Long before that animated rat put it back on the map, my grandmother used to make the most mouthwatering ratatouille. I know that when she made it, she imagined as if she had been whisked off to the south of France to prepare it. Now, whenever I see bell pepper, zucchini or eggplant, it’s the first dish that comes to mind. Granted my grandmother’s version was delicious, but the cup of oil she used in her recipe would give it an orange hue and make it not so healthy. This baby version of ratatouille is not only healthy, it uses 6 main ingredients, all of which are in season right now at the farmers market. The vegetables in the dish are so vibrant and colorful, you know upon first sight that it has to be full of vitamins and minerals.
Did you know that weight for weight, bell peppers have more vitamin C then oranges? And tomatoes are actually a fruit, packed full of antioxidant vitamins which help protect your little ones immune system by fighting off harmful free radicals. These facts alone are just two reasons why a ratatouille a day keeps the doctor away
- 1 Tbsp olive oil
- 1/3 Cup Onion, chopped in bite size pieces
- 1 Garlic Clove, finely chopped
- 1/3 Cup Zucchini, chopped in bite size pieces
- 1/3 Cup Eggplant, chopped in bite size pieces
- 1/3 Cup Red, Orange or Yellow Bell Pepper, chopped in bite size pieces
- 1/2 Cup Tomatoes, chopped in bites size pieces (I like to use canned organic tomatoes)
- 1 tsp Parsley, chopped fine
- Heat the olive oil in a large saute pan over medium heat.
- Add the onions and lightly saute for 2 minutes (make sure not to brown them).
- Add the garlic and cook another minute.
- Add the remaining vegetables and saute for one minute, uncovered.
- Cover and cook for 6-8 minutes.
- Add the parsley and continue to cook uncovered for one more minute. Make sure all of the vegetables are cooked through and fork tender.
- Cool and serve.
- *If you’re short on time, you could pulse all the vegetables into bite size pieces in a food processor instead of chopping them by hand