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.