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Ratatouille on a white plate and red and white napkin

Summertime Ratatouille- GF/V

A healthy, gluten free, vegan, summertime dinner recipe! Ratatouille is loaded with fresh vegetables and flavor.
Course dinner
Cuisine American
Keyword ratatoouille, summer
Prep Time 15 minutes
Cook Time 20 minutes
0 minutes
Total Time 35 minutes
Servings 3 large
Calories 224kcal


  • Large sooup pot


  • 1 spaghetti squash
  • 1 bell pepper diced
  • 3 cloves garlic minced
  • ½ sweet onion chopped
  • 5 stalks celery chopped
  • 3 small carrots peeled and diced
  • 5 mushrooms sliced
  • 1 zucchini sliced
  • 1 tablespoon oil for frying
  • 1 tablespoon Italian seasoning
  • 1 jar tomato sauce 700mL


  • Heat a large pot of water and bring to a boil
  • Slice your spaghetti squash, spoon out the seeds and place into the water.
  • Cook for 20-30 minutes until tender when pierced with a fork.
  • Remove from heat and let cook slightly.
  • Meanwhile...
  • Prep your veggies: peel, slice or dice them all.
  • Heat the oil in a pan just over medium heat (about 6)
  • Add in the onion and garlic. Cook for three minutes and add in the Italian seasoning.
  • Cook for a couple more minutes until onion is clean and smells fragrant.
  • Add in the remaining veggies, stir and cover.
  • Cook eight minutes until veggies are semi tender.
  • Add in the tomato sauce, bring to a boil and simmer for 5 minutes.
  • While the veggies are simmering, shred the squash with a fork to make “spaghetti”.
  • To serve, place the veggie mixture on top of the shredded squash


Makes three super large servings or four small.


Calories: 224kcal | Carbohydrates: 40g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Sodium: 118mg | Potassium: 1019mg | Fiber: 10g | Sugar: 19g | Vitamin A: 12010IU | Vitamin C: 77mg | Calcium: 148mg | Iron: 2.5mg