The spring is definitively here which in my case means loads more veggie based meals. Not only because I want to trim down a bit for summer but also because I actually fancy lighter meals, that are quick, easy, and tasty. You will be pleased to know my clean eating ratatouille recipe is no different.
This clean eating ratatouille recipe is perfect for a simple, quick supper as you can store it in an airtight container in the fridge for up to 3 days. It is a lovely rustic vegetable stew and goes well with brown pasta or brown rice, or as a filling in your wrap or pitta bread. With regards to the veggies feel free to use any peppers you have, the same goes for tomatoes, but I love vine tomatoes or those big “beefy” ones the most. You could also add aubergine, but I didn’t because I simply can’t stand its texture. Instead I used 2 big onions because they add a lot of natural sweetness. If you can experiment with spices and herbs. I have made this dish in the past with loads of marjoram, fennel and even added some thyme and it worked beautifully.
Here’s the clean eating ratatouille recipe
- 2 medium courgettes, cut into chunks
- 1 tin peeled tomatoes
- 2 fresh medium tomatoes
- 1 yellow pepper, cut into chunks
- 1 green pepper, cut into chunks
- 2 onions
- 3–4 cloves garlic, crushed
- salt and pepper for seasoning
- 1 tbsp coconut oil for frying
- Optional: marjoram, thyme, fennel
- Cut the courgettes, tomatoes and peppers into chunks.
- Heat the coconut oil in a large pan, add the onion and garlic and fry for a couple of minutes. Add the courgettes, peppers and fresh tomatoes and let it fry for a few more minutes until the veg is slightly brown.
- Pour in the tinned tomatoes, season with salt and pepper, mix and simmer for 30 minutes.
- Once cooked, serve immediately with whole wheat or brown rice pasta and a nice drizzle of extra virgin olive oil