Veggie & Potato Ratatouille | Food

Last night for dinner, I was scrambling to come up with dinner ideas with the ingredients we had at hand at home.

My friends came up with Ratatouille. One of which, REALLY, wanted it.

I’ve never made it before but decided to get creative and give it a shot!

This ended up being so good. I was so impressed with myself. This filled us up but made us feel good. Good ingredients, healthy and delicious!

Veggie & Potato Ratatouille

Prep Time: 15 minutes
Cook Time: 2 hours
Servings: 4



  • 3 Potatoes
  • 2 Zucchini
  • 1 Squash
  • 1 Cup of Quinoa
  • 1 Big Can of Chipotle Roasted Tomatoes
  • Spices
  • 1 Onion



  1. Preheat the oven to 350 degrees F
  2. Cook the quinoa – I put 2 tablespoons of chopped onion, garlic, paprika and cumin in the pot as well
  3. Chop the veggies: Zucchini, Squash, Onions
  4. Slice the potatoes into rounds
  5. Cover the potatoes in Olive Oil, place in pan, and stick in oven, you’ll cook for 20-30 minutes or until browned
  6. Start a pan with olive oil and garlic on medium heat
  7. Once the garlic starts to brown, add the chopped onions, lower to low heat
  8. Once onions brown, add the Zucchini and Squash, increase to medium heat
  9. Continue stirring
  10. Once the veggies have softened and have cooked through, 15-20 minutes, add the tomato sauce
  11. Add seasoning- garlic, paprika, basil and thyme
  12. Once the tomato sauce starts to simmer, lower the heat to low
  13. Have the mixture cook for another 10 minutes
  14. At this point, the potatoes should be out of the oven, lay them on top of the mixture
  15. Move pan from stove to oven
  16. Cook in oven for 10-15 minutes
  17. Serve!















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