A Ratatouille recipe deconstructed as a vegetable stack for a healthy side dish or vegetarian main. Ratatouille is a fabulous mediterranean stew with aubergine, zucchini, peppers, onion and tomato. Here we serve it up in portion sized vegetable stacks with blue cheese and parmesan. The deconstructed inspiration lends itself to easy freeze portions and as elegant side dishes for your special dinners. Healthy cooking can be simple to make, yet taste fabulously luscious with the added advantage of nutritious, low-calorie content.
Ratatouille Recipe: Deconstructed
I love Ratatouille. It is a staple in my mediterranean cooking exploits. Sometimes I want a simpler way to get the same taste. The ratatouille recipe below came to me when I had too few tomatoes to make a ‘real’ ratatouille, and some small pieces of cheese that deserved attention.
This recipe gives you the same flavours, with an added touch of blue cheese and parmesan. You can call it deconstructed ratatouille or vegetable stack. Whichever name you give it enjoy it as a healthy side dish, or as a vegetarian main course.
The idea behind this recipe is to use the same basic vegetables as you would in a ratatouille. You take Aubergine, Zucchini, Pepper, Onion and Tomato – and add cheese. You get that lasagna taste – without the béchamel, and enhance the original ratatouille.
Deconstruction is a retro way of presenting dishes these days – but your get the idea? Same vegetables, an added something and new presentation. You make it clean, portion sized and easy to handle – oh! And freeze friendly too. 🙂
Ratatouille Recipe: Vegetable Stack
This recipe works for an everyday meal as well as for a special dinner. It is ever so simple to make.
A vegetarian dish, with the added advantage of having a low-calorie content. You use a griddle pan, an oven, and only 1 table-spoon of olive oil. Blue cheese and parmesan in small crumbles bind the ratatouille inspired vegetable stacks together.
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Ratatouille Recipe as a Deconstructed Vegetable Stack
To convert from metric use this link: Cooking Conversion
- 1 Aubergine, small cut length wise into strips
- 1 Zucchini, small cut length wise into strips
- 1 Onion, medium cut into rings
- 1/2 Bell Pepper, medium cut length wise into strips
- 6 Cherry Tomatoes, cut into halves
- 20 gram Blue Cheese
- 30 gram Parmesan (Real Parmeggiano is best!)
- 1 Tsp Olive Oil
- 1 Garlic Clove, crushed
- Sprinkle of Salt, Pepper, Thyme, Rosemary and Chilli
- Set your oven to 200 degrees celsius.
- Cut the onion into rings, chop the cherry tomatoes into halves and the other vegetables into long strips (length wise).
- Take out your griddle pan and brush 1/2 Tsp of olive oil onto the surface. Heat it up.
- Add your aubergine, zucchini, bell peppers, and onion to the pan until they get nice dark marks on each side. Add your herbs, salt and pepper to taste. It takes approx 4 min per side. Set the ready vegetable strips aside.
- Prepare an oven tray with grease proof paper. Build vegetable stacks with aubergine, zucchini, bell pepper, and onion into layers with crumbles of blue cheese in between. Sprinkle parmesan on top. Finish by trickling 1/2 Tsp olive oil over the vegetable stacks.
- Send the vegetable stacks into the oven for 15 minutes or until they bubble and go golden.
- Serve the deconstructed ratatouille on top of baby spinach for an added green and yummy touch. As usual - do vary the quantities according to number of guests, hunger level and needs. Main thing is to get inspired. Feel, Be and Do Good!
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