This hearty recipe for Autumn Ratatouille is quick, easy and doesn’t require much planning! Although this dish can be enjoyed throughout the summer, autumn vegetables lend this dish a rich, warm earthiness that we highly recommend.
Chock full of autumnal colors such as dark green, orange, red and yellow, the vegetables in this dish – squash, zucchini, tomatoes and eggplant – provide dietary fiber, potassium and a slew of vitamins. Check out the recipe here!
1 large yellow onion
2 bell peppers (yellow, red or green)
2 garlic cloves
1 small eggplant
1 small zucchini
1 small butternut squash
4 small or 2 large tomatoes
2 tablespoons olive oil
1 cup of water
1. Prepare vegetables:
a. Peel and dice onion.
b. Core the bell peppers and dice them into 1-1/2 inch pieces.
c. Peel and dice the eggplant into 1-1/2 inch pieces.
d. Slice zucchini length-wise and dice into bite size pieces.
e. Chop squash and dice into small chunks.
f. Core and dice tomatoes, reserving all liquid.
2. Peel and mince garlic cloves.
3. Warm the olive oil in a sauté pan on medium-low heat, then sauté chopped onion for five minutes.
4. Sauté remaining vegetables for 7-9 minutes, stirring occasionally.
5. Turn stove burner to low heat. Add water and cover for additional 7-10 minutes
6. Transfer ratatouille to serving dish and let cool 1-2 minutes. Enjoy!
Ratatouille can be made a variety of ways with different ingredients. Add chopped jalapeno for an extra kick, and experiment with the consistency by adding more tomatoes or even a tablespoon of flavorful tomato paste. This autumn dish can also be made with the most recognizable fall squash of all – pumpkin!
Eat the beautiful colors of fall with this side dish that can also be prepared as a meatless main dish. All the recipes we’ve shared are easily adapted to individual needs and preferences, and offer a variety of tasty options. Keep reading our blog for additional healthy recipes that are in line with our Balanced Care Method™.