Rainbow Ratatouille

Its vibrant blend of vegetables caters to various dietary preferences, making it a gluten-free, vegan, and paleo-friendly sensation. And here’s an extra bonus: it’s a freezer-friendly dish, so you can easily savor its deliciousness on busy days with a double batch at the ready!

Ratatouille brings together an array of nutrient-rich vegetables, each playing its part to provide a burst of essential vitamins, minerals, and antioxidants. This dish is a nutritional powerhouse from tomatoes that promote heart health to the fibre-packed eggplant and zucchini that support digestion. It’s a dish that celebrates the vibrant colors and textures nature has to offer, proving that healthy eating can be an exciting culinary adventure.

Colorful vegetable ratatouille with eggplant, zucchini, and tomatoes on a black plate.

Servings: 4

Calories per Serving: 110

Prep Time: 20 minutes

Cook Time: 60 minutes

Total Time: 80 minutes

Ingredients

  • 1 cup crushed tomatoes
  • 1 Tablespoon extra virgin olive oil
  • 1/4 teaspoon apple cider vinegar
  • 1 teaspoon minced garlic
  • 1 Tablespoon fresh basil, about 3-4 large leaves, sliced, plus more for garnish
  • 1 teaspoon Herbes de Provence spice mix
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon chilli powder
  • 1 medium sweet or red onion, sliced
  • 1-2 large zucchini, (about 1 1/2 cups slices, sliced)
  • 1 large Japanese eggplant, (about 3 cups slices, sliced)
  • 3 large fresh Roma tomatoes

Instructions

  1. Preheat oven to 350F. Lightly grease a 6″x9″ baking dish and set aside.
  2. Combine the crushed tomatoes, oil and vinegar in a medium mixing bowl. Stir in the garlic, basil, herbs de Provence, salt, pepper, and chilli powder.
  3. Pour the tomato mixture into the prepared baking dish and smooth it into an even layer on the bottom of the pan.
  4. Stack the veggie slices in alternating patterns (e.g.: onion, zucchini, eggplant, tomato; repeat) and place them on their side in the pan, leaning against the edge of the pan. Repeat until you’ve formed a couple of rows of veggies, filled the pan, and used up all of the veggie slices.
  5. Optionally, spray or brush the veggie’s exposed tops with oil to encourage browning in the oven. This is more for appearance, so feel free to skip this step.
  6. Bake for about an hour, until the tomato sauce at the bottom is bubbling and the veggies are tender.
  7. Garnish with additional chopped fresh basil before serving (optional). Serve hot or cold.

Leave a Comment





Kylie

Kylie Ivanir

Kylie Ivanir, RD, MS is a registered dietitian and founder of Within Nutrition. She helps women support their gut, balance hormones and stabilise blood sugar so they can feel more energised and at home in their bodies. With degrees from UCLA and Columbia University Medical Center, Kylie combines evidence-based nutrition with a root-cause, functional approach. Through her private practice, podcast and online community, she has supported thousands of women in improving their gut, hormone and metabolic health without restriction or overwhelm.