I have never made Ratatouille and with the husband gone all week I can try more vegetable based Rachael Ray recipes. I really enjoyed this one. It is just bursting with flavors. I made all of my veggies using an indoor grill pan and it worked like a charm. This is another recipe that is good for 1 or 2, because you can adjust how many vegetables you grill based on how many people are eating it. So if you’re a vegetarian or just looking to have a filling inexpensive meal try this one out.

Recipe: Grilled Ratatouille

Grilled Ratatouille

Cookbook: Everyday with Rachael Ray

Total Time: 20 minutes

Notes: I used everything the recipe said to, it didn’t specify a color of bell pepper, I bought green because they are cheapest, but I wish I had red for color. If I were serving this at a dinner party, I’d use red bell peppers just to add color! The one thing I wasn’t crazy about was the skin on the eggplant; it was a little too tough for my taste!

As you’ll notice, I pretty much took this recipe and ran, ran real far with it. I forgot ricotta cheese…oh-no! Well have no fear, the changes I made with this are probably better for you then the ricotta anyway! Also, as I previously stated, I didn’t use wheat pasta, we tried it, we’re not fans, maybe I’ll try it again, but not tonight! Rachael Ray may not always cook the healthiest food, and I”m not knocking on her, cause I love all the pasta and the cheese I can get! If you’ve seen me you know, I love my carbs, everything that’s bad for you, so this recipe is perfect for sneaking in some unknown veggies! Wait and see you’re going to love it!

Recipe: Harvest Vegetable Pasta

Ready to eat!

Cookbook: YUM-O!

Total Time: 25 minutes

Difficulty: easy

Husband Says: “It was good, I’d like tomatoes over the bell peppers, a better mix. I would’ve liked it better with squash, but it was good.”

Notes:Well not only did I not have ricotta cheese, but the store was all out of squash, I’m sure that’s going out of season. So this is what I came up with. I roasted the onion, zucchini, and red pepper in the oven. In the food processor, I mixed dried basil, a garlic clove, parsley, and…BABY SPINACH, with some olive oil. I love love love pesto! This was a perfect Spinach pesto, that’s the secret veggie, the spinach! It’s a perfect way to get your kids to eat it and they won’t even know it. I added in some Parmesan cheese at the end and mixed all the pasta, pesto, and veggies together, it was amazing! I hope you enjoy this recipe as much as we did.

IngredientsVeggies

Pesto Makings

secret veggies

finished pesto