Rainbow Ratatouille
ChampagneYogiRainbow Ratatouille is one of my favourite recipes I make in memory of my British Nanna. I have a wonderful childhood memory assisting her in the kitchen whenever she made this dish. I would sneak a quick taste when she wasn’t looking, and add a few extra herbs or garlic, then declaring it perfect. Serena does the same to me so I’m fairly certain my efforts did not go unnoticed.
This Rainbow Ratatouille recipe combines 2 delicious plant based recipes to create a rainbow version of the popular ratatouille dish.
I combine Peperonata with Ratatouille, which together creates a colourful, nutritious and delicious recipe. It is flavourful enough to be eaten alone or served alongside your favourite entree as a side dish. For example, I served it with my Herbed Cauli’ Rice recipe the other night, both my girls gobbled it up. Serena even asked for 2nds!
Peperonata is traditionally a Southern Italian dish containing sweet bell peppers, olive oil, onion and tomatoes. When I plan ahead to make this recipe I allow it simmer all day. Slow cooking on low heat breaks down the vegetables and concentrates their flavours, making it even more scrumptious!
- 1 large eggplant sliced
- 2 zucchini sliced
- 1 red bell pepper sliced 1/4 inch thick
- 1 yellow bell pepper sliced 1/4 inch thick
- 1 orange bell pepper sliced 1/4 inch thick
- 1 red onion thickly sliced
- 4 cloves garlic finely chopped
- 1 cup fresh basil finely chopped, save for garnish
- 2 tbsp dried basil
- 1 tbsp dried oregano
- 2 tbsp olive oil
- 1 28oz can of crushed tomatoes
- salt and pepper to taste
- 2 tsp dried thyme
Slice and chop all veggies, then set aside
In a large pot, add olive oil and garlic and sauté on medium high heat until browned and fragrant. Reduce heat to medium and add onions, continue to sauté for an additional 2-3 mins until soft.
Add veggies, dried herbs and tomato sauce. Cover with a lid and continue to cook on medium for an additional 30 mins. Stir occasionally
Serve hot as a main dish or side. Equally delicious the next day – store in a sealed container in the refrigerator, will keep for up to 3 days.
If you try this recipe, let me know! I’d love you to pin it on Pinterest or share it on Facebook. Post your re-creation onInstagram. (tag me @achampagneyogi, #achampagneyogi and #healtyissexymovement), I’d love to see your creations.
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XO