Ratatouille Reimagined: 8 Ways to Enjoy The Classic French Dish

Name: Ratatouille Reimagined: 8 Ways to Enjoy The Classic French Dish
Cuisine: Italian, European, Mediterranean
Ingredients: 3 medium tomatoes, peeled and chopped, or one 15-oz. can diced tomatoes, undrained; 3 medium zucchini, halved lengthwise and cut into ½-inch-thick slices; 1 medium eggplant, cut into ½-inch chunks; 1 medium onion, thinly sliced; 1 small bell pepper (any color), cut into ½-inch pieces; 2 cloves garlic, minced; 1 tablespoon herbes de Provence or Italian seasoning; 1 bay leaf (optional); Sea salt, to taste; Freshly ground black pepper, to taste; 8 Ways to Transform Ratatouille Leftovers; 1. Bruschetta; oil-free

10 steps

When Mary Margaret Chappell first started out in the plant-based food world as a writer, editor, and recipe developer, she was a bacon-loving former pastry chef who didn’t think she could ever cook without butter. Fourteen years, four cookbooks, dozens of cooking classes, and hundreds of recipes later, her favorite thing in the world is sharing the tips, techniques, and recipes that show just how easy and delicious whole-food, plant-based cooking can be. The former food editor of Vegetarian Times magazine has done away with her dependency on butter and is honing her skills at baking with natural sweeteners. Chappell lives in France, where plant-based eating can often be a challenge, but the fruits, vegetables, grains, and legumes available are simply amazing. Find her on Instagram and Facebook. see more from this author

Updated at: Wed, 16 Aug 2023 18:50:26 GMT

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Ingredients

0 servings

3tomatoes

medium, peeled and chopped

3zucchini

medium, halved lengthwise and cut into 1/2-inch-thick slices

1eggplant

medium, cut into 1/2-inch chunks

1onion

medium, thinly sliced

1bell pepper

small, any color, cut into 1/2-inch pieces

2cloves garlic

minced

1 tablespoonherbes de Provence

freshly ground black pepper

to taste

8Ratatouille Leftovers

Ways to, Transform

1Bruschetta

oil-free

Instructions

Step 1

In a medium saucepan combine the first eight (through bay leaf, if using). Add 1 cup water. Season with salt and pepper.

Step 2

Bring to simmering over medium; reduce heat to medium- low. Simmer, covered, 20 to 30 minutes or until vegetables are tender. (Alternately, cook ratatouille in a slow cooker on high 2 hours or in a multicooker on high pressure 5 minutes.)

Step 3

Spoon ratatouille on top of thin slices of toasted whole grain bread. Garnish with sliced olives and/or chopped fresh basil.

Step 4

Add 1½ cups cooked or canned kidney or pinto beans and 1 cup corn kernels to 6 cups ratatouille. Serve mixture warm over rice, and top with sliced avocado and chopped fresh cilantro.

Step 5

Add ½ cup cooked or canned chickpeas or white beans to 2 cups ratatouille and serve the mixture warm over your favorite whole grain pasta. Garnish with chopped fresh basil and nutritional yeast

Step 6

Stir two 15-oz. cans of lentils (3 cups), rinsed and drained, into 6 cups ratatouille. Transfer mixture to a 3-quart casserole dish. Slice two 16-oz. packages of tube-style polenta into ½-inch-thick rounds, and use them to completely cover the ratatouille. Bake for 35 to 40 minutes at 375 ̊F or until the filling is bubbly and polenta is crispy.

Step 7

In a large bowl combine 3 cups cooked hearty whole grains (such as freekeh, sorghum, or barley), 1½ cups canned or cooked black-eyed peas, and 3 cups ratatouille. Chill 1 hour to allow grains to absorb ratatouille juices. Top with 1 cup chopped fresh parsley, basil, or cilantro and 2 tablespoons toasted pine nuts.

Step 8

Starting with chilled ratatouille, remove a few vegetable chunks to use as a garnish. Process 3 cups ratatouille in a blender or food processor until smooth. Thin with water as needed to achieve your ideal consistency. Serve as a chilled soup; garnish with reserved vegetables, chopped fresh chives, and freshly ground black pepper.

Step 9

Spread the inside of a whole wheat pita bread round with hummus. Add chopped lettuce or cabbage and top with hot or cold ratatouille, chopped fresh tomato, onion slices, and a drizzle of balsamic vinegar.

Step 10

Place 3 cups of ratatouille in a strainer to drain off liquid. Spread vegetables over a store-bought whole grain pizza crust; bake 10 to 12 minutes at 450°F. Sprinkle with nutritional yeast and fresh oregano.