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

Course: Salad

Cuisine: French / American

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Servings: 6

Calories: 164 kcal

Author: Kris Longwell

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!

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Ingredients

FOR THE DRESSING

• 1/4 cup olive oil
• 2 tbsp champagne vinegar
• 1/4 cup grape tomatoes halved
• 2 tbsp oil-packed sun-dried tomatoes drained and coarsely chopped
• 1/2 tsp 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 tbsp olive oil divided
• 1 red bell pepper cored, seeded and thinly sliced
• 1 cup grape tomatoes halved
• 1 tsp fresh thyme leaves
• 1 tsp Kosher salt
• 1/4 cup thinly sliced basil leaves

Instructions

MAKE THE DRESSING

1. Place olive oil, vinegar, grape tomatoes, sun-dried tomatoes and salt in a blender or food processor and blend/process until smooth. Set aside.

MAKE THE RATATOUILLE

1. Heat 2 teaspoons olive oil in a large skillet over medium-high heat and add the onions. Cook 1 to 2 minutes until softened.
2. Remove onions from pan and cover to keep warm.
3. Repeat with each of the remaining vegetables (zucchini, squash and eggplant); adding oil, as needed, in 2 teaspoon increments, and cooking until just tender.
4. Return all cooked vegetables to the pan and add tomatoes, thyme and salt.
5. Cook 1 minute, or until heated through.
6. Remove from heat and gently toss with the dressing.
7. Plate and garnish with basil.