Calling all busy moms, people who don’t like to spend time cooking and anyone looking to keep it super simple in the kitchen! This ratatouille recipe is for you. Make this on a Sunday and pull from it several times the following week for a healthy foundation to any meal. Below you will find the recipe along with three meal ideas I enjoyed from this single dish. Also, the best part was the way the house smelled while it cooked…oh my goodness talk about a happy moment, dinner roasting making the house smell like the coziest place on the planet, the fog rolling in over the hill and watching Scandal while doing a workout video. Bliss. And yes, I know, I am ridiculous.
Meal One: roasted chicken, ratatouille and simple green salad
Every so often I buy a rotisserie chicken at the store for a quick way to add protein to meals throughout the week without having to take the time to roast it myself. Sunday I prepped the veggies, threw them in the oven and when they were done served them with the breast of the bird and a side arugula salad with a simple vinaigrette and parmesan.
Meal Two: ratatouille over quinoa with a drizzle of balsamic and fresh basil
This is an easy and healthy lunch in a pinch. I had this two days for lunch once cold and once warmed with some crumbled feta on top, both delicious.
Meal Three: ratatouille pasta
I had about a pint of early girl tomatoes to use up so I threw them in the oven (with olive oil, salt and pepper) to roast until they burst and added them (along with all their good juices) to some cooked brown rice pasta and tossed in the remaining ratatouille and rest of the rotisserie chicken. Topped with parmesan and red pepper flakes.
Ratatouille, recipe courtesy of BuzzFeed Life
2 cloves garlic
2 green peppers (I used 5 small purple peppers)
8 small tomatoes (I doubled this to 16)
2 sprigs fresh rosemary
3 sprigs fresh thyme
salt & pepper
1. Preheat oven to 350 degrees. While oven is heating chop all veggies and put into a baking dish.
2. Drizzle with olive oil, add herbs, salt and pepper and toss to coat.
3. Cover with foil and bake in oven for 45 minutes.
4. After 45 minutes vegetables will be cooked but not browned, remove foil and bake for an additional 30-45 minutes or until browned.
5. Remove and add additional salt and pepper to taste and if you are feeling crazy, a drizzle of balsamic and/or red pepper flakes.