Spiralized Ratatouille

Course: Salad

Cuisine: French / American

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings:

Calories: 213kcal

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!

Print Recipe

Equipment

Spiralizer, or purchased pre-spiralized vegetables

Ingredients

FOR THE DRESSING

¼ cup olive oil
2 tablespoon champagne vinegar
¼ cup grape tomatoes halved
2 tablespoon 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 tablespoon 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

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