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My boys absolutely love everything Disney. Lately, they’re obsessed with the super cute movie about a rat who can cook, because, as we know, anyone can cook. Even a rat. Since we’ve been watching the movie virtually on repeat (MAKE IT STOP!), I thought it would be fun to try my hand at making some ratatouille for dinner here.
Thankfully, the traditional recipe doesn’t require a mandolin to make those perfect circles, nor do you need parchment paper to bake it to perfection.
Ratatouille is a very simple vegetable dish consisting of onions, zucchini, tomatoes, eggplant, and peppers, fried and stewed in oil. It’s sometimes served cold, which is good because it’s hot here in Texas. The problem that I ran into was that there seems to be a great debate about how to make this traditional rustic dish the right way.
Now, I’m not a big fan of rules, and since there are SO many different recipes floating around out there for ratatouille, that’s it’s hard to decide which to follow…so I decided to just wing it and create my own dish. After all, we know what components we need to make it work, right?
And it turned out to be absolutely DELISH (I love hearty casseroles this time of year, and since all the veggies are at their peak…I couldn’t resist)!
My ratatouille turned out absolutely delicious so I’m sharing the recipe y’all…I know that the traditional ingredients are tomatoes, onion, zucchini, garlic and eggplant…but what’s a recipe if you can’t play with it a little?
Rustic Ratatouille Recipe
Ratatouille is a fabulous way to stretch your grocery budget, too-especially if you have a garden. You can easily use canned, preserved, or even frozen veggies to make this stew.
I love the leftovers over a bed of healthy grains like quinoa or Kamut, which has a wonderful nutty flavor and is easy on your blood sugar. In fact, this is a great recipe for an “E” meal on the Trim Healthy Mama Plan!
Have you tried ratatouille before?