The perfect weeknight meal. Nourishing, plant-based, packed with nutrients and SO yummy. This easy veggie Italian ratatouille recipe is one of those meals that hits the spot JUST RIGHT.
We all know I'm a fan of easy, minimal prep meals (ie. stuffed sweet potatoes, weeknight curry). I just don't have the patience, time or planning skills to make a dinner that's going to require 50 ingredients and take 2 hours to make.
Hence why this easy ratatouille is a weekly staple in my house. It's the perfect comforting meal for a cold winter day. I promise you won't even be able to tell it's PACKED with veggies! Don't believe me? try it for yourself!
Why do I love 30 minute meals?
I love a good comfort meal. I also love a meal packed with veggies. If you mixed the two together you'd get this easy Italian ratatouille recipe. Don't let the long ingredient list scare you away. Believe me I know how daunting a long ingredient list can be.
This recipe is EASY. I swear it takes less than 15 minutes to prepare. After you're done prepping it you just need to let it simmer. Meaning it's one of those set it and forget it recipes. Don't actually forget it though... do your homework, or start doing your taxes or something while you wait! So once it's ready, you'll be done your homework and you'll have a comfort meal. It's a win-win!
What are other 30 minute meals?
I love a good quick and easy dinner. Not only because I'm never organized enough to plan ahead, but also because making nutrition easy and accesible is one of my favourite things to do.
Some of my favourite 30 minute dinner ideas include:
- stuffed air fryer peppers
- stuffed sweet potatoes
- buffalo chicken spaghetti squash
- tofu alfredo
- Greek meatballs
What Ingredients do I need for this easy Italian Ratatouille Recipe?
One of my favourite things about this recipe is how customizable it is. If you don't have one of the ingredients on hand don't fret! It will still turn out great! It's also seriously packed with nutrients. This isn't a classic ratatouille by any means but it's my take on a ratatouille! It has tons of veggies, plant-based protein and fibre and so many comforting spices. It's one of those recipes perfect for a busy weeknight.
Veggies- I use onion, zucchini, carrots and eggplant for my easy ratatouille. You can use whatever you have on hand! A classic ratatouille has zucchini, eggplant and bell pepper. The choice is yours!
Spices- The bulk of the ingredient list! We use lots of spices in this recipe but don't get scared away. Most of the spices are ones your probably already have on hand.
Chickpeas- For easy plant-based protein! Making this the perfect meal for meatless Monday (or any day).
Tomato Puree- To help give it that creamy tomato base! Tomato puree works best for the smooth consistency. However you can also use crushed tomatoes if that all you have available!
Vegetable Broth- This helps make it a stew while adding a little extra flavour! I like to choose a lower-sodium vegetable broth like this one!
Basil- A little sprinkling of fresh basil to give it that true ratatouille taste. This is optional as I know fresh basil isn't a common ingredients you have on hand. However it helps elevate the flavour profile!
I love seeing you make my recipes! If you make this Italian ratatouille recipe don't forget to tag me on Instagram- @nourishedbynic or leave a comment below telling me how it turned out!
Easy Veggie Ratatouille
- ½ of 1 large onion chopped
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1 tsp salt
- ¼ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- 1 tablespoon ground cumin
- ⅛ tsp cinnamon
- ½ tablespoon paprika
- 2 zucchinis diced
- 2 large carrots diced
- 1 eggplant cubed and roasted (toss with olive oil and sea salt, and roast at 375 for 25 minutes until soft)
- 1 can (540ml) chickpeas rinsed and drained
- 2 cups tomato puree
- 2 cups vegetable broth
- ¼ cup fresh basil chopped (optional)
- In a large pan over medium heat saute onion and garlic in olive oil and sea salt until brown.
- Add in spices, diced carrots, chopped zucchini, a bit more oil, and cook until veggies are soft and spices are fragrant.
- After a few minutes add chickpeas and eggplant.
- Pour in tomato puree and vegetable broth.
- Adjust spices as desired, cover with a lid and cook over low heat until it gets thick (about 30-40 mins- stirring occasionally).
- Remove lid, add basil if using, stir and let sit for a few extra minutes.
- Serve over quinoa or with a slice of toasted bread and enjoy!