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Move over, traditional stir-fry! Ratatouille Stir-Fry is here to add some French flair to your dinner routine. Perfect for Meatless Monday or any day of the week. Bon appétit!

 

I see all these gorgeous pictures of ratatouille. 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, and I find ways to get the same taste out of quick and easy recipes.

 

“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.

 

 

What is ratatouille and what is it usually made of?

 

Ratatouille is a classic French vegetable stew that originated in Provence, France. It is typically made with a combination of eggplant, zucchini, bell peppers, tomatoes, onions, garlic, and various herbs like thyme and basil. The vegetables are usually sautéed or roasted individually before being combined and cooked together to create a rich and flavorful dish. However, there are some recipes that thinly slice the vegetables and layer them in a casserole to cook together. Either way this is both a hearty and satisfying dish that is meatless!

 

Why is ratatouille so healthy?

 

Ratatouille is known to be a healthy dish due to its abundance of nutrient dense vegetables. The combination of eggplant, zucchini, bell peppers, tomatoes, onions, and garlic provides a wide range of vitamins, minerals, and antioxidants that are essential for your overall health. Additionally, the cooking process of sautéing or roasting the vegetables helps retain their natural flavors and nutrients. This makes ratatouille a delicious and nutritious meal option. Plus, there’s no meat in this recipe. It’s a hearty and satisfying meatless meal you will love.

 

 

What do you traditionally eat with ratatouille?

 

Ratatouille is often served with crusty French bread, which is perfect for soaking up the flavorful juices of the vegetables. However, you can also serve it alongside a protein such as grilled chicken or fish. It also pairs well with grains like quinoa, couscous, beans, or rice. That last two are part of the inspiration for this ratatouille stir-fry recipe.

 

What is the secret to good stir-fry?

 

In order to make an exceptional stir-fry, there’s a few tips and tricks you should learn. First, make sure all your ingredients are roughly the same size and shape. This ensures even cooking times for all your ingredients making your stir-fry perfectly delicious.

 

 

Make sure your wok or skillet is smoking hot! I mean, put on the vent or turn on the hood smoking hot. Along with that smoking hot wok or skillet, you’ll need an oil with a high smoke point which is peanut oil, avocado oil, canola oil, and safflower oil. Sometimes I turn the ceiling fan on in the living room just in case I smoke up the house and set off the fire alarm. I’ve done that more than once to learn I need to turn it on before I start. Because the dogs don’t really like that loud fire alarm sound.

 

Bring your meat to room temperature. Yes, I know. There’s no meat in this recipe, but since I have a ton of stir-fry recipes on my blog, it’s good to have these tips to make one of those recipes with meat. Also, as Julia will tell you, don’t crowd the pan! Make sure to brown your meat in batches otherwise it won’t caramelize. It will just start to team in its own juices. I’m totally guilty of this because I’m lazy and want to cook the meal on the quick.

 

 

Cook the meat first, then the vegetables. Then return the meat to the pan to mix with the other ingredients and any sauces you add to the stir-fry. This is when I usually add a stir-fry sauce which includes some cornstarch to thicken the sauce. It makes for a delicious sauce that will coat any rice or noodles you serve with the stir-fry.

 

How do you make ratatouille stir-fry?

 

Start by gathering the vegetables. For this ratatouille stir-fry I used eggplant, zucchini, summer squash, bell peppers, red onion, cherry tomatoes, and garlic, of course. Cut the vegetables into bite-sized pieces to ensure even cooking.

 

 

Next, heat a wok or large skillet over high heat until it starts to smoke. Carefully add your oil (I used safflower oil) and swirl the pan to coat the entire pan with the oil. Immediate add the onions, peppers, zucchini, and squash. Stir-fry for 1 to 2 minutes before adding in the garlic. Adding in the garlic with the vegetables could result in burnt garlic which is never tasty.

 

The eggplant and tomatoes don’t take as long to cook, so add them once the other vegetables begin to soften which takes about 3 to 5 minutes. Stir-fry the vegetables until the tomatoes release their juices.

 

 

While the vegetables are cooking, combine the tomato paste with the vegetable broth and stir with a whisk to combine. Stir in the Tuscan spices and then pour the mixture over the vegetables. Bring to a boil and then simmer for 10 minutes. Stir in the cannellini beans and simmer an additional 5 minutes or until they’re heated through. Serve your ratatouille stir-fry over brown basmati rice for a hearty and healthy dinner.

 

What does this stir-fry taste like?

 

There is a symphony of flavors that dance on your taste buds with this ratatouille stir-fry. I mean, just look at all those colors! The cherry tomatoes bring some juice to the party that is delicious! I used some heirloom cherries I had from the market, 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.

 

 

The sweet and tangy flavors of all the vegetables blend perfectly with the garlic and Tuscan herd mix, creating a hearty and satisfying dish. Each bite is a burst of freshness, thanks to the fresh mix of tomatoes, summer squashes, and eggplant. In essence, this stir-fry is a celebration of summer produce and classic French cooking techniques combined.

 

So, head to your farmer’s market and pick up some delicious summer produce. I was surprised at the number of eggplant available, the colors of bell peppers they had, and all the different sizes and shapes of tomatoes. Like a kid in a candy store, I picked fun and interesting produce to make this stiry-fry.

 

Celebrating Julia Child

• Ham and Cheese Crepes from Art of Natural Living
• Julia Child’s Buttermilk Bread from That Recipe
• Ratatouille Stir-Fry from A Kitchen Hoor’s Adventures
• Summer Vegetable Tart from Karen’s Kitchen Stories

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