Summer Garden Ratatouille

Makes: 
6 servings
Utensil: 
Saladmaster Food Processor
5 Qt./4.7 L Roaster with Cover
small mixing bowl
Rate Recipe: 
Contributed By: 
Cathy Vogt
Certified Health Coach & Natural Foods Chef

Ingredients

Recipe Description: 

This simple and hearty one pan meal is a class dish from southern France. There are many variations found in Mediterranean cuisine; have fun varying herbs and spicing it up to suit your tastes.

1
medium
onion, strung, use Cone #2
3
cloves garlic, shredded, use Cone #1
1
red or orange bell pepper, medium dice
1
pound
eggplant, peeled, medium dice
(454
g)
12
teaspoon
dried oregano, crumbled
(.5
g)
12
teaspoon
dried thyme
(.5
g)
1
teaspoon
natural salt
(6
g)
112
pounds
yellow squash and zucchini, medium dice
(680
g)
2
cups
ripe tomatoes, coarsely chopped, with juices
(360
g)
14
cup
tomato paste
(66
g)
3
tablespoons
balsamic vinegar
(45
mL)
14
cup
fresh basil leaves, chopped
(11
g)
3
ounces
fresh Mozzarella cheese
(85
g)
Directions: 
  1. Preheat roaster over medium heat. When several drops of water sprinkled in roaster skitter and dissipate, add onions and garlic and sauté for 2 - 3 minutes until softened.
  2. Add peppers, eggplant, oregano, thyme and salt. Continue sautéing for 2 minutes until eggplant is slightly softened.
  3. Add squash and tomatoes. Stir all ingredients until combined and cover.
  4. When Vapo-Valve™ clicks steadily, reduce heat to low and cook for 15 minutes until vegetables are soft but still hold their shape.
  5. In a small bowl, combine tomato paste and balsamic vinegar. Add mixture and chopped basil to roaster and stir to combine. Cook for 2 - 3 minutes.
  6. Taste and adjust seasonings if necessary.
  7. Serve ratatouille warm as is or place sliced mozzarella cheese on top of ratatouille, cover roaster and cook for 2 - 3 minutes until cheese is soft.
Tips: 
  • Add additional vegetables: mushrooms, fennel or green beans.
  • Spice up your ratatouille with ¼ teaspoon crushed red pepper flakes or 1 - 2 minced jalapeño peppers.
  • Substitute fresh diced tomatoes for one 28-ounce can of diced tomatoes or plum tomatoes.
  • Add 2 cups of cooked chickpeas for a heartier entrée style meal.
  • Serve over couscous, pasta or rice.
  • Warm up ratatouille and poach an egg in the stew for a delicious brunch or luncheon dish.
Nutritional Information per Serving
Calories: 
117
Total Fat: 
3g
Saturated Fat: 
2g
Cholesterol: 
5mg
Sodium: 
514mg
Total Carbs: 
18g
Dietary Fiber: 
6g
Sugar: 
10g
Protein: 
7g

Directions

Tips

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