Save the Veggies Ratatouille
No more wasting produce, all your about-to-spoil vegetables now end up in this easy and delicious Save the Veggies Ratatouille! It’s made with eggplant, yellow squash, zucchini, mushrooms, red pepper, onions and cherry tomatoes, all baked together in the oven.
It feels like the whole country is in a deep freeze right now and fresh veggies may not be on the top of your mind, but even in the winter you are likely to have fresh vegetables sitting in your refrigerator. Whenever I end up with too many vegetables that I know we won’t be able to eat before they starting to go bad it causes me anxiety. I don’t want to have to throw anything away, so I try to save them with this Save the Veggies Ratatouille!
It could be leftovers from a recipe you made. Something extra you picked up at the grocery store because it “looked good”, but you really had no plans for. Or in the summer, if you are lucky enough to have a garden this excess veggie “problem” can get out of hand! This ratatouille saves the day and the veggies every time 🙂
I use eggplant, yellow squash, zucchini, mushrooms, red pepper, onions and cherry tomatoes in this ratatouille. But this recipe is vague on purpose! I saw a quote this week that said “don’t even let a recipe tell you how much garlic to put in. You measure that with your heart”. First of all, I 100% agree with this on the garlic front, but in this dish it applies to everything. You don’t have to be exact in your measurements, every eggplant, squash, pepper, etc. varies in size, but as long as you use a variety of vegetables, oil and spices you are going to have a delicious ratatouille! Don’t love onions? leave them out! Prefer yellow pepper? go for it! You do you!
I love this Save the Veggies Ratatouille because it is a dish you can keep making again and again year round! We typically think of using ratatouille as a sauce on pasta, which is delicious. But you can also eat it on it’s own as a side dish, on grilled or toasted bread, add it to a salad… the possibilities are endless, so you never get board with it!
Save the Veggies Ratatouille
Description
No more wasting produce, all your about-to-spoil vegetables now end up in this easy and delicious Save the Veggies Ratatouille! It’s made with eggplant, yellow squash, zucchini, mushrooms, red pepper, onions and cherry tomatoes, all baked together in the oven.
Ingredients
1 eggplant, cubed
1 red pepper, sliced
1 yellow squash, sliced
1 zucchini, sliced
1 medium sized onion, sliced
1 cup mushrooms, sliced
2 cups cherry tomatoes*
2 cloves garlic, crushed
6 tbsp olive oil
1 tsp sea salt
1/2 tsp oregano
1/4 tsp black pepper
handful fresh basil, chopped (optional)
Instructions
Preheat oven to 400°F
Throw all of the sliced vegetables into a large bowl
Toss with olive oil, salt, oregano and black pepper
Pour into a large baking dish
Bake for 40-60 minutes**, mix with a large wooden spoon every 15-20 minutes
Notes
This recipe is based off of medium sized vegetables, I am not including specific measurements of each type of vegetable because the point is to use the whole thing so nothing goes to waste. You may need to slightly increase or decrease the amount of oil and spices you add depending on the size of your vegetables.
*You can also use 1-2 cans of crushed tomatoes
**If you would like the vegetables to maintain some crunch take them out after 40 minutes, if you want them to be softer and more like a sauce keep them cooking for 60 minutes.
Keywords: ratatouille
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