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Ratatouille

Updated May 10, 2017
This image courtesy of Colin Ericcson

Editor's Note: When you think of hearty vegetable stews, you likely think of Ratatouille! In this version of the beloved French dish, you'll use a dehydrator to create a taste that's unique as can be. This stew can be made in advance, saving you even more time for those hectic weeknights. Are you tired of bringing the same sandwich to work every day? Then you'll want to shake things up with this stew. For additional notes and ideas regarding how to prepare this dish, take a look at the Tips section below the recipe's instructions. 

This recipe is a take on a classic French dish with deep tomato and herb flavors that pair perfectly with the peppers, zucchini, eggplant, and onion. The dehydrator replaces the oven to deepen the flavor and add texture to the vegetables. I like to serve this over a bowl of Zucchini Noodles or Cauliflower Rice. It also makes a nice side dish with a big bowl of softened broccoli.

Makes4 servings

Cooking MethodDehydrating, Preserving

CostInexpensive

Make Ahead RecipeYes

OccasionCasual Dinner Party

Recipe CourseMain Course

Dietary ConsiderationGluten-free, Raw, Vegan

EquipmentDehydrator, Food Processor

MealDinner

Taste and TextureGarlicky, Herby, Savory

Type of DishVegetable

Ingredients

  • Electric food dehydrator
  • ½ cup dry-packed sun-dried tomatoes, soaked (see Notes) 125 mL
  • ½ cup finely diced red bell pepper 125 mL
  • ½ cup finely diced zucchini 125 mL
  • ¼ cup finely diced eggplant 60 mL
  • 3 tbsp finely diced red onion 45 mL
  • ½ cup cold-pressed (extra virgin) olive oil, divided 125 mL
  • 2 tbsp dried basil, divided 30 mL
  • 2 tsp fine sea salt, divided 10 mL
  • 3 cups chopped tomatoes, divided 750 mL
  • 4 cloves garlic 
  • 3 tbsp freshly squeezed lemon juice 45 mL
  • 1 tbsp dried oregano 15 mL
  • ½ cup thinly sliced basil leaves 125 mL

Instructions

  1. In a bowl, toss red pepper, zucchini, eggplant, onion, ¼ cup (60 mL) olive oil, 1 tbsp (15 mL) dried basil and 1 tsp (5 mL) salt. Transfer to a nonstick dehydrator sheet and spread evenly. Dehydrate at 105°F (41°C) for 45 minutes to 1 hour, until soft and slightly wilted.

  2. In a food processor fitted with the metal blade, process 2½ cups (625 mL) chopped tomatoes, soaked sun-dried tomatoes, garlic, lemon juice, oregano and remaining olive oil, dried basil and salt, until smooth and no large pieces of food remain.

  3. Transfer to a bowl and stir in dehydrated vegetables, remaining ½ cup (125 mL) chopped tomatoes and fresh basil. Serve immediately or cover and refrigerate for up to 3 days.

Tips

* To soak the sun-dried tomatoes for this recipe, combine with 2 cups (500 mL) warm water. Set aside for 30 minutes. Drain, discarding liquid.

* If you prefer, combine the ingredients for the marinade in a small bowl before tossing with the vegetables, to ensure even integration.

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