Vegetable Ratatouille

Vegetable Ratatouille—Stew of Fresh, Seasonal Vegetables


½ medium onion (red preferred)

3-4 cloves of fresh garlic

Assortment of fresh seasonal vegetables such as kale, broccoli, zucchini, cauliflower, fennel bulb, tomato (Heirlooms preferred, if available), carrot, parsnip, etc.

(NOTE: Mix & amounts depend on the number of serving portions you require.)

1/3 cup extra virgin olive oil

2 cups vegetable broth

Spring water as needed

½ cup fresh chopped parsley (or 2 tablespoons dry parsley)

¼ cup fresh basil (or 2 tablespoons dry basil)

½  teaspoon sweet red paprika

¼ teaspoon powdered ginger

½ teaspoon oregano (optional)

¼ teaspoon Turmeric

¼ teaspoon red Himalayan salt or sea-salt

Pinch of cayenne pepper

2 tablespoons Worcestershire Sauce


Cooking Instructions:

Chop onion & sauté in olive oil on low heat, for 2-3 minutes

Chop garlic cloves, add to onion & sauté for 30 seconds

Cut vegetables into 1-2 inch chunks or larger & add to the onion & garlic—stir & blend well

Mix herbs & spices in a small bowl & sprinkle on top of veggies

Add Worcestershire Sauce

Add veggie broth & water; mix well; cover & simmer—keep checking to make sure they are not over-cooked; remove from heat as soon as the harder pieces are al dente

Serve: as a vegan main dish; as side dish with fish, fowl, tofu or other protein; or over pasta, with red sauce & cheese as Pasta Primavera

Number of servings depends on quantities prepared


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