Oh boy, have I got a treat for you today. It’s time to talk about ratatouille. Now, I know what you’re thinking – “Ratatouille? That’s so… French.” Well, my friend, let me tell you why ratatouille is the bee’s knees.
This Classic Ratatouille Will Make Your Taste Buds Sing
First off, let’s talk about this 
classic ratatouille recipe I found. This dish is packed with veggies like eggplant, zucchini, and bell peppers. And guess what? It’s paleo-friendly! That means it’s healthy, right? I can practically see the vitamins and nutrients just oozing out of every forkful of this deliciousness.
But let’s not forget the star of this show – the tomato sauce. It’s tangy, savory, and makes every bite burst with flavor. This sauce is the perfect accompaniment to the roasted veggies, giving each bite a little something extra. Plus, it’s a one-pot wonder, so cleanup is a breeze.
Ingredients:
- 1 eggplant
- 1 zucchini
- 1 yellow onion
- 1 red pepper
- 1 yellow pepper
- 6 cloves of garlic
- 28 oz can of crushed tomatoes
- 1/4 cup of olive oil
- salt and pepper
Instructions:
- Preheat your oven to 375 degrees F.
- Chop up all your veggies into bite-sized pieces and set aside.
- Heat up a tablespoon of olive oil in a large skillet over medium heat.
- Add in your chopped onions and garlic, sautéing until softened.
- Add in your chopped peppers, cooking for another 5 minutes.
- Pour in your can of crushed tomatoes and let simmer for 5 minutes. Season with salt and pepper to taste.
- Transfer the tomato sauce to a 9×13 inch baking dish. Arrange your chopped veggies on top of the sauce, alternating colors for a pretty presentation.
- Drizzle the remaining olive oil over the veggies and sprinkle with some more salt and pepper.
- Cover the dish with foil and bake for 45 minutes.
- Remove the foil and bake for another 15 minutes, until the veggies are tender and lightly browned.
- Serve hot and enjoy!
This 10-Minute Ratatouille Recipe Will Save Your Weeknight Dinner
But what about those nights when you just don’t have the time or energy to whip up a whole dish of ratatouille? That’s where this 
10-minute ratatouille recipe comes in. Yes, you read that right – 10 minutes. It’s like magic.
This recipe uses a handful of shortcuts to get dinner on the table in a flash. Instead of having to chop up all the veggies, you can use pre-chopped frozen veggies. And instead of making the tomato sauce from scratch, you’ll use a jar of marinara. But trust me, it’s still delicious.
Ingredients:
- 1 bag of frozen mixed bell peppers
- 1 bag of frozen cubed eggplant
- 1 jar of marinara sauce
- 1 tbsp olive oil
- salt and pepper
Instructions:
- Heat up your olive oil in a large skillet over medium heat.
- Add in your frozen veggies and sauté until they’re tender and cooked through, about 5-7 minutes.
- Pour in your jar of marinara sauce and let simmer for another minute or two, until everything is heated through.
- Season with salt and pepper to taste, and serve hot over a bed of rice or quinoa.
So there you have it – two delicious ratatouille recipes that are sure to become weeknight staples. Give them a try and let me know what you think! But fair warning, they might just become your new obsession.
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