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

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!
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

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.

2 Comments

  • 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.

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