This Ratatouille Niçoise is the perfect way to use all of those garden or farm market zucchini, eggplant, tomatoes and peppers. Being of French decent I love this French Provincial dish and I know your family will too! I added a little twist by using tomato sauce with a little kick in it but it is equally as delicious with plain tomato sauce too! Serve it over your favorite pasta, rice or eat it by spoonful as a delicious side dish. Don’t let those summer veggies pass you by without trying this one pan delight! If you are a fan of veggie loaded sauces you will love this Veggie Pasta Sauce with Beef.
Why You'll Love This Recipe
It is loaded with veggies: Having so many veggies in this Ratatouille Niçoise makes it not only hearty but full of good for you nutrients!
Great way to use up veggies: Especially if you are like me and have a husband that loves to garden. It is the perfect way to use up all that egg plant, zucchini, tomatoes and peppers from the garden or farmers market!
One pan cooking: Made all in one pan makes for easier clean up and less dishes. I'm al for that!
Ingredients You Will Need
Eggplant: Eggplant, also known as aubergine, is a member of the nigh shade family. It is a spongy, absorbent fruit typically used as a vegetable in cooking. Eggplants are related to tomatoes, potatoes and peppers.
Zucchini: Zucchini is a summer squash and classified as a fruit but generally considered a vegetable. It's skin is thin and edible and low in calories. It also contains folate, vitamin A and potassium. The best part about zucchini is you can also turn them into curly noodles!
Cherry tomatoes: These sweet and juicy little flavor bombs brings a burst of freshness to anything you use them in.
Bell pepper: These peppers bring a touch of sweetness as they soften from the cooking process.
Onion: I prefer yellow onion for this recipe as it has a bolder flavor than sweet onions but you can certainly use sweet if you prefer.
Garlic: Fresh is best for obtaining a little stronger touch of garlic flavor than the sweeter touch you would obtain from powder.
Chicken bone broth: You have the option of using either chicken bone broth or regular chicken broth; the bone broth offers enhanced health benefits along with a richer flavor profile.
Tomato sauce: Tomato sauce can refer to many different sauces made primarily from tomatoes. Use your favorite canned or jarred sauce for this recipe or try my roasted tomato sauce.
Nutritional yeast: Different from regular yeast, nutritional yeast adds a cheesy flavor to dishes without the need for dairy, making it a popular choice in vegan or dairy-free recipes.
Extra virgin olive oil: Olive oil stands out as an excellent choice for sautéing, adding richness and enhancing the natural flavors of foods with its versatility.
Salt and pepper: Salt enhances and balances flavors, while ground black pepper adds a gentle heat, improving the overall flavor of a dish.
Instructions
Prepare the pan for cooking: Heat a large stainless steel pan and add olive oil
Cook the onions and peppers: Add onions and peppers and cook for 5 minutes, stirring occasionally.
Cook the remaining veggies: Add zucchini, eggplant, tomatoes, salt and pepper and cook covered about 15 minutes till tomatoes begin to burst.
Cook the garlic: Once tomatoes burst make a well in the middle of the pan and add the garlic and let simmer 5 minutes. Stir everything together, cover and simmer for 15 minutes.
Finish cooking: Add broth, tomato sauce and nutritional yeast and stir well. Simmer for 10 more minutes, uncovered.
Enjoy!
Recipe Tips and Tricks
Cut the veggies ahead: You can cut all of the veggies ahead of time except the eggplant as it can tend to turn brown when cut ahead.
Be sure to use fresh veggies: You will want to use really fresh veggies for this dish so they maintain some texture when cooking. Overripe veggies can tend to make the dish mushy.
Recipe Variations
Butternut squash: Not a fan of zucchini? Try swapping butternut squash instead.
Spice it up: I like to add a nice spicy arrabbiata sauce to kick up the flavor of this
Storage Tips
To store the Ratatouille Niçoise, place it in an airtight container and refrigerate. It also freezes well for up to 6 months.
FAQs About Ratatouille Niçoise
Why is ratatouille so healthy?
Ratatouille is packed with dietary fiber, potassium, vitamins A, K and C, folate and much more.
What does ratatouille taste like?
It is a delightful blend of savory and slightly sweet flavors with a rich comforting texture.
What is the secret of a good ratatouille?
Fresh tomatoes are key for making ratatouille taste fresh and vibrant and not dull and heavy.
Ratatouille Niçoise
Ingredients
- 4 cups Eggplant cut in cubes
- 4 cups Zucchini cut in cubes
- 2 cups Cherry Tomatoes left whole
- 4 cups Red and Green Bell Peppers seeded and diced large
- 1.5 cups Onion diced
- 3 cloves Garlic sliced
- 1 cup Chicken Bone Broth I like Kettle & Fire
- 1 cup Tomato Sauce I used Arrabbiata to add some heat
- ½ cup Nutritional Yeast
- 3 tablespoon Olive Oil Extra Virgin
- 1 teaspoon Salt
- 1 teaspoon Pepper
Instructions
- Heat a large stainless steel pan and add olive oil
- Add onions and peppers and cook for 5 minutes, stirring occasionally
- Add zucchini, eggplant, tomatoes, salt and pepper and cook covered about 15 minutes till tomatoes begin to burst
- Once tomatoes burst make a well in the middle of the pan and add the garlic and let simmer 5 minutes
- Stir everything together, cover and simmer for 15 minutes
- Add broth, tomato sauce and nutritional yeast and stir well
- Simmer for 10 minutes uncovered
- Enjoy!
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