Ratatouille

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Rataouille
Healthy & Hearty and ALL the veggies . . . yes please! This dish is extremely cheap to make (especially during the summer months!) or year round. It's so beautiful it's always something you can make for a dinner party or bring to one!
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Cuisine Comfort
Prep Time 20 minutes
Cook Time 50-60 minutes
Servings
servings
Ingredients
Sauce
  • 3 oz tomato paste 1/2 of the small can (this is optional but helps thicken up the sauce)
  • 1 cup marinara sauce reduced to 2/3 cup in saucepan (if you don't have time you can skip and just use 2/3 cup)
  • 2 tbsp nutritional yeast
  • 3 tbsp garlic minced
  • 1/4 tsp ground thyme or 1 tbsp fresh minced
  • 1 tbsp olive oil to coat bottom of dish
  • 1/2 cup white onion chopped
  • 1/4 tsp red chili flakes optional: to add heat (I loved this addition)
  • 1/3 cup marinara sauce optional: to drizzle over the top
Veggies
  • 1-2 tbsp olive oil to toss veggies
  • Salt and pepper to season veggies
  • 1 small eggplant sliced into thin rounds
  • 1 medium yellow squash sliced into thin rounds (#2/3 on mandoline slicer)
  • 1 medium zucchini sliced into thin rounds (#2/3 on mandoline slicer)
  • 1 small Red bell pepper sliced into stripes
Cuisine Comfort
Prep Time 20 minutes
Cook Time 50-60 minutes
Servings
servings
Ingredients
Sauce
  • 3 oz tomato paste 1/2 of the small can (this is optional but helps thicken up the sauce)
  • 1 cup marinara sauce reduced to 2/3 cup in saucepan (if you don't have time you can skip and just use 2/3 cup)
  • 2 tbsp nutritional yeast
  • 3 tbsp garlic minced
  • 1/4 tsp ground thyme or 1 tbsp fresh minced
  • 1 tbsp olive oil to coat bottom of dish
  • 1/2 cup white onion chopped
  • 1/4 tsp red chili flakes optional: to add heat (I loved this addition)
  • 1/3 cup marinara sauce optional: to drizzle over the top
Veggies
  • 1-2 tbsp olive oil to toss veggies
  • Salt and pepper to season veggies
  • 1 small eggplant sliced into thin rounds
  • 1 medium yellow squash sliced into thin rounds (#2/3 on mandoline slicer)
  • 1 medium zucchini sliced into thin rounds (#2/3 on mandoline slicer)
  • 1 small Red bell pepper sliced into stripes
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Instructions
  1. Preheat oven to 375
  2. Bring 1 Cup of your marinara sauce to a low simmer - you want to reduce it down to 2/3 cup while you chop veggies so it's not so watery - bolder flavor! If you don't do this just use 2/3 cup vs. the 1 cup.
  3. Slice your eggplant, zucchini, yellow squash, bell pepper and toss in 1-2 tbsp olive oil (you don't need much) and sprinkle with salt, pepper and red pepper flakes if you want the added heat.
  4. Coat a 9 or 10 inch baking dish (I used a deep glass pie pan) with your 1 tbsp olive oil
  5. Mix together your reduced marinara sauce, tomato paste, nutritional yeast, onion, thyme & garlic in a bowl. Spread on the bottom of the pie pan.
  6. Layer your veggies in a circle around the pie pan, you may end up doing 2 or more layers just fit as many pieces in as you can (you may have leftover veggies - save and use for later!)
  7. Place dish on a sheet pan (incase the sauce bubbles over!) and then place in oven and bake for 45-50 minutes or until veggies are all tender.
  8. Let cool for 10-15 minutes so the sauce can thicken around the veggies. I topped mine with goat cheese and basil!
Recipe Notes

I topped mine with goat cheese and fresh basil and it was AMAZING! You could totally add a toasted piece of garlic bread to add to this dish or add in ground sausage / meat / tofu to sauce if you want more protein. I was satisfied just by serving myself a big portion!

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