A Vegetable-Loaded Ratatouille Recipe

This gluten-free option can be a lunch or dinner dish, enough to feed the whole family.

May 23, 2017

Adapted from Undoctored

Ratatouille is a celebration of vegetables in a tasty mélange, recently in the spotlight with a wanna-be chef/rat in the animated movie by the same name. Use your best extra-virgin olive oil for the best results. Optionally, add some olive oil during the last moment of cooking to gain more of its flavors and health benefits, which are reduced with cooking.

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Ratatouille
(Makes 6 servings)

Ingredients:

  • 1/4 cup extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 yellow onion, chopped
  • 1 eggplant, cut into 1⁄2" squares
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon red-pepper flakes
  • 2 zucchini, sliced
  • 1 green bell pepper, seeded and chopped

Directions:
1. In a large skillet over medium-high heat, warm the oil. Cook the garlic and onion for 3 to 5 minutes, or until the onion is translucent. Reduce the heat to medium and add the eggplant, salt, black pepper, and red-pepper flakes, cover, and cook, stirring occasionally, for 8 to 10 minutes, or until the eggplant softens.

2. Add the zucchini and bell pepper, cover, and cook, stirring occasionally, for 8 to 10 minutes, or until the zucchini and bell pepper soften.