Me: “Hey, what should I say about ratatouille?”
Boyfriend: “Do what?”
Me: “Ratatouille sauté”
Boyfriend: “The movie.”
Me: “Never saw it.”
Boyfriend: “You should. Little rats running around the kitchen making stuff…it’s hella good.”
Me: “I think it’s so funny when you say ‘hella.’”
Boyfriend: “Hella’s NorCal. ‘Hecka’ is SoCal”
It was a good conversation…we should have it more often.
It’s hard for me to say anything about my rat-a-tat-tooooey other than the fact that it’s hella good.
Vegetable dishes in my house can get pretty redundant. After work, we starvin’ marvins tend to chop vegetables with the hurried technique of a 4-year old with crayons on a Little Mermaid coloring book.
We chop, pitch oil and spices in the air, toss everything in the oven and sit peevishly until they’re ready 50 minutes later to feed our
crabby pants famished faces.
The Ratatouille Sauté was a change up from our ush and even got a double eyebrow raise plus verbal confirmation of its worthiness from my sweetpea.
It’s your classic ratatouille (eggplant, tomatoes, squash, garlic) deconstructed for a roll in the hay. Sprinkled with parmesan. This is great as a side dish or can be made into a meal if you serve it with
copious amounts of beer rice.
If there’s a rata-tat to be excited about, it’s this one!
More Healthy Side Dish Recipes:
- Apple Cider Glazed Roasted Carrots with Rosemary
- Balsamic Roasted Vegetables with Bacon
- Teriyaki Vegetable Stir Fry with Rice
- Instant Pot Artichokes
- Shaved Brussels Sprouts Salad
- Maple Roasted Butternut Squash and Beets
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!
Classic ratatouille with eggplant, tomatoes, squash, and garlic, deconstructed and sauteed in a frying pan.
- 3 tablespoons olive oil
- 1 yellow onion chopped
- 3 zucchini squash halved lengthwise and chopped
- 1 yellow squash halved lengthwise and chopped
- 1 eggplant peeled and chopped into 1/2" squares
- 5 cloves garlic minced
- 2 (14-ounce) cans diced tomatoes including juices
- ½ tsp dried basil
- ½ tsp dried thyme
- ½ tsp dried rosemary
- ½ tsp salt or to taste
Heat the olive oil in a large skillet or wok over medium heat, and add the onion. Sauté onion until it begins turning brown, about 10 minutes
Add garlic, sauté 2 minutes
Add zucchini, eggplant, diced tomatoes, herbs and salt. Cover and stir every couple of minutes. You want the vegetables to reach a boil which will take about 12 minutes to reach if you’re cooking over medium to medium-high.
Continue cooking and stirring until the vegetables reach desired level of done-ness, for me this was another 7 minutes or so.
Don’t allow your veggies to get soggy. Soggy veggies are gross veggies.