Ratatouille (Vegan & Gluten-Free)

An easy version of the Classic French Provencal Dish.

I have read that Ratatouille is a dish that each French family makes in their own unique way.  So, I am sharing with you an easy formula that you can use to make it as your family likes.  The basic components are usually summer squashes, tomatoes, bell pepper and eggplant.  Herbes de Provence is the spice mixture that gives Ratatouille it's special flavor.  As you can see in the video below, I made it this time omitting the peppers and eggplant and adding in mushrooms.  It works great with any combination of these vegetables. 

Vegetables in season are always best, but we love it so much that we will happily enjoy it in February!

Watch how I make this recipe in the video below:

                                          

Recipe:

2 Tbsp Olive Oil

1 large Onion, chopped

8 oz. Mushrooms, sliced

3 medium Zucchini, cubed

3 medium Yellow Squash, cubed

1 Red, Yellow or Orange Bell Pepper

1-2 medium Eggplant, cubed

2 Garlic cloves, minced

1 (28 oz) can Fire Roasted Diced Tomatoes

2 tsp Dried Herbes de Provence

2 Tbsp Tomato Paste

Salt and Pepper to taste

In a large pot or Dutch Oven, heat the oil over medium/low heat. 

Add the onion and sauté for 15-20 minutes, until soft and golden.

Add the mushrooms and continue to cook for another 8-10 minutes.  

When the mushrooms have softened, put in the zucchini, yellow squash, bell peppers and eggplant, salt, and garlic and cook for 3-5 minutes stirring frequently so that the vegetables don't stick or burn.

Pour in the tomatoes, Herbes de Provence, and the tomato paste.  Stir well and cook for 5-10 minutes more or until the vegetables are cooked to the desired tenderness.

Enjoy as a side or main dish with rice.