I go back to this recipe time and time again. Not only because it’s packed with all my favorite veggies, not only because it’s an absolute delicious French classic, but also because it’s a joy to make, and a beauty to serve to all my friends! I often serve this dish with brown rice or as a side with lentil loaf and fresh gluten-free bread. If you want a little extra protein, try adding a cup of chickpeas.
“If you are what you eat, then I only want to eat the good stuff.” – Remy, Ratatouille.
Makes 4 servings
- 2 Tbsp extra virgin olive oil
- 2 large onions, cut into large dice
- 8 garlic cloves, chopped
- 2 lb eggplant, cut into 1-inch cubes
- 4 medium zucchini, cut into 1-inch pieces
- 1 (16oz) can diced tomatoes
- 3 bell peppers, cut into 1-inch pieces
- Salt and Pepper, to taste
- 1/2 cup chopped fresh flat-leaf parsley
- 20 fresh basil leaves, torn in half
- ½ cup Vega Antioxidant Oil Blend
- In a large pot or Dutch oven, heat olive oil over medium heat. Add onions and cook about 5 minutes. Add garlic and cook until fragrant.
- Add in eggplant and zucchini. Season with salt and pepper. Add in canned tomatoes and bring to a boil. Simmer until vegetables begin to soften, about 5 minutes. Add in bell peppers and simmer until vegetables are tender, about 15 minutes.
- Taste and adjust seasoning as needed.
- Blend basil and parsley with Vega Antioxidant Oil to make herb oil.
- Serve ratatouille with herb oil poured on top.
This Ratatouille is not only bursting with flavor and color, but tons of plant-based fuel for your next workout. Click here for free strength and running training plans, nutrition plans, and meal plans including this recipe!
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