Ratatouille

  • Difficulty: Medium
  • one hour and 10 minutes
  • 4 servings

What about the celebrated colorful French vegetable stew, Ratatouille? It is a healthy dish: low-cal, low-fat, low-protein, and not at all high in carbs. In addition, this is a gluten-free and dairy-free version. Add the sliced veggies on a bed of rosemary-flavored, acidic, and hot tomato mixture. Cover them with the same thick sauce before baking for an hour.

Ingredients Needed for Ratatouille


For the tomato mixture:

2 cups of canned tomatoes
1 tablespoon olive oil
2 teaspoons of apple cider vinegar
2 garlic cloves, crushed
1 teaspoon fresh rosemary leaves
1 teaspoon fresh thyme, chopped
salt
pepper
1 teaspoon chili powder

For the ratatouille:

2 medium tomatoes, sliced
1 medium eggplant, sliced
2 medium red onions, sliced
1 medium zucchini, sliced
2 medium onions, sliced
fresh parsley, chopped (for garnishing)

How to Cook Ratatouille

  1. For the tomato mixture:

    Add the canned tomatoes, olive oil, apple cider vinegar, garlic, rosemary, thyme, and chili powder to a bowl. Season with salt and pepper, then mix until even.

  2. For the ratatouille:

    Layer some 2/3 from this mixture into an 11 x 7 x 2 inches (27 x 17 x 5 cm) baking dish.

  3. Alternately line the slices of tomatoes, eggplant, red onions, zucchini, and onion on two rows and in standing position.
  4. Cover them with the remaining tomato mixture, then bake for 60 minutes at 350⁰F/175⁰C.
  5. Serve garnished with fresh parsley.

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