Alma's Spanish Ratatouille

Happy Thursday! A few nights ago, Alma cooked dinner for the two of us. Her veggie-packed ratatouille was perfect for the cooler Autumn weather that we’ve been having. Read on for the recipe!

Ratatouille Ingredients

Ingredients

  • Extra Virgin Olive Oil
  • 2 large spanish onions
  • 1/2-1 head garlic
  • 1 zucchini
  • 1 yellow squash
  • 1 eggplant
  • 4 roasted red peppers (from jar)
  • 1 large can diced tomatoes, drained
  • a few pickled jalapeño slices
  • a few basil leaves
  • salt and pepper to taste
  • quinoa (follow instructions on package – bring 1 cup quinoa and 2 cups water to a boil, reduce heat and simmer for 10 min)

Ratatouille

Directions

  • Wash zucchini, squash, and eggplant and chop into equal sized pieces.  Cut roasted peppers.  Chop onions and mince garlic.
  • Heat a bit of EVOO in a VERY LARGE frying pan (I usually put one tiny piece of onion in and wait until it sizzles – that’s when it’s hot enough). 
  • Add onions and stir for one minute, add garlic 1 minute later, and sautee onions + garlic.  You will need to add more EVOO at least twice. 
  • When the onions + garlic start to brown, add the zucchini, squash, eggplant, roasted red peppers, and jalapeños.
  • Stir for a few minutes until the veggies start to loose volume, then add the drained can of diced tomatoes, the basil leaves, and some salt. 
  • Continue to cook on high heat, stirring continuously until the eggplant, zucchini and squash soften to your liking.  Serve on top of quinoa.  Enjoy!

Megan’s Notes: I bet some soft goat cheese would pair well with this dish. And if you’re looking for extra protein, you could always add a can of beans or cooked chicken. But don’t forget – quinoa is a grain that is very high in protein 🙂

In my efforts to eat economically, I’ve become a big fan of beans. Check out why Runner’s World calls beans the perfect food for runners.

It’s October and that means pumpkin time! I go a little pumpkin crazy this time of year: bread, pie, cookies, lattes, oatmeal. I love it all! Check out these 11 amazingly delicious pumpkin recipes.

Question: Now that I know your fav ways to enjoy cranberries, how do you like your pumpkin? I’d love to get my hands on some pumpkin ice cream!

  • Pumpkin ice cream OR pumpkin butter + almond butter + apple slices in a sandwich!

  • Yum, that looks like a great recipe! Pumpkin ice cream sounds divine, though I’m also a huge fan of pumpking chip bread:)

    Are you coming to the NYC blogger meet-up dinner this Friday night?? If so I look forward to meeting you!

  • Sara

    Definitely pumpkin butter. I spread it on everything, including in my morning yogurt&granola, and on bananas and chocolate chips for dessert.

    Oh, and Meredith’s Bread makes the most delicious pumpkin muffins (which are gluten free, +5 points) I have ever had–nay, the best muffins, period. They have a vendor’s booth at the Columbia farmer’s market on Sundays and Thursdays. Too good!

  • Pumpkin pancakes! I would love to find pumpkin ice cream!

  • Hi Ada,

    I haven’t heard about a blogger meet-up this weekend! What are the details?

  • Oh goodness…pumpkin muffins? At the Columbia U. Farmer’s Market? I think we know where I’ll be on Sunday morning…

  • Laura

    i just bought some pumpkin ice cream yesterday at the food empo on broadway and 68ish! and shake shack has pumpkin spice on their custard calendar this month…saturdays!

  • Laura – it’s so funny that you just left this comment – i saw your facebook update about pumpkin ice cream and was JUST going to ask you where you obtained it. i know that food emporium well…right next to the movie theaters 🙂

  • Megan

    I found some Edy’s Slow Churned Pumpkin at Gristedes! That’s def my fave way to enjoy pumpkin. MMM I can’t wait to have some tonight!

  • pumpkin chocolate chip cookies!
    This looks awesome!

  • spanish ratatouille = genius. i love all the flavors and veggies and everything in the dish!

    ummm i think i am going to have to go with pumpkin ice cream 🙂

  • Pumpkin fro yo is great(Sweet Scoops limited edition). Also, pumpkin oats! and pumpkin pie(crustless of course)

  • This ratatouille sounds tasty. I would have to say that my favorite is cranberry-pumpkin spice muffins. They always hit the spot!

  • That’s an awesome looking ratatouille!!!

  • Tay

    Omigoodness thank you for those pumpkin recipes! I actually have a list of all the pumpkin foods I need to try/buy before they go out of season…should I be ashamed? nawww haha! I LOVE anything and everything pumpkin 😀

  • globalinternational

    looking so yummy 🙂

  • Oh wow!! This looks soo good
    thanks for share with us..

  • Good Recipes.

    I shall try to cook them.

  • Hey! So there’s a big blogger meet-up dinner (approximately 12 people are attending) at Quantum Leap, a vegetarian restaurant on west 3rd st (if you menupage it is will have the full address). The dinner starts at 7PM and we’d love to see you there:)

  • delicious, I love to find good veggie recipes, and for those who want to change up the quinoa, just replace with Italian white cannellini beans

    speaking of pumpkin, you can do just about anything with a sweet potato that you can do with a pumpkin – some great recipes being posted here all this month!
    http://americanvegan.wordpress.com/

  • yeah……yummy dish ….I like this..

  • Joe Jeffries

    Oh my days, that looks tasty

    Joe

  • OOOOHH good stuff. Love the Spanish twist on ratatouille, an obvious favorite of mine on account of it containing eggplant. 🙂

  • Mmm ratatouille looks delicious for this time of year – go Alma!
    I think pumpkin pancakes with some delicious pumpkin butter smeared on top sounds perfect for Autumn! You’ve got me excited to come back home and cook up an autumnal storm!!

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  • paneful

    Sounds simply yummy. Time to strap a Depends on my chin. 😛

  • jasr

    It really sounds yummy! But I don’t see where the Spanish thing is… Taking into account than neither jalapeños, squash nor quinoa are Spanish… They are Mexican and South American, and Spain is in Europe. Here we don’t grow them (actually I had never heard of quinoa before) nor use them in our recipes. The only Spanish thing here is the olive oil, but it’s as well from all southern European countries, so… I would call this recipes Latin American Ratatouille. I hope my reply has been any useful 🙂 .

  • Sara – Alma originally called this version “Hispanified Ratatouille”, I changed the name to “Spanish Ratatouille” because Alma is 1/2 Spanish and A LOT of Spanish olive oil was used during the cooking process 🙂

  • sanjeev bhardwaj

    fantastic

  • that look’s yummy! and i love the spanish spin you put on it! i have to try it!

  • yammmmmyyyyyy i like this dish
    http://www.themedicalhelp.com

  • That looks very nice – I just came across this while starting my own cooking blog and I’ll be sure to try it soon 🙂 If I can’t find quinoa it sounds like it would still go well with rice.

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