Angell Food

Spiralized Veggie Ratatouille!

March 1, 2015

ratatouille

As spring approaches, the end of hiding ourselves under layers of clothes is coming to an end which means many of us are "back on track" as far as eating goes, right?  I know that I have gotten right back on the candida diet wagon myself!  Think ANOTHER bowl of vegetables is going to bore you to tears?  Well think again!  We kicked up traditional Ratatouille by spiralizing the green and yellow squash to create a ratatouille dish with a pasta like feel!

This recipe traditionally calls for red wine to be used in the cooking process but any broth or stock of your choice can easily be substituted if you'd rather skip the booze!  Either way this bowl full of veggies is bursting with flavor and color making it completely irresistible!

Spiralized Veggie Ratatouille!

Ingredients

  • 3 tbsp extra virgin olive oil
  • 2 medium yellow squash
  • 2 medium zucchini (green) squash
  • 8 cloves garlic, chopped
  • 1 small onion, diced
  • 1 large eggplant, diced
  • 1/4 cup + 2 tbsp red wine or broth
  • 6 large carrots, sliced into ribbons
  • 3/4 tsp thyme
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 can petite diced tomatoes, drained
  • 1/3 cup fresh basil, gently torn

Instructions

  1. In a 12" skillet (or larger if you have it) heat the olive oil over medium heat.
  2. While the oil is coming to temperature, slice the ends of the yellow squash and zucchini and using a spiralizer, spiralize each of the squash. Set aside.
  3. Once the oil is warm add the garlic and onion and cook until soft, about 3-5 minutes. Add the eggplant and continue to cook over medium heat until the eggplant begins to cook down and soften, about 5 minutes.
  4. Add the wine to the pan to help deglaze, scraping up any flavorful bits stuck to the bottom of the pan. Allow to cook out for about 2 minutes. To the pan add the carrots, thyme, salt, pepper and drained tomatoes. Cook for an additional 3-5 minutes.
  5. Add the spiralized squash to the pan and use tongues to incorporate into the other vegetables. Allow it to all cook together for about 3 minutes until the squash is bright in color and slightly tender. Remove from heat, fold in the torn basil and serve.
http://brittanyangell.com/spiralized-veggie-ratatouille/

Brittany Angell
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