Portobello Ratatouille Salad is a little smoky, spicy and very filling. I love all the roasted vegetables in this dish. You can use any leafy green you like as the base of this dish. I like spinach but arugula would also work very well.
Salads are great because you can interchange ingredients to what you have or what you are in the mood for. Different cheeses, beans, or vegetables will work in this salad.
I like the intense flavors of fresh herbs and tend to always use them but if you don’t have fresh, dry herbs are also delicious.
Cookbook Library
I found this recipe in my Taste of Home Healthy Cooking 2014 Annual Recipes Cookbook.
Nutrition Highlights
Everyone has their own nutritional deficiencies and goals they are trying to manage on a daily basis. Our household is trying to accomplish anti-inflammatory, high protein and high fiber. It’s not easy and every meal does not always meet the mark.
We try to focus on making sure we incorporate a variety of fresh fruits, vegetables, berries, fatty fish, healthy oils, lean protein, legumes, fermented foods, nuts, warm spices, and whole grains through the week. We really try to limit or not eat fried foods, processed cheeses, processed meats, packaged snacks, sugary drinks, and baked sweets.
- Onions can help raise HDL Cholesterol, lower blood pressure, relieve congestion, and reduce inflammation. They are a rich source of prebiotics and fiber that aid in digestion. Onions have a lot of vitamins: C, B6, potassium, manganese, iron, folate and calcium.
- Garlic can help reduce the risk of stomach and colon cancers. It is anti-inflammatory, rich in vitamin C, B6, manganese.
- Red Peppers are known to help prevent cataracts and reduce the risk of heart disease. They are rich with vitamin C and beta carotene. The redder the pepper the more beta carotene.
- Eggplant has protein, fiber, folate, vitamins A, C, K, and minerals such as calcium, iron, magnesium, phosphorus, and potassium.
- Zucchini is packed with antioxidants, including lutein and zeaxanthin. They also have folate, potassium and vitamin A.
- Tomatoes are great for antioxidant (lycopene, lutein, zeaxanthin), vitamin C, K, potassium and folate. They are also an anti-inflammatory food.
- Portobello Mushrooms contain polysaccharides that act as a food for beneficial gut bacteria. They have B vitamins, phosphorus, selenium, copper and potassium.
- Spinach is great for Vitamin A, C, K, iron, folate, potassium, protein, fiber, antioxidant (lutein). These vitamins, minerals, and antioxidant’s lower blood pressure (potassium),
Stove Top
Recipe serves: 4
Serving size:
- 1/4 of ratatouille
- 1 portobello mushroom
- 1.5 ounces of spinach
Total time: 1 hour
Equipment to make your life easier
Let's grocery shop!
I am assuming you have salt and pepper and do not add it into the recipe total cost.
Pantry & Spices
-
olive oil
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red wine vinegar
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tomato paste
-
chipotle in adobo
Grocery
-
1 onion
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1 bulb of garlic
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1 red pepper
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1 zucchini
-
1 eggplant
-
fresh thyme or dried
-
2 medium tomatoes
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4 portobello mushrooms
-
baby spinach 12 oz
-
parmesan cheese
Let's prep!
| 1 onion, rough chopped |
| 1 eggplant, cubed 1 inch |
| 2 zucchini, cubed 1 inch |
| 1 red pepper, rough chopped |
| 4 garlic cloves, chopped |
| 1 tablespoon olive oil |
| 3 tablespoons tomato paste |
| 1 tablespoon chipotle in adobo, minced |
| 2 teaspoons red wine vinegar |
| 1 teaspoon fresh thyme or 1/4 teaspoon dried |
| 1/2 teaspoon salt |
| 1/2 teaspoon pepper |
| 2 medium tomatoes, rough chopped |
| 4 portobello mushrooms |
| 1 package 6oz fresh baby spinach |
| 4 teaspoons parmesan cheese |
- Gather all of your ingredients and measuring tools
- Roughly chop onion and set aside in prep bowl
- Chop garlic cloves and set aside in a prep bowl
- In a large bowl
- 1 eggplant, 1 inch cubes
- 2 zucchini, 1 inch cubes
- 1 red pepper, roughly chopped
- Mince 1 tablespoon chipotle and adobo, set aside.
- Roughly chop tomatoes leave on cutting board
- Clean mushrooms by removing stems, gills, and dirt
Food Storage Solutions
Freeze the leftover tomato paste in 1 teaspoon portions in an ice cube tray for a later use.
Freeze the leftover chipotle and adobo in 1 teaspoon portions in an ice cube tray for a later use.
Once the cubes are frozen transfer them to a freezer bag for different recipes. For more information read our post on how ice cube trays are great for storing foods
Let's cook!
- Preheat oven to 400 F
- Complete the prep from the prep tab above.
- In a 12″ skillet add 1 tablespoon oil, sauté onion until tender.
- Add the chopped garlic for 1 minute.
- Stir in:
- eggplant
- zucchini
- red pepper
- tomato paste
- chipotle and adobo
- red wine vinegar
- thyme
- salt and pepper
- Cook for 2 minutes, transfer mixture to a sheet pan and bake for 10 minutes.
- Add mushrooms to a sheet pan and drizzle olive oil to cover, salt and pepper to taste.
- Once ratatouille completes the 10 minute baking time, remove it from the oven and stir in tomatoes.
- Place ratatouille back in the oven along with the sheet pan with mushrooms, bake for 20 minutes, stirring ratatouille and turning mushrooms once.
- Place spinach on plates, center a mushroom, scoop ratatouille into the mushroom and top with parmesan cheese. Enjoy!
Leftovers??
If you have leftover ratatouille boil some noodles or make some rice for another meal. We often have leftover ratatouille and prefer to put it over noodles for a great lunch.
