Spicy Ratatouille
Elevate your classic roasted vegetable medley with this Spicy Ratatouille, a bold and flavorful twist on the French favorite. Packed with hearty eggplant, zucchini, vibrant bell peppers, and juicy Roma tomatoes, this dish features a fiery kick from crushed red pepper flakes and cayenne, perfectly balanced by aromatic oregano, thyme, and fresh basil. A quick stovetop sauté enhances the rich tomato-based sauce before roasting in the oven for caramelized perfection. Ready in just over an hour, this gluten-free and vegan-friendly recipe makes a stunning main or side dish. Serve with crusty bread or atop fluffy rice for a meal that's as comforting as it is satisfying.
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Recipe Information
Ingredients
- 1 large Eggplant
- 2 medium Zucchini
- 2 Bell peppers (red, yellow, or orange)
- 4 medium Roma tomatoes
- 1 large Yellow onion
- 4 Garlic cloves
- 3 tablespoons Olive oil
- 2 tablespoons Tomato paste
- 1 teaspoon Crushed red pepper flakes
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 10 Fresh basil leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C).
Dice the eggplant, zucchini, bell peppers, and Roma tomatoes into bite-sized pieces. Finely chop the onion and mince the garlic.
Place the diced eggplant in a colander, sprinkle with a pinch of salt, and let it sit for 10 minutes to draw out excess moisture. Rinse and pat dry with a paper towel.
Heat 2 tablespoons of olive oil in a large, oven-safe skillet or Dutch oven over medium heat.
Add the chopped onion and garlic to the skillet, cooking until softened and fragrant, about 3-4 minutes.
Stir in the tomato paste, crushed red pepper flakes, cayenne pepper, oregano, thyme, salt, and black pepper, and cook for 1-2 minutes to bloom the spices.
Add the eggplant, zucchini, and bell peppers to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Toss in the diced tomatoes and stir well. Simmer for 5 minutes to allow the flavors to meld.
Transfer the skillet to the preheated oven or pour the mixture into a baking dish. Roast uncovered for 25-30 minutes, stirring once halfway through, until the vegetables are tender and slightly caramelized.
Remove from the oven and top with fresh basil leaves before serving.
Serve hot as a main or side dish with crusty bread or over rice.
Nutrition Facts
Calories |
1057 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.3 g | 63% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6896 mg | 300% | |
| Total Carbohydrate | 131.1 g | 48% | |
| Dietary Fiber | 51.1 g | 182% | |
| Total Sugars | 74.8 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 887 mg | 68% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 5603 mg | 119% | |
*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.
