Rustic Ratatouille with Broccoli, Cauliflower, and Arugula
Prep time
Cook time
Total time
You can serve this delicious ratatouille over your grain of choice, over pasta, in lasagna, or as a filling for favorite recipes, like dairy-free omelets.
Recipe type: Entree
Cuisine: French
Serves: 6 to 8 servings
  • 1 tablespoon olive oil
  • 2 medium bell peppers (any color), cut into 1-inch pieces
  • 1½ medium red onions, chopped
  • 1 medium eggplant, optionally peeled, and cut into 1-inch pieces
  • 1 medium zucchini, cut into 1-inch pieces
  • 3 cups small cauliflower florets
  • 2 cups small broccoli florets
  • 3 garlic cloves, minced
  • 2 teaspoons chopped fresh thyme plus additional sprigs for garnish
  • 1 teaspoon salt, or to taste
  • ½ teaspoon crushed red pepper flakes
  • 1 (28-ounce) can whole peeled tomatoes, juice reserved and tomatoes quartered
  • 6 tablespoons lemon juice (about 1½ to 2 lemons)
  • 1 cup baby arugula
  • 5 cups cooked whole wheat pearl couscous, for serving (optional)
  1. Heat the oil in a large enamel-coated Dutch oven over medium-high heat. Add the bell peppers and onion and sauté for 7 minutes, or until tender, stirring occasionally.
  2. Add the eggplant, zucchini, cauliflower, and broccoli and cook for 10 minutes, or until starting to brown, stirring occasionally.
  3. Add the garlic, thyme, salt, and crushed red pepper and sauté for 30 seconds. Add the tomatoes with their juice and lemon juice. Heat the mixture to a simmer. Reduce the heat to medium-low, cover, and cook for 30 minutes, or until the vegetables are very tender.
  4. Stir the arugula into the ratatouille, and remove the pot from the heat.
  5. Serve over couscous, if desired. Reserve the leftovers for making ratatouille omelets. The ratatouille will keep in an airtight container in the refrigerator for up to 2 days.
No Fresh Thyme? In a pinch, you can sub ¾ teaspoon dried thyme for the fresh thyme.
Recipe by Go Dairy Free at