Recipe description
June 26, 2026
Ratatouille with Dutch vegetables
Colorful ratatouille with Dutch vegetables supports fiber and digestion.
88%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from a variety of vegetables.
- Includes colorful plant foods that support dietary diversity.
- Balanced with olive oil for healthy fats and slow-digesting carbohydrates.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
eggplant
1
cup
zucchini
1
piece
capsicum, red
1
piece
capsicum, yellow
1
piece
onion
1
piece
garlic
2
clove
olive oil
2
tablespoon
herbs de Provence
1
teaspoon
salt
1
teaspoon
pepper
1
teaspoon
Instructions
1
Chop the eggplant, zucchini, bell peppers, and onion into bite-sized pieces.
2
Mince the garlic and set it aside.
3
In a large skillet, heat olive oil over medium heat.
4
Add onion and garlic to the skillet, sauté until the onion is translucent.
5
Add the chopped vegetables to the skillet and stir well.
6
Season with herbs de Provence, salt, and pepper.
7
Cover the skillet and let the mixture cook for about 20 minutes, stirring occasionally, until the vegetables are tender.
8
Serve hot as a main dish or alongside a grain of choice.
More Recipes For Your Gut
Nutrition
260 kcal
Calories
5 g
Protein
28 g
Carbohydrates
7 g
Fiber
8 g
Sugar
12 g
Fat
2 g
Saturated fat
0.8 g
Salt
FAQ
Is this ratatouille suitable for vegetarians and vegans?
Yes. It’s a plant-based dish; just avoid adding cheese or other animal products.
Is it gluten-free?
Yes. The recipe uses vegetables and olive oil, with no gluten-containing ingredients.
Which vegetables are used or can be used?
The recipe highlights a rainbow of seasonal vegetables, such as tomatoes, onions, peppers, zucchini, and eggplant, plus herbs; swap in what’s fresh at your market.
How long does it take to cook?
About 30–40 minutes, depending on chop size and heat.
How should I store leftovers?
Cool and refrigerate in an airtight container for 3–4 days; you can also freeze for 2–3 months.
Can I reduce the oil or make it lighter?
Yes. Use less oil, or sauté the vegetables in batches or roast them and then combine with the sauce.
What should I serve it with?
It works as a main or as a side; pair with whole grains (rice, quinoa) or crusty bread, or serve alongside fish or chicken.
Can I freeze or meal-prep?
Yes. It freezes well; cool completely and freeze; reheat gently.
Are there common allergens or substitutions?
It’s naturally gluten-free and dairy-free; if using cheese or butter, substitute with vegan options. If you’re sensitive to nightshades, skip peppers or eggplant or substitute with other veg like mushrooms.
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