Ratatouille might sound like something fancy you’d find in a French bistro, but let me tell you—this dish is pure comfort, minus the guilt. I first stumbled across a version of this while trying to clean out the fridge, and oh wow, I didn’t expect it to be a hit with the whole family. It’s packed with veggies, simple to make, and gives you that warm, cozy feeling without weighing you down. If you’re on the hunt for low calorie dinner recipes that feel like a hug in a bowl, this easy ratatouille recipe needs to be in your weekly lineup. We’re talking healthy, affordable, and fuss-free cooking. It’s one of those budget friendly meals you make once and suddenly, it’s on rotation. And yep, it totally fits the bill for healthy recipes low calorie lovers dream about. The best part? It doesn’t ask for anything fancy or pricey. These are low budget meals at their best—just a rainbow of veggies, a splash of olive oil, and some garlic love. This is one of those low calorie recipes easy enough to whip up on a weeknight and impressive enough to serve with crusty bread when you’ve got guests coming. Win-win.
Table of Contents
- 1) Key Takeaways
- 2) Easy Ratatouille Recipe
- 3) Ingredients for Ratatouille
- 4) How to Make Ratatouille
- 5) Tips for Making Ratatouille
- 6) Making Ratatouille Ahead of Time
- 7) Storing Leftover Ratatouille
- 8) Try these Main Course recipes next!
- 9) Ratatouille Recipe
- 10) Nutrition
1) Key Takeaways
- This is a flexible, low calorie dinner recipe packed with fresh vegetables.
- You don’t need fancy ingredients to make this budget friendly meal shine.
- Easy to make ahead and reheat, perfect for low budget meals throughout the week.
- Perfect for anyone trying to eat more plant-based without overcomplicating their day.
2) Easy Ratatouille Recipe
Let’s be honest. When I first heard the word ratatouille, I pictured a snooty dish that takes a hundred years and four kinds of mushrooms to make. Turns out, it’s the exact opposite. We’re talking eggplant, zucchini, tomatoes, all simmered together with garlic and olive oil. That’s it. Simple, colorful, and friendly to whatever you’ve got hanging out in your produce drawer.
I love this dish because it ticks all the boxes. It’s one of those low calorie dinner recipes that feels like real food. Nothing boring, nothing fake. Just real vegetables cooked until they taste like they belong on your Sunday dinner table. And did I mention it’s a great way to sneak in that eggplant you’ve been avoiding?
If you’ve been searching for low calorie recipes easy enough for a Tuesday night but pretty enough to post online, this one’s for you. My family goes back for seconds and still somehow feels light afterward.
3) Ingredients for Ratatouille
Olive Oil: This gives everything that rich base flavor. I use two tablespoons, just enough to sauté the onions and garlic without drowning the veggies.
Onion: One medium onion, chopped. Any kind works. I’ve used red, white, yellow—whatever is rolling around in the basket.
Garlic: Two cloves, minced. If you’re like me, make it three. No one has ever complained about too much garlic.
Eggplant: One medium eggplant, diced. Peel it if the skin feels thick or tough, but I usually leave it on.
Zucchini: One medium, sliced. The green adds a nice pop and it soaks up flavor like a champ.
Red and Yellow Bell Peppers: One of each, chopped. They’re sweet and soften beautifully as they cook.
Tomatoes: Four medium fresh tomatoes, or one can of diced. I like fresh when they’re in season, but canned works too.
Thyme: Dried thyme adds a subtle earthy note. One teaspoon is plenty.
Salt and Pepper: To taste. I go easy at first, then adjust once everything simmers.
Fresh Basil: Optional but lovely. I sprinkle it on just before serving for a hit of color and freshness.
Easy Ratatouille – Low Calorie Dinner Recipes Made Simple
Ingredients
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium eggplant, diced
- 1 medium zucchini, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 4 medium tomatoes, chopped (or 1 can diced tomatoes)
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Heat the olive oil in a large pan over medium heat.
- Add the chopped onion and garlic. Cook until fragrant and soft.
- Toss in the eggplant and cook for about 5–7 minutes, until it starts to soften.
- Add zucchini and bell peppers. Stir and cook for another 10 minutes.
- Mix in the tomatoes and thyme. Stir everything together.
- Season with salt and pepper. Cover and let it simmer for 20 minutes, stirring occasionally.
- Remove from heat. Let it sit for a few minutes to deepen the flavor.
- Garnish with fresh basil if desired and serve warm.
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