Healthy Ratatouille

Ratatouille is a great way to get several vegetables on your family’s plate. Whether you’re cooking for two or for eight, ratatouille is a yummy vegetarian side or main dish. Ratatouille uses eggplants, zucchini, red pepper, tomato, garlic, onion, and olive oil. And this recipe uses NO salt. We make this healthy ratatouille about once a week. And if a party is happening, this is what I bring!

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Ratatouille is already very healthy for you with so many vegetables in one dish. This recipe also uses no salt, and each vegetable is cooked on its own to get the best nutrient and flavor before combining them all into the pot. I actually learned how to make this dish from an authentic French chef, and she gave me some great tips that I will share!

We love to cook with whatever vegetables are in season. If you have access to fresh zucchini, eggplant, peppers, or tomatoes, use those for the best and fullest flavor. If not, you can just grab some organic veggies from your local grocery store. I’ve done this recipe with vegetables that are in and out of season, and it always turns out great!

Tips for making Ratatouille

Cook each vegetable by itself and transfer it to a large bowl when finished cooking. This preserves the flavor of the vegetables and prevents any mixing of flavors – so that at the end you have a combination of pure eggplant, pure zucchini, and pure pepper.

Onion takes longer to cook than garlic, so let the onion cook for a few minutes before adding garlic. The pot is hot, so watch the garlic carefully so as not to burn it.

Don’t forget the pinch of brown sugar and tablespoon or two of balsamic vinegar at the very end. These really make the flavor of the vegetables stand out and you will love the taste. Just don’t overdo it with the brown sugar – you only need a little bit. People always ask me why this is SO good when they taste it, and I think the brown sugar and balsamic vinegar play a big part in that!

Ratatouille pairs well with a glazed salmon or a beef roast. Or, eat by itself for a healthy plant-based vegetarian dish.

To save time, you can chop the veggies in the morning and sauté them in the afternoon. I split up the prep work for this dish every time I make it!

Ratatouille makes great leftovers, too!

You will need:

• A dutch oven or similar stove top pot. I love using the La Cocotte Staub. I found mind from Williams Sonoma, here.
• Extra Virgin Olive Oil (keep adding for each batch of veggies)
• Two small to medium sized zucchinis
• 2 red bell peppers
• 2 small eggplants
• 4 juicy tomatoes (or 1 28oz can crushed or diced tomatoes)
• 1 onion, chopped
• 2 cloves garlic, chopped
• Bay leaf
• Branch of thyme
• Pinch Brown sugar
• 1-2 TBSP Balsamic Vinegar

How to make Ratatouille:

1. First, heat your dutch oven or large stovetop pot over medium-high heat and drizzle with olive oil.
2. Sauté one by one the zucchinis, eggplants, and peppers, adding oil to each. When finished, place veggies in a bowl on the side.
3. Once all veggies are done, cook the onion until transparent. Add the garlic part-way through cooking the onion so as not to over cook the garlic.
4. Next add veggies, tomatoes, 1 bay leaf, and a branch of thyme and simmer for 30 minutes on low.
5. After 30 minutes is up, add 1 tbsp of brown sugar and 2 tbsp of balsamic vinegar. Stir, and simmer for just a couple of minutes, and the ratatouille is ready to serve!

Watch the Healthy Ratatouille Tutorial Below!

Like this recipe?

Make sure to check out my other stovetop veggie recipes, here!

Thank you so much for making this ratatouille with me today. If you tried the recipe, please leave a comment below and tell me what you thought.

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