Ratatouille

I love ratatouille. Originally a French peasant’s dish, this is a super easy yet super delicious recipe you can make in under and hour. I made this with two different sauces, tomato and pesto, so pick which one you would like best, or if you can’t decide, make them both!

 Ratatouille

Ratatouille

 Pesto Ratatouille

Pesto Ratatouille


Serves 6

Ratatouille
  • 1 eggplant, peeled & chopped
  • 2 zucchini, chopped
  • 2 yellow summer squash, chopped
  • 2 portobello mushrooms, chopped
  • 1 garlic clove, minced
  • 1 16oz can diced tomatoes
  • 1/2 tbsp dried basil
  • 1/2 tbsp dried parsley
  • 2 cups noodles, dry (I used Rigatoni)
  • 1 jar pasta sauce or basil pesto (recipe below)
  • Basil Pesto Ingredients
  • 4 oz fresh basil
  • 1/4 cup nuts (cashews, walnuts, or pine nuts)
  • 2 garlic cloves
  • 1/3 cup nutritional yeast
  • 1 cup water


  • Chop

    Chop all the veggies into bite size chunks and toss together in a large bowl with the diced tomatoes, basil, parsley, and minced garlic.

    Roast

    Add all the veggies, dried basil and pesto, and minced garlic to a large baking dish and bake covered at 400 degrees for 50 minutes.

    Pesto

    If you’re going to have the ratatouille with pesto sauce, combine the basil, garlic, nuts (cashews, walnuts, or almonds), nutritional yeast, and water in your Vitamix, food processor or blender, and blend until you get a smooth sauce.

    Combine

    Combine the veggies with either the tomato sauce or pesto sauce and toss gently with the rigatoni. Enjoy! 

     Ratatouille

    Ratatouille

     Pesto Ratatouille

    Pesto Ratatouille