Spiralized Ratatouille

Spiralized Ratatouille

I love making Spiralized Ratatouile with my new spiralizer!!  If you don’t have a spiralizer, you can find veggies that have been ‘spiralized’ at most supermarkets and well-stocked gourmet markets.  We will be releasing a video soon that shows you different types of spiralizers on the market, and the pros and cons of each.  In the meantime, here’s a wonderful, healthy Spiralized Ratatouille that is so delicious, and fun to make!!  125% Loon Approved!

We tested 5 different spiralizers, ranging in price and durability.  Here was our favorite…sturdy and affordable:

 

 

Spiralized Ratatouille
 
Prep time
Cook time
Total time
 
This Spiralized Ratatouille is so amazingly delicious. If you don't have a spiralizer, you can find already spiralized veggie at most well-stocked markets now days. You can juillene the veggies yourself with a sharp knife, too. This is so healthy, but does not compromise fresh delicious flavor at all!
Author:
Recipe type: Salad
Cuisine: French / American
Serves: 6
Ingredients
  • FOR THE DRESSING:
  • ¼ cup olive oil
  • 2 tablespoons champagne vinegar
  • ¼ cup grape tomatoes, halved
  • 2 tablespoons oil-packed sun-dried tomatoes, drained and coarsely chopped
  • ½ teaspoon Kosher salt
  • FOR THE RATATOUILLE:
  • 2 medium zucchini, spiralized
  • 2 medium yellow squash, spiralized
  • 1 medium eggplant, spiralized
  • 1 medium yellow onion, spiralized (or chopped)
  • 3 tablespoons olive oil, divided
  • 1 red bell pepper, cored, seeded and thinly sliced
  • 1 cup grape tomatoes, halved
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon Kosher salt
  • ¼ cup thinly sliced basil leaves
Instructions
  1. MAKE THE DRESSING:
  2. Place olive oil, vinegar, grape tomatoes, sun-dried tomatoes and salt in a blender or food processor and blend/process until smooth. Set aside.
  3. MAKE THE RATATOUILLE
  4. Heat 2 teaspoons olive oil in a large skillet over medium-high heat and add the onions. Cook 1 to 2 minutes until softened.
  5. Remove onions from pan and cover to keep warm.
  6. Repeat with each of the remaining vegetables (zucchini, squash and eggplant); adding oil, as needed, in 2 teaspoon increments, and cooking until just tender.
  7. Return all cooked vegetables to the pan and add tomatoes, thyme and salt.
  8. Cook 1 minute, or until heated through.
  9. Remove from heat and gently toss with the dressing.
  10. Plate and garnish with basil.
  11. Serve at once and enjoy!

2 Comments

  • Reply July 11, 2017

    Sioux Balow

    Just bought a Spiralizer for my mixer. It has become the craze here. Can’t wait to try this great looking receipe, as it is very hot here, and we enjoy many cold salad’s. We will inform you of how good your receipe is, as we haven’t had a bad one yet. Were still eating your wonderful Snickerdoodle Cookies. They are the best. THANKS.

    • Reply July 12, 2017

      krislongwell

      Let us know what you think! We’ll be posting more spiralizer recipes, so keep you carrots and your eyes peeled!

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