I am a big fan of leftovers. When I was a kid and everyone else at school was eating their bologna sandwiches, I was eating a container full of yesterday’s dinner. I still love the of having proper meals for lunch, so I’m always trying to figure out what to make for dinner during the work week that will also make a great packed lunch. This quick and easy Ratatouille is perfect. Not only does it come together in no time, but I find that leaving it in the fridge overnight lets the flavours marinate even more, making it even more delicious the next day.
Making this on the stovetop helps it come together really quickly, and the roasted tomato topping adds some really nice extra flavour. It is perfect if you have lots of veggies in your fridge that need to be used up and you don’t have the time or energy for something complicated. I prefer to eat my ratatouille over a grain like brown rice or quinoa, but it also goes really well with fresh, crunchy bread. If you are in the mood for something a bit lighter, try serving over a bed of fresh spinach or arugula.
This dish is really adaptable, so don’t worry if you don’t have some of the veggies that I’ve used in mine. Classic ratatouille uses eggplant, which I personally can’t stomach. If you’re interested in adding that in, I recommend just subbing out some of the zucchini and peppers. You can also add in a tin of white beans or cooked green lentils if you want something with a little more protein.
- 1 white onion
- 4 cloves of garlic
- 3 zucchini or other soft summer squash
- 3 red or yellow peppers
- 8 ripe tomatoes
- ½ a bunch of fresh basil
- 2 tbsp dried parsley
- 1 x 400 g tin of crushed tomatoes
- 1 tablespoon balsamic vinegar
- Juice from ½ a lemon
- 1 dry cup brown rice
- Rinse the rice or quinoa, add the rice and water to a pot (use the ratio of 1.5 cups water to 1 cup rice). Bring to a boil, over, and reduce to a slow, steady simmer for around 40 minutes.
- Preheat oven to
- Peel and cut the onions into wedges, then peel and crush or chop the garlic.
- Trim the zucchini, deseed the peppers and chop into medium sized chunks; chop tomatoes in half. Pick the basil leaves and chop the stems.
- Like a cookie pan with parchment paper, place tomatoes cut-side up on pan and roast for 45 minutes.
- Brown the onion and garlic in balsamic vinegar in a large non-stick pan (turn the heat down low, allow to simmer, stirring rarely).
- Add chopped zucchini, peppers, crushed tomatoes, basil and parsley to pan and let simmer for 25-30 minutes or until vegetables have softened.
- Stir in lemon juice; add salt and pepper to taste.
- Pour vegetable mix into a medium sized roasting pan. Top with roasted tomatoes and bake for another 10-15 minutes.
- Serve over brown rice, or with fresh french bread.
Give this recipe a try as a comforting weeknight dinner and let me know your thoughts in the comments below!