Ratatouille-inspired Veggie Stew | The Dish on Healthy
Ratatouille-inspired Veggie Stew
25 mins prepServes 4
Transform your veggie scraps into a cozy and fool-proof Ratatouille-inspired stew. This recipe helps clean out your fridge by using sad, wilted vegetables and giving them an instant glow up with a simple, shortcut method.
1. Preheat oven to 425F and line 2 baking trays with parchment paper. Place the diced vegetables: red bell peppers, tomatoes, zucchini, eggplants and squash in baking sheets (nicely spread out, not stacked) with 4 Tbsp of olive oil and sprinkle sea salt and pepper, to taste. Set a timer for ~25-30 mins ensuring to toss at the halfway mark for even roasting.
2. While the veggies bake— add the remaining 1 Tbsp of olive oil to a large Dutch oven or stock pot and when the oil is warm add your minced garlic and stir until fragrant (don’t let it brown), then add preferred pasta sauce and bring to a slow simmer. Add oregano or thyme, fresh basil and sumac. These are simple spices that add so much brightness to the dish!
3. Transfer the baking tray veggies into the delicious simmering sauce and simmer for ~7 mins so they can fully absorb the sauce flavors.
