SMART SALT FREE VEGETABLE RATATOUILLE, VERSION WITH MEAT OR TOTAL VEGGIE
My saves dinner and saves time recipe that cooks itself
The first time I quickly shared on Instagram the preparation of this smart salt free vegetable ratatouille, it aroused a lot of curiosity and here I am sharing its preparation step by step.
Although it is not a scenically visual dish, I assure you that in terms of taste and practicality it’s the best.
You must know that this recipe dates back to about 13/14 years ago 😅 when I lived in a semi-basement (I was feeling inside Fame). At that time I was attending my first musical academy in Milan. We were spending whole days inside the academy. We were fool of dance, singing, acting lessons, rehearsal, and studies. Normally, in the evening neither I nor my roommates had the energy to spend hours in the kitchen but obviously, we didn’t want to give up on the taste of a warm and genuine home-made meal.
So the main word in those cases was: Smart recipe. We needed something that was nutritious to rebalance the energy for the next day and above all that it cooked itself.
I don’t remember where the idea came from and how it finally came to our table but I assure you that from that moment on we have never abandoned it, it has changed our lives …
This Vegetable Ratatouille without salt is:
- versatile (you can vary it with the vegetables you have at home and the result will always be delicious)
- complete (everything we need in one dish)
- fast (ready in 30 minutes)
- once prepared, it cooks itself
- it’s also perfect without meat or combined with a nice fresh low sodium mozzarella or a salt free one.
This recipe is just one of those to save and keep on hand whenever you need a quick and tasty dinner saver. Are you ready to discover the steps?
Below you will find the list of necessary ingredients, the step-by-step procedure but above all the inevitable super summary video. I can’t wait to read your comments in the space provided at the bottom of the page or to hear your feedback. For any doubt or uncertainty, you can always write to me, I will be happy to help you.
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Smart vegetable ratatouille without salt
Course: Main courseCuisine: Italian without saltDifficulty: Easy
My recipe saves dinner and saves time that cooks itself both in the version with meat and total veggie
100gr frozen (or fresh) peas
q.s. EVO oil
q.s. black pepper
- Version with meat
@vallihomemade Full Recipe www.vallihomemade.com #imparacontiktok #ricettafacile #saltfree #senzasale #lowsodium #ricettaveloce #lowsodiumdiet #nosalt #vallihomemade ♬ original sound – Vallì Homemade
Take the onion, remove the peel, cut it in half and finally cut it into thin slices
Now it’s the turn of the zucchini, wash it, cut the ends and then slice it with a mandoline.
Clean the carrot with the potato peeler or by scratching with a knife (my grandmother always used this technique), wash it and then grate it.
Finally, peel the potato, wash it and slice it thinly.
In this case, I am using different types of cuts to obtain different textures but if you prefer you can also use the same way for all of them. To simplify and speed up even more you can put everything in a food processor and mince.
Ps: the thinner or smaller the vegetables are, the less will be the cooking time.
Pour all the cut vegetables into a rectangular and non-stick baking dish. Add the frozen peas and sprinkle with EVO oil. Add pepper, chili, strong paprika to taste and finally mix everything and bake at 180°C degrees (356°F) for 25/30 minutes.
For the total veggie version of the Vegetable Ratatouille, it should be ready after 30 minutes. You can enjoy it like this or at a side to an excellent mozzarella without salt or low in sodium.
VERSION WITH MEAT
While the vegetables are in the oven take the piece of meat and cut it into cubes.
Mince the meat with the help of a food processor.
If you have the mincer you can use it without problems. I advise against using ready-made minced meat for two main reasons: 1. you never know exactly what meat they use 2. In some minced meat, there is not only meat but they also add flour, salt, or others. Taking the whole piece of meat allows us to decide what to eat and reduce the bed stuff we ingest. I use all the cuts of meat, you can use the rump, the entrecote or sirloin, the pulp depending on what you find or have at home.
Halfway through cooking, after about 10/15 minutes, take the vegetables out of the oven, add the minced meat and mix with a ladle.
Add some rosemary and put it back inside the over.
After another 10/15 minutes, the vegetable ratatouille with meat should be ready. Take out and serve it.
I use the word “should” because as you know each oven has its own soul so it could take a few minutes more or a few minutes less. Another factor that could change the timing, as I mentioned earlier, could be the size of the cut of the vegetables. You can also cook on time and eat it at room temperature.
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