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Dole Banana Farmer

Critic’s Choice Rustic Ratatouille

WEB USE_Dole_Critics_Choice_Rustic_Ratatouille-1178
1 hr 23 Minutes Total time 30 Minutes Prep time 53 Minutes Cook Time 302 Calories 6 Servings


Allergens: Wheat


  1. Heat oil in a large enamel-coated Dutch oven over medium-high heat. Add bell peppers and onion; cook 7 minutes or until tender, stirring occasionally. Add eggplant, zucchini, cauliflower and broccoli; cook 10 minutes or until starting to brown, stirring occasionally. Add garlic, thyme, ¾ teaspoon salt and crushed red pepper; cook 30 seconds, stirring occasionally. Add tomatoes with their juice and lemon juice; heat to a simmer. Reduce heat to medium-low; cover and cook 30 minutes or until vegetables are very tender. 
  2. Prepare couscous as label directs. Makes about 5 cups.
  3. Stir arugula into ratatouille; remove from heat. Makes about 8 cups. 
  4. Reserve 2 cups ratatouille; stir ¼ teaspoon salt into Dutch oven with remaining ratatouille and serve over couscous garnished with thyme sprigs, if desired. Refrigerate reserved 2 cups ratatouille in an airtight container up to 2 days; use in the Ratatouille Omelet recipe.

Tips & tricks

To substitute dried herbs for fresh herbs, use one-third the amount of fresh herbs called for in a recipe. For example, 1 teaspoon dried parsley would be substituted for 1 tablespoon chopped fresh parsley. It’s also important to note that dried herbs take a bit longer for their flavors to be infused into a dish, so add them earlier in the cooking process than you would fresh herbs.
Vegetarian Vegan Low Fat Dinner Mains Wheat

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