Ragu Ratatouille Hummus Plate Ragu
Elevate your appetizer game with this vibrant and hearty Ragu Ratatouille Hummus Plate Ragu—an inspired fusion of Mediterranean and comfort food flavors. This recipe combines the smoky sweetness of oven-roasted eggplant, zucchini, and bell peppers with a rich and savory ragu sauce, made with either ground beef or a plant-based alternative, and infused with smoked paprika. All of this deliciousness is layered over a creamy bed of hummus, creating a visually stunning dish perfect for sharing. Finished with a sprinkling of fresh parsley and served with warm pita bread or crisp veggies, this dish is as satisfying as it is versatile. Ideal for weeknight dinners or as a crowd-pleasing appetizer, this recipe brings together bold flavors and wholesome ingredients in under an hour.
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Recipe Information
Ingredients
- 1 medium eggplant
- 1 large zucchini
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 1 cup cherry tomatoes
- 3 whole garlic cloves
- 4 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups hummus
- 0.5 pounds ground beef or plant-based meat substitute
- 2 tablespoons tomato paste
- 0.25 cup vegetable stock
- 1 teaspoon smoked paprika
- 2 tablespoons fresh parsley (for garnish)
Instructions
Preheat the oven to 400°F (200°C).
Dice the eggplant, zucchini, red bell pepper, and yellow bell pepper into 1/2-inch cubes. Place them on a baking sheet along with whole cherry tomatoes and garlic cloves.
Drizzle the vegetables with 2 tablespoons of olive oil. Sprinkle with dried oregano, salt, and black pepper. Toss to coat evenly.
Roast the vegetables in the oven for 20-25 minutes, stirring halfway through, until soft and slightly caramelized.
While the vegetables are roasting, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the ground beef (or plant-based meat substitute) to the skillet and cook for 4-5 minutes, breaking it apart with a spatula, until browned.
Stir in tomato paste, smoked paprika, and vegetable stock. Cook for an additional 5 minutes, stirring occasionally, until the mixture thickens into a savory ragu. Remove from heat and set aside.
On a large serving plate, spread the hummus in an even layer across the center of the plate.
Top the hummus with the roasted vegetables, spreading them evenly.
Spoon the ragu sauce over the roasted vegetables in small dollops or in a central layer for a more dramatic display.
Garnish with freshly chopped parsley and serve with warm pita bread or fresh veggie sticks. Enjoy!
Nutrition Facts
Calories |
2281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.5 g | 207% | |
| Saturated Fat | 33.5 g | 168% | |
| Polyunsaturated Fat | 33.0 g | ||
| Cholesterol | 161 mg | 54% | |
| Sodium | 7229 mg | 314% | |
| Total Carbohydrate | 141.3 g | 51% | |
| Dietary Fiber | 45.9 g | 164% | |
| Total Sugars | 49.1 g | ||
| Protein | 80.0 g | 160% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 350 mg | 27% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 4814 mg | 102% | |
*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.
