Rainbow Ratatouille
Rainbow 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.
Share our little secret with your friends and family. Healthy is sexy! Be sure to subscribe to my monthly newsletter to receive health tips, recipes, motivation mantras direct to your inbox.
XO