... Simple, Delicious And Tasty Pisto (Spanish Ratatouille) | Dance of Stoves

Simple, Delicious And Tasty Pisto (Spanish Ratatouille)

Ratatouille is a simple, delicious and very tasty Spanish recipe. It is healthy and nutritious and is prepared with just nine ingredients.

Photo of a plate of ratatouille
How rich is the pisto! I love it, especially since it's packed with delicious veggies packed with nutrients and vitamins. It is a very inexpensive recipe that costs nothing to prepare.

Also Read: Delicious And Very Creamy Ajoblanco (7 Ingredients)

If you usually eat the ratatouille with egg, I recommend trying this recipe because it has nothing to envy. This version is lighter, healthier and also completely vegan!

Also Read: Healthy And Light Vegan Rice With Chorizo

In addition, you can customise the dish as you want, and you can add or remove the vegetables you prefer. It is an excellent resource to take advantage of those vegetables that remain at the bottom of the refrigerator or accompany the other dishes' leftovers.

Also Read: Healthy And Rich Vegan Apple Custard

Pisto, a straightforward dish but with a spectacular flavour. It is very healthy, low in fat and only requires nine ingredients. Take advantage!

Also Read: Simple, Light And Very Tasty Spinach with Chickpeas

How to make ratatouille - Step by step
Pictures of how to make pisto step by step

  • I steam the potato and zucchini for about 15 minutes (photo 1), but you can cook or fry them separately if you want.
  • In a frying pan, add the oil (photo 2) and add the rest of the vegetables (photo 3).
  • Cook over medium-high heat for about 5-10 minutes (photo 4), stirring occasionally.
  • Add the potato, zucchini, salt and tomato sauce (photo 5). Cook over medium heat for about 10 minutes (photo 6).

Advice

  • You can use your favourite vegetables and add others like leek, carrot or eggplant, or eliminate the ones you don't like.
  • Use the type of oil you prefer. Add more oil or a little water if necessary.
  • If you want to reduce the amount of sodium, add less salt.
  • You can also use fresh or canned natural tomato instead of tomato sauce, although you will have to cook the ratatouille for a longer time for the tomato to cook well.

Close up photo of a plate of ratatouille
How long does the pisto hold?

Ratatouille can be served immediately after cooking, although it is also delicious the next day because the flavours settle a bit.

Also Read: Delicious Cold Gazpacho (Less Than 10 Minutes)

You can drink it hot or cold, and remember to store the leftovers in an airtight container in the fridge for about 3-5 days.

Can I freeze the ratatouille?

Yes, you can freeze it. Once it's cool, transfer it to an airtight container and put it in the freezer. You can freeze it all at once or divide it into individual servings to make it easier to defrost.

Also Read: Healthy And Delicious Vegan Potato Omelette

If you add potato, I do not recommend that you freeze it because this ingredient does not freeze well. Another option is to add the potato once it is thawed or eat it before freezing.

Also Read: Healthy Vegan Fabada In 20 Minutes

To defrost, leave it in the fridge overnight and reheat it in a skillet over medium-high heat with a bit of oil. It will keep in the freezer for about three months.

What to eat with ratatouille

Being a dish made exclusively with vegetables, I recommend that you accompany it with vegan protein. It will give a delicious flavour to dishes such as vegan tofu or seitan scramble, although you can also eat it with whole wheat pasta, rice or legumes.

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Photo of a container with ratatouille
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Pisto

Square photo of a plate of ratatouille
Ratatouille is a simple, delicious and very tasty Spanish recipe. It is healthy and nutritious and is prepared with just nine ingredients.

  • Author: Dance of Stoves
  • Preparation: 10 mins
  • Cook: 35 mins
  • Total: 45 minutes
  • Servings: 2–4 (1x), 4–8 (2x), 6–12 (3x)
  • Category: Side Dish, Main Dish
  • Cuisine: Spanish 
  • Diet: Vegan

Ingredients SCALE (1x)

  • One potato, peeled and chopped
  • One zucchini, chopped
  • 2–4 tablespoons extra virgin olive oil
  • Four garlic cloves, chopped
  • One onion, chopped
  • One green bell pepper, chopped
  • 1/2 red bell pepper, chopped
  • 1/2 teaspoon salt
  • 250 ml of tomato sauce (1 cup)

Ingredients SCALE (2x)

  • Two potatoes, peeled and chopped
  • Two zucchini, chopped
  • 4–8 tablespoons extra virgin olive oil
  • Eight garlic cloves, chopped
  • Two onion, chopped
  • Two green bell peppers, chopped
  • One red bell pepper, chopped
  • One teaspoon salt
  • 500 ml tomato sauce (2 cups)

Ingredients SCALE (3x)

  • Three potatoes, peeled and chopped
  • Three zucchini, chopped
  • 6–12 tablespoons extra virgin olive oil
  • 12 garlic cloves, chopped
  • Three onion, chopped
  • Three green bell peppers, chopped
  • 1 1/2 red bell pepper, chopped
  • 1 1/2 teaspoon salt
  • 750 ml tomato sauce (3 cups)

Instructions

  1. I steam the potato and zucchini for about 15 minutes, but you can cook or fry them separately if you want.
  2. In a frying pan, add the oil and add the rest of the vegetables (garlic, onion, green pepper and red pepper).
  3. Cook over medium-high heat for about 5-10 minutes, stirring occasionally.
  4. Add the potato, zucchini, salt and tomato sauce. Cook over medium heat for about 10 minutes, stirring occasionally, or until the vegetables are done.
  5. Serve with vegan tofu, seitan scramble, or whole-grain pasta, rice, or legumes.
  6. Store in an airtight container in the fridge for about 3-5 days or in the freezer for up to 3 months.

Notes

  • You can use your favourite vegetables and add others such as leek, carrot or eggplant, or limit the ones you don't like.
  • Use the type of oil you prefer. Add more oil or a little water if necessary.
  • If you want to reduce the amount of sodium, add less salt.
  • You can also use fresh or canned natural tomato instead of tomato sauce, although you will have to cook the ratatouille for a longer time for the tomato to cook well.

Nutrition

  • Serving Size: 1/4 of the recipe 
  • Calories: 139 
  • Sugar: 6.4 g 
  • Sodium: 644 mg 
  • Fat: 7.3 g 
  • Saturated fat: 1.1 g 
  • Carbohydrates: 18 g 
  • Fiber: 3.6 g 
  • Protein: 3.1 g
  • Keywords: ratatouille, ratatouille recipe, how to make ratatouille

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