Ratatouille Zoodle Bowls offer a vibrant and nutritious twist on traditional ratatouille by incorporating the lightness of zoodles. This dish combines an array of colorful vegetables with aromatic herbs, resulting in a visually appealing meal that tastes great. It’s an excellent choice for vegetarians, vegans, or anyone seeking a delicious and wholesome dish. The fusion of flavors and textures ensures this recipe stands out, making it an exemplary addition to any meal plan.

Ingredients

• 2 medium zucchinis, spiralized
• 1 medium eggplant, diced
• 1 large red bell pepper, sliced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 14 oz can diced tomatoes
• 1 Tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried oregano

Instructions

1. In a large skillet, heat 1 tablespoon of olive oil over medium heat.
2. Add the diced onion and minced garlic, and sauté for 2 to 3 minutes until fragrant and translucent.
3. Stir in the diced eggplant and sliced red bell pepper.
4. Add the dried thyme and dried oregano, and cook for about 5 to 7 minutes until the vegetables are tender.
5. Pour in the diced tomatoes, and season with salt and pepper to taste.
6. Reduce the heat and let it simmer for 10 minutes to allow the flavors to meld.
7. While the ratatouille simmers, heat another skillet over medium heat and add the spiralized zucchini.
8. Sauté the zucchini for 2 to 3 minutes until tender.
9. Serve the ratatouille mixture over the sautéed zucchini noodles.

Keywords: Dinner, Healthy, Vegetable, Main Course, French

Spice Rack: Dried Thyme, Dried Oregano

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