1 yellow onion, chopped (.75 lb)
  • 4 cloves garlic, minced (.25 lb)
  • Basil, ½ bunch, chopped
  • Salt and pepper, to taste
  • Hot cooked pasta or polenta
  • 2 Tbsp olive oil
  • 1 eggplant (.75 lb)
  • 2 small zucchini (.5 lb)
  • 1 red bell pepper (.5 lb)
  • 1 pint cherry tomatoes (.75 lb)
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 1 yellow onion, chopped (.75 lb)
  • 4 cloves garlic, minced (.25 lb)
  • Basil, ½ bunch, chopped
  • Salt and pepper, to taste
  • Hot cooked pasta or polenta

Instructions:

  1. Preheat the oven to 425°F. Line a large rimmed baking sheet with foil or a silicone mat.
  2. Cut eggplant, zucchini, and bell peppers into chunks. Place in a bowl with whole cherry tomatoes. Toss with 1 ½ Tbsp of the olive oil, kosher salt, and pepper. Spread out in a single layer on the prepared baking sheet. Roast for 20 minutes, or until veggies are tender.
  3. Heat remaining ½ Tbsp olive oil in a heavy bottomed, oven going pot over medium heat. Cook onions until softened and translucent, about 5 minutes. Add the garlic, cook for an additional minute. Add roasted veggies to the pot and mix everything together. Gently smash the tomatoes with the back of a spoon to release juices.
  4. Reduce the oven temperature to 375°F. Bake the ratatouille for 30 minutes. Stir in the chopped basil, and serve with crusty bread, or over hot cooked pasta or polenta.

Serves 2-3

 

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