I love ratatouille. Originally a French peasant’s dish, this is a super easy yet super delicious recipe you can make in under and hour. Normally I would roast the veggies in my oven, but there’s something summery about grilling the veggies and smelling their aromas while you patiently wait in the outdoors. I made this with two different sauces, tomato and pesto, so pick which one you would like best, or if you can’t decide, make them both. (Don't worry if you don't have a grill - you can easily make this recipe by roasting the vegetables in your oven.)
1 eggplant, peeled & chopped
2 zucchini, chopped
2 yellow summer squash, chopped
2 portobella mushrooms, chopped
1 garlic clove, minced
1 16oz can diced tomatoes
1/2 tbsp dried basil
1/2 tbsp dried parsley
2 cups noodles, dry (I used Rigatoni)
1 jar pasta sauce or basil pesto (recipe below) 4 oz fresh basil
1/4 cup nuts (cashews, walnuts, or almonds)
2 garlic cloves
1/3 cup nutritional yeast
1 cup water
Chop all the veggies into bite size chunks and toss together in a large bowl with the diced tomatoes, basil, parsley, and minced garlic.
You’ll need a grill basket to make this ratatouille OR you can skewer the veggies onto bamboo or metal skewers to grill. (I like using a grill basket because it’s easier!)
Grill the veggies over medium-high heat until they’re soft and a little charred.
If you are roasting add all the veggies, dried basil and pesto, and minced garlic to a large baking dish and bake covered at 400 degrees for 50 minutes.
If you’re going to have the ratatouille with pesto sauce, combine the basil, garlic, nuts (cashews, walnuts, or almonds), nutritional yeast, and water in your Vitamix, food processor or blender, and blend until you get a smooth sauce.
Combine the veggies with either the tomato sauce or pesto sauce and toss gently with the rigatoni. Enjoy!