Ratatouille

 

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! 

Don’t worry about perfection here. If you look closely at my version, you’ll notice that the pattern is spotty at best, betraying my limited attention span while I was putting this together (no matter how many times you watch Gilmore Girls through, it is always SO good, amiright?). But look, if you came to this site for perfection, you might be sorely disappointed. We do our best, but I’d rather have stellar flavor and an imperfect veggie pattern any day.

And, boy, does the flavor deliver on this. Great quality fresh vegetables have a beautiful flavor on their own, and I also used super high quality crushed tomatoes. (In this case, they were also from my CSA, but you can get good quality canned tomatoes at the store. Try San Marzanos, if you can find them. It’s worth the investment.)

So, the dish didn’t need much help, but I added a couple of flavor enhancements – fresh garlic and basil, and a spice mix called Herbs de Provence – just to take it over the top. Please don’t hate me for requiring you to buy a new spice for this dish. It is 100% worth it, and you can sprinkle it on chicken and potatoes for a quick, one pan weeknight dinner (or use it for these recipes). If you really don’t want to purchase Herbs de Provence, you can replace with 1/4 teaspoon each of dried or fresh rosemary, oregano, and thyme.

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! 

But wait, we haven’t finished discussing THIS quick one-pan weeknight dinner. It’s super healthy, quick, and filling, and all you need to make it a meal is your favorite protein. I picked up a rotisserie chicken to accompany this, then subsequently ate the leftovers cold with a runny egg on top for breakfast. But it can just as easily make for a wonderful addition to a dinner party menu.

And the leftovers! Oh my goodness. After a day or two in the fridge, the flavors mature and meld and I’m not committing to anything here, but there is a chance the leftovers might be better than the freshly made dish. So, all I’m saying is you should probably double the recipe…just to be safe.

RECIPE FAQS: TIPS FOR RATATOUILLE SUCCESS

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