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Ratatouille: Classic Vegetable Stew in Zucchini Cups
[Vegan, Gluten-Free]

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Inventive, original, and well-tested favorites from a professional kitchen that anyone can make. Karen Sheer... Read More

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Vegan Ratatouille: Classic Vegetable Stew in Zucchini Cups

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Ratatouille: Classic Vegetable Stew in Zucchini Cups [Vegan, Gluten-Free]

8-10

Ratatouille is popular among the entire Mediterranean coast as an easy summer dish cooked on the stove top so there's no need to heat the oven on a hot summer day. It is composed of pieces of cooked vegetables, especially eggplant, onions, zucchini, peppers, tomatoes, and garlic. This recipe is... Read More

Ingredients You Need for Ratatouille: Classic Vegetable Stew in Zucchini Cups [Vegan, Gluten-Free]

For the Ratatouille:

2 tablespoons extra virgin olive oil, divided
3 cups eggplant, cubed (about 4 small-medium)
3/4 cup shallots, peeled and diced
3 medium fresh garlic cloves, peeled and minced
2 cups fresh zucchini, cubed
1 teaspoon fresh rosemary, chopped
2 bay leaves
1 cup marinara sauce
1 teaspoon balsamic vinegar
1/4 teaspoon hot pepper flakes or your favorite red chili powder
1/4 teaspoon sea salt
1/8 teaspoon fresh ground black pepper
1/2 cup filtered water
1 cup heirloom tomatoes, cubed
2 tablespoons mixed fresh herb leaves (basil, parsley, thyme or oregano)
Mushrooms or zucchini, to stuff ratatouille into

For the Bread Crumbs:

3 tablespoons dry bread crumbs (regular of gluten-free)
1 tablespoon fruity extra virgin olive oil
1 medium garlic clove, peeled and grated
2 teaspoons minced parsley
1 pinch salt and pepper

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How to Prepare Ratatouille: Classic Vegetable Stew in Zucchini Cups [Vegan, Gluten-Free]

Heat 1 tablespoon olive oil in a wide pan over moderate to high heat. Add the eggplant, quickly stir to coat the eggplant. Sauté until golden and caramelized, about 5 minutes. Cover, lower heat, and cook until tender, about 5 minutes more. This step will give the best flavor and texture.
Add the remaining tablespoon of olive oil and the shallots, garlic, and zucchini. Stir well and cook until the vegetables have softened, about 10 minutes.
Add the next 8 ingredients (rosemary through filtered water.) Stir well, bring to a boil, cover, and lower to a simmer.
Simmer the stew for 20 minutes to meld the flavors. Add the heirloom tomatoes and fresh herbs and take off heat.
If using, clean and core mushrooms. Brush with olive oil and season with salt and pepper. Cook in a hot 400°F oven for 10-12 minutes until golden. Drain any accumulated juices. If using zucchini, scoop out all but 1/2 inch of its wall with a spoon. Steam the zucchini until it's tender yet still holds its shape, about 10 minutes. Stuff ratatouille into vegetables.
To make the bread crumb topping, mix all ingredients together, let sit for 15 minutes, sprinkle on top of the ratatouille, and broil until golden.