Ratatouille is one of my favourite French dishes. I like it because it’s simple, uncomplicated and so easy to prepare. It requires no outlandish ingredients and you can serve it with so many sides.
It was a logical choice for one of my Meatless Mondays features. I have often used leftover ratatouille inside a whole wheat wrap and I’ve added goat cheese to finish it all up and add the protein element to the dish.
This particular Ratatouille wrap comes from Carrie at Happy Vegan Yogini and it’s not only an excellent dish for dinner, but it makes the perfect transportable lunch for the next day! If you’ve been using the excuse that you don’t like vegetables in the past, I’m sure this recipe will make you a convert because ratatouille has this way of perfectly meshing the different flavours in such a delightful way.
Carrie’s recipe calls for dried thyme, basil and oregano, but if you have some Herbe de Provence (French dried herbs), this would be a great addition to this recipe!
A little olive oil or cooking spray, to coat the skillet
3 small Japanese eggplants, sliced
1 globe eggplant, halved lengthwise and sliced
1 large zucchini, halved lengthwise and sliced
1 medium onion, sliced
1 large green bell pepper, seeded and sliced
3 cloves garlic, finely minced
4 large tomatoes, roughly chopped
1 teaspoon dried thyme
1 teaspoon dried basil
2 teaspoon dried oregano
salt and pepper, to taste
2 tablespoons pure maple syrup
4 tablespoons fresh parsley, chopped
4 large whole wheat tortillas, warmed
1. Prepare a skillet with a light coat of olive oil or cooking spray. Place the skillet over medium high heat and add the eggplant and zucchini. Sauté for 3-5 minutes, or until eggplant and zucchini start to become tender. Add the onions and pepper and sauté 3 more minutes, or until onions and peppers begin to soften. Add the garlic and sauté 1-3 minutes more, or until garlic becomes fragrant.
2. Add in diced tomatoes with their juices. Gently stir in the dried thyme, basil, oregano and salt and pepper to taste. Bring to a slow boil.
3. Once boiling, reduce heat and simmer for 15 minutes, or until all vegetables are soft and tender.
4. Add in maple syrup and stir to combine. Season to taste with salt and pepper and remove from heat.
5. Place about ½ cup of the ratatouille filling in the center of a large, warmed tortilla. Sprinkle with 1 tablespoon chopped parsley and roll burrito style. Repeat 3 times to make the additional ratatouille wraps.
>>> NUTRITION INFORMATION<<<
Servings per Recipe: 4
Amount per Serving
Calories from Fat: 19
Total Fat: 2g
Saturated Fat: .4g
Total Carbohydrates: 64.5g
Dietary Fiber: 20.2g
*** This recipe is part of the Meatless Monday series. It’s easy to go meatless with a vegetarian pasta recipe!***
If this is the first time you are reading about our weekly Meatless Monday feature, you can find out the reason why we’re featuring these vegetarian recipes by visiting this link to read the full story:Why not go meatless on Mondays?
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