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Ratatouille Sauté

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.
Ratatouille Saute

Rata-tat-too me.

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.

ratatouille saute

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:

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Ratatouille Saute

Ratatouille Sauté

Yield: 4 to 6 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Classic ratatouille with eggplant, tomatoes, squash, and garlic, deconstructed and sauteed in a frying pan.

Ingredients

  • 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

Instructions

  1. 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
  2. Add garlic, sauté 2 minutes
  3. 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.
  4. Continue cooking and stirring until the vegetables reach desired level of done-ness, for me this was another 7 minutes or so.
  5. Don’t allow your veggies to get soggy. Soggy veggies are gross veggies.
Nutrition Information
Yield 4 Serving Size 1 of 4
Amount Per Serving Calories 183Total Fat 11gUnsaturated Fat 0gCarbohydrates 25gFiber 5gSugar 10gProtein 6g

ratatouille saute

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