The Best Ratatouille Recipe

This Ratatouille recipe comes together quickly for a fresh weeknight dinner. It’s a light & fresh dish that’s gluten free, vegan, and paleo. Plus, it freezes well – so go ahead and make a double batch! (Vegan, Vegetarian, Gluten Free, Paleo, and Whole30 Compliant)

Granted, this might be the yuppiest thought to have ever been uttered, tied only with “OMG! They’re out of pumpkin spice lattes!” and “Ugh my premium high speed internet is totally only running at the speed of standard” but can I just ask what the heck we did before CSAs?

All over the country, small farmers are pulling insanely fresh, plump vegetables out of the ground and off of vines or trees or… wherever one finds vegetables ??????? (See, this is why I leave the farming to the farmers).

Anyway, I only mention it because a CSA means you not only get to support these fabulous farmers, but receive, in return, a weekly box full of said freshly picked veggies (and, in some CSAs, fruits too), and do incredible-slash-incredibly-simple things with them, like make Ratatouille.

Every week, I open my box with big eyes and a hopeful stomach, hoping for another round of the crisp zucchini and juicy cucumbers that were in last week’s box.

t seems like my CSA’s cucumber stock has been exhausted (damn. But don’t think I am not still making fridge pickles.), but they’ve wisely softened the blow by replacing them with plump tomatoes and long, smooth Japanese eggplants. Those, combined with the extra onions that went unused from this recipe, just screamed MAKE ME INTO RATATOUILLE!

WHAT THE HECK IS RATATOUILLE?

It’s not not the fancy, complicated dish that the name sounds like. Oh, and it’s not a cartoon mouse either, as it is probably primarily known in the United States. (As someone who, as a rule, detests cartoons, the degree to which I adore that cartoon mouse is somewhat alarming. But that’s for another post. But seriously, how could you not love that face?).

It’s a simple and casual dish that originated in France, probably as peasant food. The heart of the dish is stewed summer vegetables, with very little else, so the flavors of the peak-season vegetables shine through.

INGREDIENTS

• 1 cup crushed tomatoes
• 1 Tablespoon extra virgin olive oil
• 1/4 teaspoon apple cider vinegar
• 1 teaspoon minced garlic
• 1 Tablespoon fresh basil, about 3-4 large leaves, sliced , plus more for garnish
• 1 teaspoon herbs de Provence spice mix
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon chili powder
• 1 medium sweet or red onion,, sliced
• 1-2 large zucchini, (about 1 1/2 cups slices, sliced)
• 1 large Japanese eggplant, (about 3 cups slices, sliced)
• 3 large fresh tomatoes, (roma is best; about 3 cups slices, sliced)

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