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Rainbow Ratatouille

We’ve all heard that we should “eat a rainbow” of fruits and vegetables to get a variety of nutrients but it’s pretty difficult to find a dish that holds so many different colored vegetables…until now…introducing the Rainbow Ratatouille.

This Rainbow Ratatouille is just as delicious as it is beautiful. Made with fresh tomatoes and layered vegetables as pictured in this photo.

I love ratatouille.  Growing up, my mother often made a ratatouille pie which I loved. The crust was light and flaky, a delicious base for the hearty ratatouille that would be sprinkled with a sharp cheddar cheese…mmm.

But…since I follow a Paleo diet, to manage by Rheumatoid Arthritis,  this childhood favorite is not an option for me due to the grains and dairy in it.

Still, I wanted to recreate some aspect of that pie, particularly the roasted vegetables inside.

I had seen some photos of beautiful of ratatouille circulating so I decided to play around in the kitchen and create my own version.  This Rainbow Ratatouille is the result!  Not only is it beautiful and delicious but it is also Paleo, gluten-free, nut-free and vegan.  It would make a great side dish to take to a dinner party or you can pair it with my Fresh Artichokes with Three Dipping Sauces, Nan’s Chive and Parsley Potato Salad or Ayla’s One-Pan Chicken.

We all loved it in our house, even my kids!  I think the secret is to make your own fresh tomato sauce and then roast the vegetables at a low heat for a long time.

So next time you want to up your veggie intake try this amazing Rainbow Ratatouille.  I think you’ll really love it!

Rainbow Ratatouille

(Gluten-free, dairy-free, nut-free, Paleo, Vegan)

Try and find vegetables that are around the same diameter.  This makes the stacking of the vegetables easier.

Ingredients:

1-2  jalapeno peppers, seeded and chopped

4 fresh tomatoes, chopped

1 small Roma tomato, cut into slices

3 tablespoons of olive oil

4 large cloves of garlic, grated on a Microplane

2 medium onions, diced

1 tablespoon of fresh herbs (basil, parsley, and/or oregano)

1/2 teaspoon of chili flakes

2 Japanese eggplants

2 bell peppers, orange, yellow or red

2 zucchinis

1 small butternut squash, look for a longer skinnier ‘neck’ to use.

Fresh salt and pepper, to taste

Instructions:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Prep the ingredients: using a mandolin or sharp knife, slice the eggplants and zucchinis, approximately 3mm thick.  Cut the bulb off the butternut squash and peel the skin off the ‘neck.’  Slice the squash to the same thickness. De-seed the peppers and cut them into thin rings.
  3. In a small pot, heat the oil over medium heat.
  4. Add the onions and cook for 2-3 minutes.
  5. Add the garlic and jalapeno pepper and sauté for 2-3 minutes.
  6. Add the fresh herbs and chilis flakes, continuing to cook for 3 minutes.
  7. Add the tomatoes and cook for 5 minutes.
  8. Transfer the tomatoes into a 9-inch pie pan or circular casserole dish.
  9. Take a slice of eggplant, zucchini, squash, pepper and make a nice stack.  Place it skin side up in the dish and continue stacking and adding the vegetables in a circular pattern until your dish is full.
  10. Add the sliced Roma tomatoes to the top and any leftover sauce around the edge of the vegetables.
  11. Bake for 40-50 minutes or until the vegetables are soft.
  12. Remove from the oven and allow to cool for 10 minutes before serving.