Healthy Recipe: Ratatouille
Ratatouille makes for a great side, or you can serve it as a vegetarian main course with pasta, couscous (see here) or goat cheese. Serve it warm, hot or cold – it can keep in the refrigerator for up to five days! Your imagination is the limit with this versatile dish.
1 medium red onion
1 small eggplant
1 medium zucchini
1 medium yellow squash
1 red bell pepper
1 green bell pepper
1 teaspoon dried thyme, rosemary or both
Black pepper and kosher salt to taste
Olive oil as needed
3 tablespoons chopped garlic
1 12-ounce can no-salt-added diced tomatoes
3 tablespoons red wine or balsamic vinegar
1 tablespoon honey
2 tablespoons chiffonade of fresh basil leaves
Cornstarch slurry (To create, combine 1 tablespoon of water and 1 tablespoon of cornstarch)
You will need a large-capacity, thick-bottomed sauté pan (I prefer cast iron), a large metal spoon and a sheet or tray to cool the vegetables on, if you choose.
Dice vegetables into large ¾ inch cubes.
Note: Each vegetable has a different density affecting how long it takes to cook. But for all vegetables other than tomatoes, the individual cooking process is the same:
Over medium high heat, let 2-3 tablespoons of olive oil just begin to start smoking. Add one of the types of vegetables and do not shake pan, allowing them to begin to caramelize. Quickly season with salt, pepper, thyme, rosemary and 1 teaspoon chopped garlic, then flip or stir vegetables with spoon. The vegetables should be caramelized and al dente, or firm. Repeat this process with each type of vegetable other than tomatoes. Cool each type of cooked vegetable if desired, or combine in bowl as you go if serving immediately.
When vegetables are complete, add entire can of diced tomatoes to sauté pan. Stir in vinegar and honey. Let mixture cook for 2 minutes. Taste tomatoes and add seasoning to taste (Remember, you’ve already seasoned the other vegetables). Slowly add 1 tablespoon cornstarch slurry; you may not want or need all of it to thicken the tomato sauce.
To serve, combine all vegetables and tomato sauce. Stir in basil. Add seasoning to taste, then enjoy.
Per serving, when served with 1/2 cup of pasta
Fat: 15 grams
Sodium: 307 milligrams
Carbohydrates: 75 grams
Protein: 9 grams