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Your Healthiest You: Robyn Youkilis's Ratatouille

Your Healthiest You: Robyn Youkilis's Ratatouille

Editor's Note: As the summer heats up and produce ripens, it's hard to resist scouring local farmers markets or harvesting prize tomatoes from your own backyard garden. We're always searching for new creative recipes to transform these ripe summer veggies into a great tasting healthy meal. 

For inspiration this summer, eBay Green turned to health coach and healthy cooking expert, Robyn Youkilis. Here's her amazing ratatouille recipe that's nutritious, easy to make, and sure to be a crowd-pleaser. 

Your Healthiest You: Easy Ratatouille

All of these simple ingredients are amazingly in season right now. Feel free to modify, more or less zucchini, pepper etc. depending on what you pick up at the farmers market or what you have in your refrigerator that day. 

You can also modify any of the spices to your liking but all the flavors combine really beautifully in this easy (and freezable!) recipe. I’ve broken down the recipe in specific steps but in a pinch I’ve thrown everything in the pot at once and it still came out brilliantly!

eBay Green Ratatouille Ingredients

Ingredients:

1 onion, sliced thin
2 garlic cloves, minced
5 tablespoons olive oil
3 or 4-pound eggplant, cut into 1/2-inch pieces (about 3 cups)
1 small zucchini, scrubbed, quartered lengthwise, and cut into thin slices
1 bell pepper, chopped
3/4 pound small ripe tomatoes, chopped coarse (about 1 1/4 cups)
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/8 teaspoon ground coriander
1/4 teaspoon herbs de Provence
1 tablespoon balsamic vinegar
3/4 teaspoon salt
¼ teaspoon pepper
1/2 cup shredded fresh basil leaves

Directions: 

1. In a large skillet heat 2 tablespoons of the oil over moderately low heat, add the onion and the garlic and cook until the onion is softened.
2. Add the remaining 3 tablespoons oil and heat pan over moderately high heat until it is hot but not smoking.
3. Add the eggplant and cook the mixture, stirring occasionally, for 8 minutes, or until the eggplant is softened. Season everything with a little salt and pepper.
4. Stir in the zucchini and the bell pepper and cook the mixture over the moderate heat, stirring occasionally, for 12 minutes.
5. Add the tomatoes, another sprinkle of salt and pepper and cook the mixture, stirring occasionally, for 5 to 7 minutes, or until the vegetables are tender.
6. Stir in the all the spices and continue cooking for an additional minute. Taste and add more salt and pepper or any of the spices.
7. Remove from heat and sprinkle the shredded basil over the top and serve! 

This recipe is delicious over quinoa, whole wheat cous cous, brown rice pasta or even cold on top of a big leafy salad!

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More about Robyn Youkilis:

Robyn Youkilis, a board certified Health Coach and Healthy Cooking Expert and founder of Your Healthiest You and co-founder of {Healthy} Cooking Camp, was coined by Pure Wow as “the busy ladies health coach," supporting busy guys and gals on their journey to becoming the healthiest that they can be. At Your Healthiest You, Robyn offers boutique style one-on-one coaching, runs a seasonal “members only” cooking club, and co-launched a cutting edge online cooking show, {Healthy} Cooking Camp.

Looking for even more on-the-go tips for your busy life? Download Robyn's free On-the-Go Guide packed with ideas and inspiration to help you feel awesome here, there and everywhere.

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  • By rs2n14 on Sep 19, 2013 at 11:18am

    I love the recipe, I am going to try this one soon..