Easy Peasy Ratatouille
Anyone who knows me well knows that Ratatouille is one of my absolute favorite movies ever. You really can’t go wrong with Paris, cooking, and a theme of: anyone can cook. It’s wholesome, it’s heartwarming, and the FOOD? How do they make cartoon food look so dang good? I tend to eat vegan on a fairly regular basis just because that’s what my body feels good eating so this recipe is 100% vegan and 500% delicious! Ratatouille is basically a vegetable baked stew type dish. I love it because it’s warm and it has such simple but truly amazing flavors. On top of that, ratatouille really is so easy to make, especially if you need a good veggie dish for a big group of people.
Sometimes I’ll add some ricotta because I just love cheese and I feel like it really compliments the acidity of the tomatoes in this dish really well. However, for the purposes of this being my first post and I’d like to keep this one vegan, I won’t be adding it tonight! It’s such a simple recipe and I love making it for people because it’s so filling both for the tummy and the soul.
Cooking is such a big stress reliever for me and as much as I love making complicated dishes, sometimes you just have to go back to the basics and make something that’s super quick and easy. There’s also not very much clean up that needs to be done after making this, so even better! I hope you all enjoy and please leave any comments or feedback!
2-3 Yellow squashes
1 Can of crushed tomatoes
1 Yellow onion
1 TBSP of tomato paste
2 TSP crushed red peppers
2 cloves of garlic finely chopped
2 TBSP of basil
¼ Cup of olive oil
Salt and pepper
Preheat the oven to 375 degrees F
Chop the eggplant, zucchini, and onion into 1 inch cubes
In a bowl, mix together the veggies, garlic, olive oil, basil, salt, pepper, and tomato paste
In a medium sized dutch oven, pour the can of crushed tomatoes and smush a little more with your hands so it’s almost a sauce consistency.
Pour the vegetable mixture in with the tomatoes and mix up until everything is evenly coated.
Bake in the oven for 45 minutes to an hour.
Let it cool a little bit and then spoon into a bowl and get ready for deliciousness!
*Full disclosure, I didn’t have a dutch oven big enough to fit all of the veggies this time, so I had to use a baking dish.