French Week: Ratatouille!

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This week has unintentionally become French-themed here and I’m liking it! C’est la vie!

This favorite recipe is originally from the Plenty cookbook, but per usual I made a couple of my own tweaks. It came out DELISH and it’s not too tricky at all! Just make sure you start cooking bout 90 minutes before dinnertime.

What ya need:

7 tablespoons sunflower oil

2 small onions, chopped into 1 in. cubes

4 cloves garlic, finely chopped

1 green chili pepper, sliced

2 red peppers, sliced

1 parsnip, chopped into 1 in. cubes

1 zucchini, chopped into 1 in. cubes

1 eggplant, chopped into 1 in. cubes

1 small potato, cubed

1 cup french beans

2 tomatoes, chopped

1 tablespoon tomato paste

Salt & pepper

1 cup water

Cook like moi:


Start by prepping all the veggies. Then you can just throw them in as they’re called for (which makes the whole thing 10x easier!).

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Now that your ingredients are ready to go, pour 4 tablespoons of sunflower oil into a large pot. Sauté the onion for 5 minutes, then add the garlic and sauté 5 more minutes. Add the green chili pepper, parsnip and red peppers and cook for another 5.

Using a slatted spoon, remove the cooked veggies from the oil and set aside, leaving as much hot oil in the pan as possible. Add the remaining 3 tablespoons of oil and cook the zucchini, beans, potato and eggplant for 5 minutes. Now pour the vegetables you set aside back into the pot, add your tomatoes, tomato paste, salt, black pepper and water to the pot and stir.

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Cover the pot and gently simmer for 30 minutes. Next, transfer the veggies from the pot into an oven-safe casserole dish and pour about half the juice from the pot over top of the vegetables. Bake at 400 for another 30 minutes — this will allow the vegetables to absorb the juices. Serve!

We served ours over quinoa pasta, although traditionally you just eat it on its own! I think creamy polenta or risotto would be SO great with this, as well.

Bon appétit!

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