Tina is a Food Photographer, Recipe Developer & Holistic Nutritionist from Ontario, Canada. She is the founder of Made of Philo where she shares simple recipes with a healthier twist that anyone can whip up. Tina believes that food should be enjoyed no matter where you're at on your wellness journey.

Greek Style Ratatouille

Name: Greek Style Ratatouille
Cook time: 60 min
Yield: 4 servings
Ingredients: Zucchini; Red Baby Potatoes; Red Bell Pepper; Tomatoes; White Onion; Garlic Cloves; Extra-Virgin Olive Oil; Balsamic Vinegar; Tomato Paste; Dried Parsley; Dried Oregano; Dried Mint; Sea Salt; Water

Recipe by Tina Gravalos

Ingredients

Time

Serves

Traditional Greek Ratatouille, called Briami in Greek, has eggplant and typically more olive oil than the recipe below. This recipe doesn’t include eggplant but you can easily add it in if you like it! The beauty of this recipe is that there are many ways you can make it. For example, if you prefer bell peppers over zucchini, it’s an easy swap. As a Mediterranean dish, this is the perfect plant-based accompaniment to any lunch or dinner. It is packed with fiber, from the assortment of vegetables and anti-inflammatory ingredients like olive oil, garlic and onion. All are beneficial for fighting off disease, protecting your heart, brain, etc.

Side

Vegan

Ingredients

1 large

Zucchini

cut into rounds and then halved

Red Baby Potatoes

halved

1 large

Red Bell Pepper

cut in half standing up and then each half quartered

2 med

Tomatoes

cut in half standing up and then each half quartered

1 med

White Onion

cut in half standing up and then each half quartered

Garlic Cloves

minced

1/4 cup

Extra-Virgin Olive Oil

1 Tbsp

Balsamic Vinegar

2-3 Tbsp

Tomato Paste

1 tsp

Dried Parsley

1 tsp

Dried Oregano

1/2 tsp

Dried Mint

1/2 tsp

Sea Salt

2 cups

Water

or as much as needed

Instructions

Preheat oven to 400 degrees F and prepare a glass, ceramic or stainless steel baking dish.

In a large mixing bowl, add all of the chopped vegetables, olive oil, tomato paste, balsamic vinegar, salt and all dried spices. Mix with hands to combine.

Pour coated vegetables onto baking dish. Add water, enough for the vegetables to sit in, approximately 1 inch. The vegetables shouldn’t be crowding each other and should fit in one even layer (they are ok to touch!).

Roast 45-50 minutes or until a fork easily goes through the potatoes. Check on the vegetables often to make sure there is enough liquid so that they don’t burn.

Serve with your choice of protein like chicken, fish or steak. You can top with feta cheese, too!

Store in an airtight container in the fridge for up to 3 days.