Ratatouille Veggie Toss is a quick, rustic vegetable dish inspired by the French classic. This simplified version captures the essence of traditional ratatouille with just a few pantry staples and garden-fresh produce. Perfect for a weeknight dinner or a hearty side, it’s a dish celebrated for its vibrant flavors and the comfort it brings. This version is lightly sautéed instead of stewed, highlighting the freshness of the zucchini, onion, and herbs.
Ingredients
- 1 onion (medium, chopped)
- 1 zucchini (medium, chopped)
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh parsley (chopped )
- 14.5 oz stewed tomatoes (1 can)
Instructions
Step 1: Sauté Vegetables
- Heat olive oil in a large pan over medium heat
- Add chopped onion and zucchini
- Cook until softened, about 5–7 minutes
Step 2: Season and Add Herbs
- Season with salt and pepper
- Add chopped parsley and stir to combine
Step 3: Add Tomatoes and Simmer
- Pour in stewed tomatoes
- Reduce heat to low and simmer for 10–12 minutes until flavors meld
Step 4: Final Touch
- Stir occasionally
- Serve warm as a side or light main dish
Tips
- Add sliced eggplant or bell peppers for a more classic ratatouille profile.
- Stir in fresh basil right before serving for bright flavor.
- Serve over rice, polenta, couscous, or pasta to make it a full meal.
- Add red pepper flakes for a touch of heat.
- Finish with a splash of balsamic vinegar for acidity.
- Top with grated Parmesan or feta if you’d like a creamy element.
- Swap stewed tomatoes for diced fire-roasted tomatoes for smokiness.
- Add chickpeas or white beans for extra protein.
- Use a cast iron pan for maximum browning and flavor.
- Serve warm or at room temperature—it tastes great either way.
Nutrition
Calories: 120kcalCarbohydrates: 14gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 350mgPotassium: 500mgFiber: 3gSugar: 8gVitamin A: 1000IUVitamin C: 25mgCalcium: 60mgIron: 1.5mg
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