Ratatouille (Moosewood Cookbook)

May 09, 2023May 9, 20230 1
Moosewood Cookbook's classic Ratatouille recipe
in Vegetarian

Prep

30 min

Cook

60 min

Ready In

90 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

1 medium onion , chopped
2 medium bell peppers , cut in strips or cubed
2 small zucchini or 2 small summer squash , small , cubed
1 small eggplant , cubed
4 -6 garlic cloves , crushed
2 medium tomatoes , in chunks
1 bay leaf
1 teaspoon basil
1 teaspoon marjoram
1/2 teaspoon oregano
1 dash rosemary
3 3 tablespoons dry red wine or 3 tablespoons tomato juice
1/2 cup tomato juice
2 tablespoons tomato paste
2 teaspoons salt , approximately
black pepper , to taste
1/4 cup olive oil
fresh parsley , chopped

Nutrision Information

Servings Per Recipe
4-6
Calories
205
Sugar
9g
Fat
13g
Moosewood Cookbook's classic Ratatouille recipe is a delicious and hearty dish that originated in the southern region of France. Traditionally made with eggplant, peppers, zucchini, tomatoes, and various herbs and spices, Ratatouille has become a popular dish in many parts of the world. This recipe uses red wine or tomato juice to create a rich and flavorful sauce that pairs perfectly with a variety of different proteins. Serve this dish hot out of the oven with a crusty baguette or over a bed of rice or pasta for a delicious and filling meal.

Instructions

1.Begin by preheating your oven to 375 degrees Fahrenheit.
2.In a large skillet or sauté pan, heat the olive oil over medium heat until hot. Add the onion, peppers, and garlic and sauté for 5-7 minutes or until the onion begins to soften.
3.Add the eggplant and zucchini to the skillet and continue to sauté for another 5-7 minutes, stirring occasionally until they begin to brown.
4.Next, add the tomatoes, bay leaf, basil, marjoram, oregano, rosemary, salt, and pepper to the skillet and stir to combine. Allow the mixture to simmer for 10 minutes, stirring occasionally.
5.Remove the bay leaf from the skillet. Add the red wine or tomato juice, tomato paste, and additional tomato juice to the skillet. Stir to combine and allow the mixture to simmer for another 5-10 minutes.
6.Remove the skillet from the heat and transfer the mixture to a large baking dish. Bake for 30-40 minutes or until the vegetables are tender and the juices have thickened slightly.
7.Remove the baking dish from the oven and garnish with fresh chopped parsley before serving.

PROS

This classic Ratatouille recipe is full of delicious and nutritious vegetables that are low in fat and calories.

It can be served as a main dish or a side dish and is perfect for vegetarians and vegans.

CONS

While this recipe is nutrient-dense and full of flavor, some may find it time-consuming to prepare and cook all of the different vegetables.

Additionally, some may find that the dish lacks in protein and may need to add a protein source to make it a complete meal.

HEALTH & BENEFITS

Ratatouille is a nutrient-dense dish that is packed with vitamins and minerals such as vitamin C, potassium, and fiber.
The dish is also low in fat and calories, making it a perfect option for those trying to maintain a healthy weight. Additionally, many of the ingredients used in this recipe have been linked to reducing inflammation and improving heart health.

Print

Leave a Reply

Your email address will not be published.