Spiralized Ratatouille

We love making yummy dishes with our awesome spiralizer!!  

If you don’t have a spiralizer, you can find veggies that have been ‘spiralized’ at most supermarkets and well-stocked gourmet markets.  Spiralized vegetables are so much fun to cook with and the results are delicious and very healthy!

A white serving bowl filled with spiralized ratatouille next to a white napkin.

HOW TO MAKE SPIRALIZED RATATOUILLE

Ratatouille is a French recipe that has been made in kitchens around the world for generations.

It is especially popular in the summertime when fresh vegetables are in abundance.

We love using fresh zucchini and yellow squash for our Spiralized Ratatouille, but you are free to use whatever you have on hand!

With the use of our trusty spiralizer attachment, we crank about the long strands of veggies!

A stand mixer with a spiralizer attachment with spiralized squash and zuchini in a small white bowl.

SIMILAR TO A PASTA DISH

This dish will feel like you are preparing an amazing pasta dish. Sort of like our Pappardelle Bolognese.

But here’s the great thing, you getting an even healthier dish but still maintain excellent taste and texture.

A fresh tomato sauce will dress the spiralized ratatouille perfectly. The sauce can be made up to 1 week in advance and gently reheated before serving.

A small glass bowl containing fresh tomato sauce dressing for spiralized ratatouille.

FINISHING OFF THE DISH

Now, all that’s needed is to bring it all together in a large skillet.

Cook it all together until the liquid reduces down a little.

Oh, this is the good stuff!

A large skillet filled with spiralized ratatouille with tongs in it.

Ready to make the best, and healthiest, ratatouille this side of Paris? Go for it!

And when you do, be sure to take a photo, post it on Instagram, and tag @howtofeedaloon and hashtag #howtofeedaloon!

A white serving bowl filled with spiralized ratatouille next to a white napkin.

Spiralized Ratatouille

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!
Print Pin Rate
Course: Salad
Cuisine: French / American
Keyword: easy ratatouille recipe, how to spiralize vegetables
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 6
Calories: 213kcal

Equipment

  • Spiralizer, or purchased pre-spiralized vegetables

Ingredients

FOR THE DRESSING

  • ¼ cup olive oil
  • 2 tbsp champagne vinegar
  • ¼ cup grape tomatoes halved
  • 2 tbsp oil-packed sun-dried tomatoes drained and coarsely chopped
  • ½ 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
  • ¼ cup thinly sliced basil leaves

Instructions

MAKE THE DRESSING

  • 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

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

Nutrition

Calories: 213kcal | Carbohydrates: 14g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 606mg | Potassium: 736mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1238IU | Vitamin C: 61mg | Calcium: 36mg | Iron: 1mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!