Smarter Than Pancakes

Wednesday, May 7, 2008

Vegetable Ratatouille

Filed under: Uncategorized — shaye3 @ 3:54 pm

This is one of the most versatile dishes in my arsenal.  We eat it as a side dish; as a main dish with some couscous, polenta, or quinoa; in omlettes with a little cheese; hot or cold; whatever.  It’s a no-brainer to whip up, and then we’ll eat on it for several days.

Look at this yummyness–Maillard in action again:

It’s one of those things that you can tweak at will.  If you really like peppers, add more.  If you don’t care for garbanzo beans, leave them out–but don’t leave them out because they add a lot of fiber and protein.  😉

Vegetable Ratatouille (2.15 WW points per 1/10th of the whole recipe)
Maybe 10 servings?  (It depends on if you’re looking at side dish or main dish servings, but it makes a lot.)

3 Tbs olive or canola oil (Use spray if you want to reduce the calories even more)

2 large onions, coarsely chopped

2 cloves garlic, finely chopped

2 sweet red, green or yellow peppers, diced

4 zucchini or yellow squash, diced

1 large eggplant, diced

1 can (16 oz) crushed or diced tomatoes (I usually don’t drain it.)

1 can (16 oz) garbanzo beans (a.k.a. chick-peas), drained and rinsed

1 tsp dried oregano

1 tsp dried basil

1 tsp dried thyme

1/8 tsp salt

1/8 tsp pepper

  1. Dice all of your veggies into bite sized pieces.
  2. In a Dutch oven (or I use my electric skillet) pour in a little oil and then throw in your eggplant. Saute for a few minutes until it softens and starts to turn a little golden.
  3. Remove the eggplant to another bowl and throw in a little more oil and your zucchini until it starts to soften and turn golden. Then take the zucchini out and put it in with the eggplant.
  4. Add a tiny bit more oil if you need it, and throw in your onions. Sauté them for a few minutes until they just start to look a little soft, and throw the peppers in with them until the peppers start to soften.
  5. Add the garlic, and sauté for a short time, but watch it closely because garlic is disgusting when it burns.
  6. Throw in the tomatoes, garbanzo beans, and herbs, and simmer for 20-30 minutes.
  7. Taste and season at will.



  1. […] Smarter Than Pancakes wrote an interesting post today on Vegetable RatatouilleHere’s a quick excerptVegetable Ratatouille (2. 15 WW points per 1/10th of the whole recipe) Maybe 10 servings?&… […]

    Pingback by Recipe » Vegetable Ratatouille — Wednesday, May 7, 2008 @ 6:06 pm | Reply

  2. That does look really versatile, Shaye! I can think of a few possibilities already!

    Comment by Elle — Wednesday, May 7, 2008 @ 8:33 pm | Reply

  3. This is so PURDY!! Looks delicious, healthy, roasty – YUM. I too love dishes like this as sides, mains, tossed in with other things. Love the fresh colors.

    Btw, you absoLUTEly cracked me up and down yesterday. Thanks for that! Loved it.


    Comment by Ann — Sunday, May 11, 2008 @ 8:57 am | Reply

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