Portobello Ratatouille
This modified version of the classic French dish, ratatouille, swaps out the eggplant for portobello mushrooms and adds chickpeas for protein and texture.
Yield: 0 About 6 servings
Ingredients
- 2 Tbsp. olive oil
- 1 large onion sliced
- 4 garlic cloves
- 1 red bell pepper sliced
- 1 yellow or orange pepper sliced
- 2 zucchini sliced
- 2 large Portobello mushrooms cut into 1” pieces
- 1 can 15.5 oz. chickpeas, drained and rinsed
- 3 plum tomatoes diced into large pieces
- 2 Tbsp. thyme
- ½ cup basil roughly chopped
- Salt and pepper
- 1 Tbsp. balsamic vinegar
Instructions
- Heat a large Dutch oven or heavy pot over medium heat and add olive oil. Wait about 1 minute and add onion. Cook, stirring occasionally, until translucent—about 5 minutes. Stir in garlic and cook for another 5 minutes.
- Add peppers and cook for an additional 5 minutes.
- Add zucchini, mushrooms, chickpeas, tomatoes, thyme and basil. Cook until the mixture starts to simmer. Reduce heat to low, partially cover pot and cook for 15 minutes.
- Stir in balsamic vinegar and add salt and pepper to taste.
Notes
This recipe is gluten-free.