Ratatouille Recipe

Ratatouille Recipe

Serves 4 25 minute prep time

“If you are what you eat, then I only want to eat the good stuff.” – Remy, Ratatouille.

This traditional French dish makes a lovely main entrée, served on a bed of fluffy brown rice, for a meal made just of the good stuff. Or enjoy ratatouille as a side with a lentil loaf and gluten-free bread.  If you’re craving more protein, add a cup of chickpeas.


  • 2 Tbsp extra virgin olive oil
  • 2 large onions, cut into large dice
  • 8 garlic cloves, chopped
  • 2 lb eggplant, cut into 1-inch cubes
  • 4 medium zucchini, cut into 1-inch pieces
  • 1 (16oz) can diced tomatoes
  • 3 bell peppers, cut into 1-inch pieces
  • Salt and pepper, to taste
  • ½ cup chopped fresh flat-leaf parsley
  • 20 fresh basil leaves, torn in half
  • ½ cup Vega® Antioxidant Omega Oil Blend


  • In a large pot or Dutch oven, heat olive oil over medium heat. Add onions and cook about 5 minutes. Add garlic and cook until fragrant.

  • Add in eggplant and zucchini. Season with salt and pepper. Add in canned tomatoes and bring to a boil. Simmer until vegetables begin to soften, about 5 minutes. Add in bell peppers and simmer until vegetables are tender, about 15 minutes.

  • Taste and adjust seasoning as needed.

  • Blend basil and parsley with Vega Antioxidant Oil to make herb oil.

  • Serve ratatouille with herb oil poured on top.