Cajun Ratatouille
Elevate your dinner table with the bold and vibrant flavors of Cajun Ratatouille, a spicy Southern twist on the classic French vegetable medley. This dish combines a rainbow of fresh vegetables—eggplant, zucchini, yellow squash, and bell peppers—infused with robust Cajun seasoning, smoked paprika, and fresh thyme. Simmered to perfection in a rich, garlicky tomato base, it delivers a satisfying balance of smoky heat and hearty plant-based goodness. Ready in just an hour, this gluten-free and vegan-friendly recipe is as versatile as it is flavorful. Serve it warm with crusty bread or fluffy rice for a comforting main course, or pair it with grilled proteins for a vibrant side dish that will become a household favorite. Perfect for healthy weeknight dinners or impressing guests with a burst of Louisiana-inspired flavor!
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Recipe Information
Ingredients
- 1 medium Eggplant
- 2 medium Zucchini
- 2 medium Yellow Squash
- 1 large Red Bell Pepper
- 1 large Green Bell Pepper
- 1 large Yellow Onion
- 4 cloves Garlic
- 14 oz Crushed Tomatoes (canned)
- 3 tbsp Olive Oil
- 2 tbsp Cajun Seasoning
- 1 tsp Smoked Paprika
- 4 sprigs Fresh Thyme
- 2 tbsp Fresh Parsley
- 1 tsp Salt
- 0.5 tsp Black Pepper
Instructions
Wash and dry all vegetables. Dice the eggplant, zucchini, yellow squash, red bell pepper, and green bell pepper into bite-sized pieces. Dice the onion and mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat.
Add the diced onions to the skillet and sauté for 3-4 minutes, until soft and translucent. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the diced eggplant to the skillet and cook for 5 minutes, stirring occasionally, until it begins to soften. Add the remaining tablespoon of olive oil if the pan becomes too dry.
Stir in the zucchini, yellow squash, red bell pepper, and green bell pepper. Cook for 7-8 minutes, stirring frequently, until the vegetables are slightly tender but still hold their shape.
Pour in the canned crushed tomatoes, and add the Cajun seasoning, smoked paprika, thyme sprigs, salt, and black pepper. Stir to combine.
Reduce the heat to low, cover, and let the mixture simmer for 25-30 minutes. Stir occasionally to prevent sticking, and allow the flavors to meld together.
Taste and adjust seasoning if needed by adding more salt, pepper, or Cajun seasoning based on your preference.
Remove the thyme sprigs before serving. Garnish the ratatouille with freshly chopped parsley.
Serve warm as a main dish with crusty bread or rice, or as a hearty side dish to accompany grilled proteins.
Nutrition Facts
Calories |
1022 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.3 g | 61% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 11169 mg | 486% | |
| Total Carbohydrate | 141.0 g | 51% | |
| Dietary Fiber | 42.3 g | 151% | |
| Total Sugars | 87.4 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 373 mg | 29% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 4728 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
