A tower or lovely colors and flavors, this mini ratatouille is a fun twist on a French classic with roasted eggplant, zucchini, tomato, red bell pepper and goat cheese served with a Spanish Salsa Verde.

This mini Ratatouille is my favorite vegetarian dish, plus it’s so healthy and easy to make. This version is a mini one, a tower of all the classical ingredients topped with a Spanish salsa verde. There are so many versions of ratatouille out there, some with capers and a touch of vinegar (caponata) or spiced up a bit with espelette pepper in the Basque region, etc. Most of the time aromatised with thyme, marjoram, laurel and other Mediterranean aromatic herbs. Some other times they add goat cheese or olives to the ratatouille. A pretty polyvalent dish!

This ancient 18 century French dish is usually served as a side dish to meat or fish. Usually made in a casserole, this version is reversed, the ratatouille is the heart of the meal here. An elegant individual version resulting into a beautiful tower of colors and flavors. If you prefer making a full casserole ratatouille, check my recipe here, it’s another easy, tasty recipe made with some extra olives.

The ratatouille layers

Mini ratatouille

The way I’ve disposed the layers is important here, you want the tomato to be high enough in the tower to lose most of its juice on the underneath layers, which will absorb it. Also, the goat cheese should be on top of the tomato layer to make it melt through the tomato and not on the sides of the ratatouille. To make it hold better, I’ve inserted a toothpick to prevent the tower from collapsing. For the tomato choice, choose a firm interior, not too liquid, and a large type.

Olive oil the star

All the ingredients will cook to perfection at the same time, same temperature, so no worries here. Like in any types of ratatouille, the secret ingredient is: the olive oil. Before making the mini ratatouilles, make sure you give a light coat of olive oil and salt to every layer, plus a final drizzle on top before cooking. Every layers are about 1 cm thick, and finally you’ll start building the tower in this order; an eggplant, zucchini (3x), side of bell pepper, eggplant, tomato, goat cheese, eggplant, etc.

Spanish Salsa verde

Mini ratatouille

To finish the dish with a nice punch, and to give the dish some traditional garlic flavor too, I’ve added a Spanish salsa verde. Mashed in the mortar garlic, flat leave parsley, salt and olive oil until homogenous. So simple and yet it gives the dish a whole new dimension. This recipe is such an easy, healthy and pretty one to make, perfect for meatless Mondays.

So let’s make those mini ratatouilles!

Mini Ratatouille

5 from 1 vote
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Calories 411
A tower or lovely colors and flavors, this mini ratatouille is a fun twist on a French classic with roasted eggplant, zucchini, tomato, red bell pepper and goat cheese served with a Spanish Salsa Verde.

Ingredients

  • 2 eggplant
  • 1 zucchini
  • 1 big tomato
  • 100 g goat cheese
  • 1 red bell pepper
  • 2 tbsp olive oil
  • salt

Salsa Verde

  • 100 ml olive oil
  • 1 garlic clove
  • 1 hand flat leave parsley
  • salt and pepper

Instructions 

  • Cut in 6-8mm thick, slices of the eggplant, zucchini, tomato, goat cheese and drizzle some olive oil and salt on and mix.
  • Cut the red bell pepper lengthwise to make 4 rectangles and drizzle with olive oil and salt.
  • On a greased or covered baking sheet, make the towers by stacking the eggplant, then 3 zucchinis, pepper, eggplant, tomato, goat cheese and finish with the eggplant.
  • Add a toothpick through the ratatouille tower.
  • Drizzle a bit more olive oil and salt.
  • Cook at 180°C (350F) for 30 minutes.
  • During that time, in a blender or mortar, mix all the salsa verde ingredients and blend.
  • Serve the mini ratatouilles without the toothpick, add a cherry tomato or a nice olive on top and top it with the salsa verde.

Notes

Can be served alone or on a rice, couscous or quinoa bed.
Author: thefoodolic
Calories: 411kcal
Course: Plato principal
Cuisine: Francesa
Keyword: eggplant, French, goat cheese, ratatouille, zucchini

Nutrition

Calories: 411kcal | Carbohydrates: 18g | Protein: 8g | Fat: 36g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Cholesterol: 12mg | Sodium: 105mg | Potassium: 803mg | Fiber: 8g | Sugar: 12g | Vitamin A: 1681IU | Vitamin C: 58mg | Calcium: 72mg | Iron: 2mg
Nutrition Facts
Mini Ratatouille
Amount per Serving
Calories
411
% Daily Value*
Fat
 
36
g
55
%
Saturated Fat
 
8
g
50
%
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
23
g
Cholesterol
 
12
mg
4
%
Sodium
 
105
mg
5
%
Potassium
 
803
mg
23
%
Carbohydrates
 
18
g
6
%
Fiber
 
8
g
33
%
Sugar
 
12
g
13
%
Protein
 
8
g
16
%
Vitamin A
 
1681
IU
34
%
Vitamin C
 
58
mg
70
%
Calcium
 
72
mg
7
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Mini ratatouille

8 Comments

    • Thanks! oh and by the way, I’ve finally have done the Brezeln mit Obatzda, took a while to make perfect but I think I’ve nailed it finally;)

      • You did? Impressive! I just checked out the pictures, and it looks incredibly delicious! 🙂 Too much time has elapsed since I last checked your blog 🙈 i am really glad to see how great it developed 🙂 🙂

  1. Pingback: 7 ideas para un brunch saludable — El blog de El Outlet de la mesa

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