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Roasted Ratatouille

Roasted Ratatouille

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.

servings: 3 | calories: 167 | cooking time: 15 min | weight: 70 gr / oz
Category: dairy-free, dehydrated, dinners, gluten-free, lightweight, one-pot, paleo-friendly, vegan, vegetarian

nutrition info:

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

you'll need:

1 medium eggplant, roughly chopped
2 small zucchini, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 tablespoon olive oil
1 red onion, finely chopped
2 garlic cloves, minced
1 can diced tomatoes
1 tablespoon Herbes de Provence
Salt
Pepper

at home:

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.

roasted ratatouille step1, vegan backpacking meals

Heat the olive oil in a saucepan. Gently fry the onion and garlic , for about 3 minutes, stirring regularly.

roasted ratatouille step2

Transfer roasted vegetables to the saucepan. Stir in diced tomatoes and Herbes de Provence. Season to taste.

roasted ratatouille step3

Turn heat to low, put a lid on, and leave to simmer for a further 10 minutes.

Roasted Ratatouille, dehydrated backpacking meals

Remove from the heat and cool thoroughly.

Spread the Roasted Ratatouille mixture on dehydrator trays covered with non-stick sheets or parchment paper.

roasted ratatouille step5, dehydrated backpacking meals, good trail food, vegan backpacking food

Dehydrate at 63 °C (145 °F) for 10-12 hours until completely dried and brittle.

roasted ratatouille step6

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.

 

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