Classic ratatouille with eggplant, tomatoes, squash, and garlic, deconstructed and sauteed in a frying pan. This easy side dish is flavorful, healthful and easy to prepare.
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.
Nutrition InformationYield 4 Serving Size 1 of 4
Amount Per Serving Calories 183Total Fat 11gUnsaturated Fat 0gCarbohydrates 25gFiber 5gSugar 10gProtein 6g
Saturday 6th of November 2021
This was good. I ended up with too much liquid from the diced tomatoes so I wish I had only used one can.
Tuesday 9th of November 2021
Thanks so much for the feedback, Tim! xo
Wednesday 8th of July 2020
THIS WAS AWESOME fast, easy, delicious
Thursday 9th of July 2020
I'm thrilled you like it, Shannon! Thanks so much for the sweet note! xoxo
Thursday 5th of April 2018
would it be possible if you could tell me the amount of ingredients i need to serves 80 people?
Thursday 26th of October 2017
Omg complete goodness I just made this recipe and it will not be my last time. Very flavorful everything just burst and the salt and tomato fuses it together. YUMMY
Monday 18th of September 2017
I. Love. This. We have tubs of it in the fridge now and that makes me so happy! Here's my 2 cents, for what it's worth:
* Use at least 1 can of seasoned diced tomatoes (with like, basil and oregano in it already), the veggies are kinda bland on their own unless you give them a lot of seasoning to soak up. * A giant, deep dutch oven works best (my large frying pan was quickly overwhelmed) * No need to peel, brine, or de-seed eggplant * You will be eating this for days! Freeze accordingly. * Salt + parm on top! <3