Ratatouille Nachos

Hello, strangers! Sorry it’s been so long since I’ve posted a recipe, but late spring got away from me with school ending and all the activities that go along with such a busy time of year. Fast forward to summer and I’ve literally been on the road more than I’ve been home, touring colleges with my oldest child and vacationing with family and friends. In no way am I complaining; merely justifying my absence, lol! I know some of you have missed me (or so you say!) so when I was preparing earlier today to host my family for Sunday Supper tonight, I realized I’ve got the perfect recipe to share – Ratatouille Nachos! If your garden is overflowing with squash and tomatoes (as many are this time of year), then you’ve gotta give this dish a try; it’s a tasty (and healthy) twist on everyone’s favorite snack and it will help you use up those extra veggies you’ve got hanging around! Enjoy!!

Ingredients:

  • 2 tbsp olive oil, plus extra
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 tsp herbes de Provence
  • pinch each of salt and pepper
  • 1 medium eggplant, cubed
  • 1 medium zucchini, cubed
  • 1 medium yellow squash, cubed
  • 1 medium tomato, chopped
  • 1 cup no or low salt tomato sauce
  • 4 tbsp fresh basil, torn and divided
  • 4 whole wheat pita
  • 1 cup feta cheese, crumbled

Directions:

  1. In a large skillet, heat 2 tbsp olive oil. Add onion and cook over low – medium heat until softened (about 5 minutes). Add garlic, herbes de Provence, salt and pepper to taste and stir. Let cook 1 – 2 more minutes.
  2. Next, fold in the eggplant, zucchini and squash. Cook for 5 – 8 minutes allowing veggies to begin to soften, stirring occasionally.IMG_3222
  3. Add the chopped tomato and stir in the tomato sauce along with half the torn basil. Bring mixture to a simmer, reduce heat and let cook 10 minutes until veggies are tender and sauce thickens.
  4. Meanwhile, slice the pita horizontally into rounds. Brush each side with olive oil and cut into eighths. Arrange pita triangles on a cookie sheet and bake for 8 – 10 minutes at 400 degrees until crisp, turning halfway through.IMG_3224
  5. Spread chips on a platter, top with desired amount of ratatouille, remaining torn basil and crumbled feta cheese. Serve immediately.

Comments:

This recipe makes a good amount of ratatouille, so if you find you have left over, save it as a side dish for another meal! Ratatouille is also fantastic served atop your favorite pasta and can be added to marinara and thinned to make a summer vegetable sauce.

*Adapted from Eating Well magazine

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