Traditional ratatouille is turned into a quick and easy Ratatouille Stir-Fry in this deliciously hearty #MeatlessMonday meal.
I see all these gorgeous pictures of ratatouille on Bloglovin, Pinterest, Facebook. They’re killing me! They look fabulous and delicious and I honestly don’t have the time, even WITH my mandolin to slice all those veggies, put them in a tureen, and bake them. Yup. I’m lazy. I accept it, I own it, I find ways to get the same taste of out of quick and easy recipes.
I hear you arguing in your head.
“There’s no possible WAY you can get the same taste in a quick recipe. It’s impossible! There’s no time for the flavors to meld and incorporate together.” Yeah. I hear it. I feel ya. But this really did taste amazing! It had the flavors of delicious ratatouille that baked in a tureen.
When I’m home, and the hubs is working, I can’t sit still. I should catch up on blog stuff, but I usually clean or cook or something. I feel bad that I’m home and he’s working, so I “work” at home. While I’m “working” at home, I have the TV on for background noise.
One show I was listening to, and eventually watched when I ate lunch, had a ratatouille type sauce for some chicken they were pan roasting. She kept referencing ratatouille and that’s when it hit me! Why not? So, I did!
Since this is a “stir-fry” I put it over rice, but you could easily put it over noodles, chicken, crackers; whatever your little heart desires!
Just look at all those colors! I love how the cherry tomatoes bring some juice to the party that is delicious! I used some heirloom cherries I had on the counter, but you can use whole tomatoes chopped, regular cherry or grape tomatoes, or even canned tomatoes if you wanted. This recipe is so easy to adjust to your tastes and liking.
Make sure to scroll to the bottom and see what other #MeatlessMonday creations have been linked up this week!
Ratatouille Stir-Fry
Traditional ratatouille is turned into a quick and easy Ratatouille Stir-Fry in this deliciously hearty #MeatlessMonday meal.
Ingredients
- 4 cloves garlic, minced
- 3 cups diced eggplant
- 1 cup diced zucchini
- 1 cup diced yellow squash
- 1 cup diced bell pepper
- 1 cup diced red onion
- 2 cups halved cherry tomatoes
- 1 cup fat free vegetable broth
- 2 tablespoons tomato paste
- 1 tablespoon tarragon vinegar
- 2 teaspoons garlic salt
- 1 tablespoon Tuscan spice blend
- 1 teaspoon black pepper
- 4 cups cooked, brown rice
- 14 ounces canned cannellini beans, rinsed and drained
Instructions
- Heat a large skillet coated with cooking spray over medium-high heat. Sauté the garlic 1 minute then add onions, peppers and zucchini. Sauté until the vegetables being to soften.
- Add the eggplant and cherry tomatoes and sauté until the tomatoes release their juices.
- Combine the vegetable broth with the tomato paste and spices. Pour over the vegetable mixture and simmer 10 to 15 minutes.
- Add the beans and simmer an additional 5 minutes or until the beans are heated through.
- Place 1 cup of rice on each of our plates and top with 1 1/2 cups of the ratatouille mixture.
PEP Counts – Yields 6 servings:
|
Milk
|
Veg
|
Fruit
|
Bread
|
Meat
|
Fat
|
|
0
|
4.50
|
0
|
5.0
|
0
|
0
|
Kimberly Lewis says
Hello beautiful! It is always a pleasure to be a part of your party. I hope you get a chance to stop by our party. We would be tickled to have you! http://loulougirls.blogspot.com/
Happy Tuesday! Lou Lou Girls
Shaina Wizov says
I love your ratatouille!! All my favorite veggies
Christie Campbell says
Thanks, Shaina! Yours look delicious! Thanks for linking up with us. I hope this grows pretty big. I need more inspiration!