Ratatouille is a classic French stew made with seasonal mix of vegetables and aromatic herbs. It can be served as a complete vegetarian meal or as a side dish to complement meat or fish. Using the roasted veggs instead of stewed adds much more flavor to this quick, easy and delicious backpacking meal.
calories: 167, protein: 5 g, carbs: 27.5 g, fat: 5.4 g, sugars: 16.7 g, dietary fiber: 9.9 g, sodium: 78 mg
Heat the oven to 200C/400F. Line rimmed baking sheet with parchment paper.
Place the eggplant, zucchini and peppers on prepared baking sheet. Roast for about 30 minutes until tender.
Heat the olive oil in a saucepan. Gently fry the onion and garlic , for about 3 minutes, stirring regularly.
Transfer roasted vegetables to the saucepan. Stir in diced tomatoes and Herbes de Provence. Season to taste.
Turn heat to low, put a lid on, and leave to simmer for a further 10 minutes.
Remove from the heat and cool thoroughly.
Spread the Roasted Ratatouille mixture on dehydrator trays covered with non-stick sheets or parchment paper.
Dehydrate at 63 °C (145 °F) for 10-12 hours until completely dried and brittle.
Divide the Roasted Ratatouille mixture into 3 equal portions and pack them into separate zip lock bags.
on the trail:
(To rehydrate one portion)
Pour dried Roasted Ratatouille mixture into a pot and add 1 cup water.
Bring to a boil and cook, stirring occasionally, for about 10 minutes, until rehydrated.
Freezer bag method:
Bring 1 cup water to a boil.
Carefully pour hot water into the bag with the Roasted Ratatouille mixture; stir well and seal.
Let sit in a cozy for 15-20 minutes. Stir and enjoy.
I read that you do not recommend dehydrating tofu. But we make tofu jerky all the time. We press the tofu blocks between heavy cloths to remove water. Then, slice and marinate in Bragg’s amino acids before dehydrating. Maybe the heavy sodium in Bragg’s helps with preservation. I’ve never had any go bad.
I didn’t recommend to dehydrate tofu only because it quite hard to rehydrate (it takes a lot of time) comparing with store-baught dried tofu
But I like your idea about to press tofu before drying.
I am new to dehydrating, and I was wondering what the shelf life was to these meals once they have been dehydrated?
Hi Chloe! The shelf life of dehydrated products depends on many factors. if food was dried properly and was kept in right conditions it can last years! In order to know more, come to our Food Dehydrating Class!
Can I safely dehydrate and rehydrate tofu and use in my backpack meals?
I’d not recommend to dry tofu. It can have moisture pockets inside resulting in quick spoilage. It also takes a very long time to rehydrate tofu. Better choose freeze dried versions.
Do you have a link for what dehydrator sheets you have? Also, do these recipes, once dehydrated, need to be vacuum sealed? If not, how long will they keep? Thank you!
You can use parchment paper instead of dehydrator sheets.