Summer Ratatouille

Seeing as summer is officially in full swing, it seemed only fitting that I should try and spruce up one of my favorite recipes with some extra bright-colored vegetables. Behold my friends! Summer Ratatouille! A dish so bright and flavorful I promise it won’t look out of place among your more traditional summer fare.

It should come as no shock that I have something of a never-ending love for veggies. While there are a few I generally steer clear of (notice how there is no eggplant listed in this recipe), 90% of the ones I have tried I have fallen in love with in some capacity. This is likely the reason why I love ratatouille so much. Left on their own instead of being used to complement a more prominent flavor, vegetables are allowed to shine center stage. Right up my alley.

You may find it hard to believe given how I am speaking of them now, but I was not always a big vegetable person. Fruit? Sure! Vegetables? No way! I think this had something to do with the way vegetables were presented to me in my home when I was a kid growing up. The only vegetables I truly remember being on my plate at dinner time were canned green beans, stewed carrots, and frozen peas or corn. This instilled a fear deep within me that all vegetables were weirdly slimy or just downright boring.

It wasn’t until I went vegan and began cooking for myself that I was able to discover all that was out there in the way of produce and expand my tastes. This dish is a direct manifestation of my exploration. Ratatouille is a dish traditionally ruled completely by the flavor of vegetables. It’s crazy to think only a short decade ago I would have never even considered eating this. Boy how time changes things!

I feel incredibly fortunate that I have come around to this way of eating. I am lucky to live in a place that has an abundance of fresh produce that continually caught my eye until I finally gave in and began to try it. Living life without dishes like this summer ratatouille is far too dismal to imagine. Fortunately I don’t have to and now neither do you!

Summer Ratatouille

This Summer Ratatouille is loaded with fresh veggies and warm summer flavors. Delicious on its own or served over pasta. 

• Author: Lyndsey
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 large servings 1x
• Category: Entrées
• Cuisine: Vegan, Gluten-Free

Scale 1x2x3x

Ingredients

1 large onion, roughly chopped

6 cloves garlic, minced

3 medium zucchini 

3 yellow squash

1 red bell pepper

1 orange bell pepper

1 tsp salt

1/2 tsp black pepper

1 tbsp Italian seasoning

2 15oz cans diced tomatoes

1 15oz can tomato sauce

2 bay leaves

1/4 c fresh basil, chopped

Instructions

1. In a large skillet, heat 1-2 tbsp vegetable broth over medium-high heat. Add onion to the pan and sauté until soft, about 5 minutes. Add in garlic and continue to sauté for another 5 minutes. While onion and garlic are cooking, chop zucchini, yellow squash, and bell peppers into 1/2 in pieces. Add vegetables to the pan along with salt, pepper, and Italian seasoning. Sauté for another 10 minutes.

2. Once the vegetables have softened slightly, stir diced tomatoes and tomato sauce into the pan. Add in the bay leaves. Turn stove heat down to medium-low and cover the pan. Allow ratatouille to simmer for 15-20 minutes or until vegetables have reached desired firmness. Remove from heat and stir in fresh basil.

3. Allow ratatouille to cool uncovered for about 10 minutes before serving. Ratatouille can be eaten as is or over the top of rice or pasta. It can keep in a covered container in the refrigerator for 3-5 days or be frozen for up to a month. 

 

Nutrition

• Serving Size: about 2 cups
• Calories: 118
• Sugar: 13.8g
• Sodium: 650mg
• Fat: 1.1g
• Saturated Fat: 0.2g
• Carbohydrates: 25.6g
• Fiber: 7g
• Protein: 4.7g
• Cholesterol: 0mg

Keywords: Ratatouille, Vegetables

*This recipe was inspired by “Ratatouille” by Once Upon a Chef.

Looking for more awesome entrée recipes? Be sure to try:

Vegetable Quinoa Chile, Haystack Alfredo Pasta, Instant Pot Minestrone,

Vegetable Lo Mein, Roasted Cauli Chickpea Bowl, BBQ Jackfruit Sliders