Return to top
featured in… The Huffington Post Cooking Light Reader's Digest Women's Health BuzzFeed Glamour Whole Foods Oprah Winfrey Network CNN Food Network

Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Simple Springtime Ratatouille

This post may contain affiliate links. Please read my disclosure.
Share This:

Spring is finally here! And to celebrate, I decided to make one of my favorite veggie dishes: ratatouille.

It’s simple, packed with flavor and fresh herbs, and super easy to make. I like topping ours with some parmesan cheese and serving it with quinoa for some extra protein!

ratatouille

You can make it with any veggies you have on hand, but I personally love making it with peppers, fresh tomatoes and squashes. They pair so well with the fresh herbs: oregano, rosemary, thyme – it’s the perfect combination.

Even though this recipe is mostly veggies, it is actually very filling thanks to the cheese and quinoa. It’s packed with fiber and nutrients, and it’s also super kid friendly – Layla gobbled this up and ate it for dinner for 3 days straight!

The awesome thing about this recipe is that 1 serving has only 220 calories and 11g Protein – which means you could take two huge servings and still be under 500 calories for dinner (with over 20g protein!) It’s gluten free, and can be made vegan if you omit the cheese. I hope you enjoy this recipe as much as we did!

The Ingredients

  • 2 tsp olive oil
  • 1 large onion, chopped
  • 3 bell peppers (red, yellow or orange), chopped
  • 4 small zucchini, quartered & cut into 1/4 inch slices
  • 1/2 large eggplant, cubed
  • 4 large tomatoes, chopped
  • 10 cloves garlic, chopped
  • 2 tbsp chopped fresh parsley
  • 1 bay leaf
  • 1 sprig rosemary
  • 10 sprigs of thyme
  • 2 sprigs fresh oregano
  • 1/2 tsp salt
  • Fresh black pepper to taste
  • 1/8 tsp crushed red pepper (or more if you like dishes with a bit of a kick!)
  • 1/2 tsp salt
  • Quinoa: 1/4 cup cooked per serving
  • Shredded Parmesan cheese: 3 tbsp per serving

The Directions

Step 1: Chop all of your veggies. Meanwhile, heat 2 tsp olive oil over medium heat in a large pot or dutch oven.

Step 2: Cook the onion and garlic until soft, 5-6 minutes. Add eggplant, peppers and tomatoes, bring to a simmer and cover for 15 minutes.

Step 3: Add zucchini, simmer for 5-10 more minutes or until the veggies have cooked through. Add the herbs, salt, pepper and crushed red pepper, simmer 5 minutes more so the flavors can combine.

Step 4: Serve with quinoa and top with parmesan cheese.

ratatouille

Print Recipe
0 from 0 votes

Simple Springtime Ratatouille

This ratatouille is simple, packed with flavor and fresh herbs, and super easy to make. I like topping ours with some parmesan cheese and serving it with quinoa for some extra protein!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Italian
Servings: 6 servings
Calories: 220kcal

Ingredients

  • 2 tsp extra virgin olive oil
  • 1 large onion chopped
  • 3 bell peppers red, yellow or orange, chopped
  • 4 small zucchini quartered & cut into 1/4 inch slices
  • 1/2 large eggplant cubed
  • 4 large tomatoes chopped
  • 10 cloves garlic chopped
  • 2 tbsp chopped fresh parsley
  • 1 bay leaf
  • 1 sprig rosemary
  • 10 sprigs of thyme
  • 2 sprigs fresh oregano
  • 1/2 tsp salt
  • Freshly ground black pepper to taste
  • 1/8 tsp crushed red pepper or more if you like dishes with a bit of a kick!
  • 1/2 tsp salt
  • Quinoa: 1/4 cup cooked per serving
  • Shredded Parmesan cheese: 3 tbsp per serving

Instructions

  • Chop all of your veggies. Meanwhile, heat 2 tsp olive oil over medium heat in a large pot or dutch oven.
  • Cook the onion and garlic until soft, 5-6 minutes. Add eggplant, peppers and tomatoes, bring to a simmer and cover for 15 minutes.
  • Add zucchini, simmer for 5-10 more minutes or until the veggies have cooked through. Add the herbs, salt, pepper and crushed red pepper, simmer 5 minutes more so the flavors can combine.
  • Serve with quinoa and top with parmesan cheese.

Nutrition

Calories: 220kcal | Carbohydrates: 31.5g | Protein: 11.3g | Fat: 7.1g | Saturated Fat: 2.9g | Sodium: 471.1mg | Fiber: 6.8g | Sugar: 3g

Posted In…

Entrees ·

From healthy versions of favorites to cozy curries, these main courses are sure to bring some new recipes to your family’s table.

12 responses to “Simple Springtime Ratatouille”

    • I could see that being good too! I’d use brown basmati rice to get a little more complex carbs in there!

  1. What a great recipe!!! It looks so tasty in those pictures. Definitely going to try making it for my next lunch. Thanks for sharing:)

    • Hi Jessi! No problem at all!! This recipe makes a great lunch — you can eat it as is, or even use it as a filling in a sprouted wheat wrap (just add a bit of cheese in the wrap to top it off!) Hope you enjoy it!

    • Thanks Bernice! This would be the perfect light weekend dinner! Can’t wait to hear how you like it!

Leave a Reply

Your email address will not be published. Required fields are marked *

Subscribe to newsletter

Copyright 2019 The Picky Eater. All rights reserved.