Vegetarian Ratatouille Recipe
Herbed French Vegetable Stew with Peppers, Zucchini and Eggplant
Sep 6, 2008
The best thing about ratatouille is that it has always been vegetarian - meaning nothing has been taken away and the flavour hasn't been comprimised. Some enjoy ratatouille with a sprinkling of parmesan or feta cheese on top - this keeps the dish lacto-vegetarian but not vegan. But even without cheese, the rich herbs make ratatouille a unique and deceptively inexpensive vegan dish.
Ratatouille gives a nod to the Mediterranean diet with a generous dose of olive oil (cooks can add more if they like) and several servings of vegetables. But it wasn't designed as health food; just an easy, fragrant and delicous meal.
Traditionally, ratatouille was a main dish or side dish served on its own or with rice. Modern cooks are more creative, using fresh ratatouille as a pasta sauce or pizza topping, and leftovers as omelet fillings.
Ratatouille also pairs well with non-traditional grains: coucous, quinoa or buckwheat groats (kasha), for example. Add some cooked herbed lentils for an extra hit of protein and even more staying power.
Vegetarian Ratatouille Recipe
- 30 minutes preparation
- 45 minutes cook time
- Serves 4-6
Ingredients:
- 3-4 Tbsp. olive oil
- 1 large onion, chopped (about 1 cup)
- 3 cloves garlic, minced
- 1 medium purple eggplant
- 1 medium zucchini
- 1 medium yellow squash (may substitute another zucchini)
- 1 red or green bell pepper
- 2 cups tomato puree (made from fresh Roma Tomatoes) or canned crushed tomatoes
- 2-4 Tbsp. fresh basil, minced
- 1 tsp. dried oregano
- 2 Tbsp. fresh parsley, minced
- Generous salt and pepper
- Optional additions: 2 cups sliced mushrooms (with the tomatoes)
- ¼ cup red wine
- Hot red pepper flakes
- Grated Parmesan or feta cheese on top (leave off for vegan dish)
Directions:
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the onions and garlic, stirring well to prevent sticking. Cook several minutes, until onion is soft and translucent. If garlic begins to burn, add more olive oil.
- Dice the vegetables into 1-inch pieces, keeping all relatively the same size to ensure even cooking.
- Add the eggplant, zucchini, squash and pepper. Stir and cook for about 5 minutes.
- Add tomatoes and herbs (basil, oregano, parsley). Add a few generous turns of freshly-cracked salt and pepper. Stir well and turn down heat to low.
- Cook, covered for about 45 minutes or until vegetables are tender.
- Serve ratatouille over rice, pasta, or on its own with crusty bread to sop up the juices.
- Top with crumbled feta cheese or Parmesan.
Variation: roast the vegetables (eggplant, zucchini, squash and peppers) in the oven or on the barbeque before dicing and adding to the pot. Reduce cooking time.
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