Easy Ratatouille in the Ninja Foodi
This delicious and easy Ratatouille is a perfect side dish bursting with flavor and super healthy!
- 1 Eggplant
- 1 zucchini
- 1 squash yellow
- 4 tomatoes
- 1 onion
- 1/2 Tbsp olive oil in a spritzer bottle
- 2 bulbs Roasted Garlic instructions for roasting in recipe notes
- 4 sprigs Thyme or 1/2 tsp of dried Thyme leaves (not powder)
- 2 sprigs oregano or 1/4-1/2 dried oregano
- 1/2 tsp basil dried leaves
- 2.25 oz black olives sliced with juice
- 1 tsp Minor's Vegetable Base
- pinch crushed red pepper flakes optional
Cut up all your vegetables into 1 1/2 - 2" chunks and place them in the basket of the Ninja Foodi. Place in the inner pot and season with 1 tsp salt and 1/2 tsp black pepper. Spritz with olive oil and toss the vegetables around to coat with oil and seasonings.
Using the TenderCrisp lid, set the broil function to 15 minutes. When the time is up, toss the vegetables around, moving the ones on the bottom up to the top for browning and spritz a few more times with olive oil. Broil another 15 minutes.
Dump the basket of vegetables into the inner pot and add the roasted garlic, 1 tsp of Minors vegetable base or equivalent, fresh herbs, 1/2 tsp dried basil leaves, 2.25 ounce can of black olives with juice and crushed red pepper flakes if using.
Stir and put pressure lid on. Set pressure to LOW for 3 minutes. Turn the valve to seal and hit start. When the time is complete, do an immediate release.
Best served room temp or cold. Enjoy!
To Roast Garlic: Cut the tops off of the bulbs of garlic and drizzle with Olive Oil. Wrap in a foil packet. Place on the rack in the low position or in the basket of the Ninja Foodi. Set the Bake/Roast function to 325° F/165°C for 35 minutes. Remove and allow to cool.
Serving: 0.75cup | Calories: 138kcal | Carbohydrates: 27g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Sodium: 600mg | Potassium: 930mg | Fiber: 7g | Sugar: 9g | Vitamin A: 14140IU | Vitamin C: 47.4mg | Calcium: 103mg | Iron: 1.9mg