#FoodieFriday! {Ratatouille}

Updated: Jun 12, 2018

It's #FoodieFriday, and we are positively drooling over this Ratatouille Recipe, submitted by the lovely Miss Jan Kontgis! It's both gluten-free, and nut-free, and serves 4-6 people. The perfect weekend dinner, if you're craving something warm. It's the sophisticated side of comfort food!


Prep time: 20 Minutes

Cook Time: 25-30 Minutes


INGREDIENTS

1 Italian Eggplant, cut into 1/4" rounds

1 tsp. sea salt, divided

3 small zucchini, cut into thin rounds

1/4 cup neutral-tasting oil

1 tsp. freshly ground black pepper, divided

1 tsp. dired basil

1 tsp. dried oregano

1. Tbsp. agave, plus 2 tsp.

2 Tbsp. freshly squeezed lemon juice, plus 2 Tbsp.

2 Tbsp. extra-virgin olive oil*

1 orange bell pepper, diced

1 red bell pepper, diced

1 white onion, diced

2 Tbsp. red wine

3-4 sprigs fresh thyme, stemmed and finely chopped, plus more for garnish

28 oz. (1 can) roasted diced tomatoes, undrained


INSTRUCTIONS

1. Preheat oven to 400º

2. Sprinkle eggplant rounds with sea salt and sweat for about 10 minutes. Rinse sea salt off and pat dry.

3. Place zucchini rounds and eggplant on a rimmed baking sheet. Toss to coat with oil, 1/4 tsp. sea salt, 1/4 tsp. pepper, basil, oregano, 2 tsp. agave, and 2 tsp. lemon juice. Roast for 20-25 minutes, or until well cooked.

4. Meanwhile, in a large sauté pan, heat olive oil. Add bell peppers and onion, and cook for about 5 minutes, or until browned. Add wine, remaining 2 Tbsp. lemon juice, remaining 1 Tbsp. agave, thyme, tomatoes, remaining sea salt, and remaining pepper. Cook for 15-20 minutes over a low flame, or until vegetables are well cooked.

5. To assemble, remove eggplant and zucchini from oven. Put 1/3 of eggplant-zucchini mixture in base of a casserole dish, and top with half of pepper-onion mixture. Top with another third of eggplant-zucchini mixture and remaining pepper-onion mixture. Serve warm, garnished with thyme.


TIP: When picking out an eggplant to use, look for a few key things...the eggplant should be unblemished and heavy for its size. To test ripeness, gently press your finger against the flesh--if the eggplant regains its shape easily, it's ripe!


*You can try reducing the amount of oil used, even to half this amount! Less oil is best for your arteries and your heart!




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Happy Weekend, and Happy Cooking!


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