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: โ€œHey, what should I say about ratatouille?โ€

Boyfriend: โ€œDo what?โ€

Me: โ€œRatatouille sautรฉโ€

Boyfriend: โ€œThe movie.โ€

Me: โ€œNever saw it.โ€

Boyfriend: โ€œYou should. Little rats running around the kitchen making stuff…itโ€™s hella good.โ€

Me: โ€œI think itโ€™s so funny when you say โ€˜hella.โ€™โ€

Boyfriend: โ€œHellaโ€™s NorCal. โ€˜Heckaโ€™ is SoCalโ€

It was a good conversation…we should have it more often.

Itโ€™s hard for me to say anything about my rat-a-tat-tooooey other than the fact that itโ€™s hella good.

Vegetable dishes in my house can get pretty redundant. After work, we starvinโ€™ 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 theyโ€™re ready 50 minutes later to feed our crabby pants famished faces.

ratatouille saute

The Ratatouille Sautรฉ was a change up from our ush and even got a double eyebrow raise plus verbal confirmation of its worthiness from my sweetpea.  

Itโ€™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 thereโ€™s a rata-tat to be excited about, itโ€™s this one!

More Healthy Side Dish Recipes:

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!

Ratatouille Saute

Ratatouille Sautรฉ

4.58 from 14 votes
Classic ratatouille with eggplant, tomatoes, squash, and garlic, deconstructed and sauteed in a frying pan.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 to 6 servings

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
  • ยฝ tsp dried basil
  • ยฝ tsp dried thyme
  • ยฝ tsp dried rosemary
  • ยฝ tsp salt or to taste

Instructions

  • Heat the olive oil in a large skillet or wok over medium heat, and add the onion. Sautรฉ onion until it begins turning brown, about 10 minutes
  • Add garlic, sautรฉ 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 youโ€™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.
  • Donโ€™t allow your veggies to get soggy. Soggy veggies are gross veggies.

Nutrition

Serving: 1of 4 ยท Calories: 183kcal ยท Carbohydrates: 25g ยท Protein: 6g ยท Fat: 11g ยท Fiber: 5g ยท Sugar: 10g
Author: Julia
Course: Lifestyle
Cuisine: French
Keyword: eggplant, ratatouille, sauteed vegetables, tomatoes, yellow squash
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!

ratatouille saute

Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living, Brit.co, etc.

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4.58 from 14 votes (14 ratings without comment)

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