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Summer Ratatouille

August 2, 2015

Gluten Free Vegan Healthy Summer Ratatouille
I made this Summer Ratatouille on a whim for J and his family when I was in Tuscany last week guys. You know when you have veggies in the fridge you simply need to use up, you throw them ALL in a pan and you end up creating a brand new beautiful meal you’ve never made before?!

Well that is precisely what happened with this Summer Ratatouille. We were in Italy, it was hot, we were hungry and had some eggplant, zucchini and tomatoes left in the fridge. We had BBQ‘d the last few nights before so I wanted to make something different for everyone. I threw all the veggies we had in the pan with some fresh basil and after some serious simmering, this delicious Summer Ratatouille came to be!  

Summer Ratatouille Vegan Healthy Gluten Free recipe

I served this Summer Ratatouille over fresh pasta in Italy and over potatoes in Belgium when I made it here again this week. It tastes amazing both ways. I have a hunch that it would taste equally awesome over quinoa or rice as well. YUM.

And just to note, if you are ‘scared’ to cook with eggplant (I don’t know why so many people I talk to are or why I used to be, lol?!). It adds so much substance to this Summer Ratatouille, making it incredibly thick, hearty and flavorful. I would not leave it out. I know some people swear by pre-salting their eggplant, adding one extra step to the cooking process, but I never bother. I cook the eggplant with the sauteed onions and garlic with a pinch of sea salt for a couple of minutes which seems to always do the trick before adding the other vegetables to the pan. 

ceara s kitchen

This Summer Ratatouille is one of those comforting, summertime meals that is so incredibly versatile and foolproof. Toss all your chopped veggies in a pan with some fresh herbs, simmer and voila! Your meal is served.

If you whip this Summer Ratatouille up in your kitchen, I love love love hearing your feedback you guys. Let me know how your creations turn out by sharing your feedback in the comments below, tagging me (@cearaskitchen) in your gorgeous shots on Instagram or sharing your photo on my Ceara’s Kitchen Facebook page. Wishing you a wonderful day everyone! #EatHappyLiveHappy

Summer Ratatouille Vegan Healthy Gluten Free

5.0 from 2 reviews
Summer Ratatouille
 
Print
Prep time
15 mins
Cook time
30 mins
Total time
45 mins
 
This Summer Ratatouille uses all my favorite Summer vegetables! It is a great dish to throw together if you have a garden and need to cook up your extra Summer veggies. It is full of flavor, color and tastes wonderful on top of potatoes, pasta or quinoa.
Author: Ceara
Recipe type: Main
Cuisine: French
Serves: 6 servings
Ingredients
  • ½ cup low sodium vegetable broth
  • 4-5 cloves garlic, diced
  • 2 medium white onions, chopped
  • 2 large eggplants, chopped into ½ inch (1 cm) cubes
  • 3 medium zucchini, chopped
  • 1 yellow bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 cup peas (frozen or fresh)
  • 8 roma tomatoes, chopped
  • 2 sprigs fresh rosemary, chopped
  • ⅓ cup fresh basil, chopped
  • ½ tsp paprika
  • pinch hot pepper flakes
  • sea salt and white pepper to taste
Garnish
  • Vegan Parmesan
  • Fresh Basil
Directions
  1. Over medium-high heat, in a large (and deep) pan, saute diced garlic and chopped white onions in a few splashes of vegetable broth for a couple of minutes until lightly cooked.
  2. Add chopped eggplant and a pinch of sea salt. Stir and leave to simmer for a couple of minutes. Add a splash of vegetable broth if the eggplant is sticking to the pan.
  3. Add the chopped zucchini, yellow and red bell pepper as well as peas and chopped tomatoes. Stir. Add a couple splashes of vegetable broth while cooking if the vegetables begin to stick to the bottom of the pan.
  4. Add chopped fresh rosemary and basil, paprika and pinch of hot pepper flakes. Stir, turn down to a medium-low heat and leave the vegetable to simmer until lightly cooked. If there is too much water in the pan from the tomatoes, remove the cover and allow some of the water to evaporate while simmering and stirring every so often.
  5. Cook for 20 - 25 minutes until the vegetables are well cooked and a thick, stew-like ratatouille is formed. Garnish with vegan parmesan (optional) and fresh basil. Serve over rice, potatoes or pasta.
3.2.2925

Summer Ratatouille Vegan Healthy Gluten Free  made

Summer Ratatouille was last modified: November 30th, 2015 by Ceara
13 comments
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13 comments

Yum Girl August 5, 2015 at 4:46 pm

Welcome to Yum Goggle! We love your one pot recipe and hope you will continue to submit recipes. We are now following you on all available social media and hope you will do the same – so we can tag you as we promote on up to 12 platforms! Kelli at YG

Reply
The Vegan 8 August 4, 2015 at 12:27 pm

I can’t keep up with all your awesome posts Ceara lol! This is gorgeous! Love all the beautiful colors and fresh veggies! What a perfect, healthy summer dish! I’m in love with it and I love that you added fresh basil! Gorgeous!

Reply
Ceara August 9, 2015 at 7:12 pm

Thanks, Brandi!! 🙂

Reply
Cara's Healthy Cravings August 3, 2015 at 10:50 pm

One of my fav summer meals!!

Reply
julie August 3, 2015 at 9:10 pm

This dish looks ah-mah-zing!! Love the spice and veggie mix, can’t wait to try this!

Reply
Manali @ CookWithManali August 3, 2015 at 5:09 pm

look at all those veggies, looks so good Ceara! 🙂

Reply
Jenn August 3, 2015 at 2:32 pm

I am in love with this dish! Eggplant is amazing! I know people either love it or hate it, but I LOVE it! I don’t salt it first either unless I’m making a breaded eggplant dish…the salt draws out the water as it sits so when you add the breading it doesn’t get soggy. But in this dish, totally no need to! I have nearly all of these veggies in my garden. Can’t wait to try!

Reply
Ceara August 7, 2015 at 9:49 pm

Yay! So happy to hear you are an eggplant fan, Jenn! 🙂 You totally don’t need to pre-salt the egggplant in this dish but I hear you – when breading eggplant the pre-salting is necessary! Now I’m craving eggplant parm, LOL! <3

Reply
Dannii @ Hungry Healthy Happy August 3, 2015 at 12:34 pm

I always find that the meals that use up leftovers are the best kind of meals. I am loving all the colours in this.

Reply
Ceara August 7, 2015 at 9:48 pm

<3 I couldn't agree more! Meals that use up leftovers are the best! Thanks, Danni!!

Reply
Denise | Sweet Peas & Saffron August 2, 2015 at 8:26 pm

I love those clean out the fridge meals, often they’re just as good as the meticulously thought out meals 🙂 Looks delicious, Ceara!

Reply
Vanessa @ VeganFamilyRecipes.com August 2, 2015 at 1:46 pm

mm Yum! I love ratatouille. I’ve never added peas before though but I really should since my boys have a weird obsession with them. Looks so yummy! Can’t wait to eat it with some couscous 🙂 Yummm-o!

Reply
Ceara August 7, 2015 at 9:45 pm

The peas are such a fun addition to this ratatouille – they are on ofe my favorite Spring veggies as well! I LOVE the idea of eating this with couscous as well, YUM!!

Reply

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