Ratatouille Taco Towers Recipe

Name: Ratatouille Taco Towers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 medium red onion, finely chopped; 1 medium red bell pepper, finely chopped; 1 medium yellow bell pepper, finely chopped; 1 small zucchini, finely chopped; 1/2 small eggplant, finely chopped; 2 medium tomatoes, finely chopped; 4 garlic cloves, minced; 2 tablespoons minced fresh basil; 2 teaspoons minced fresh thyme; Salt and freshly ground black pepper; Basil Pesto; Four 6-inch flour tortillas

Servings: persons

1 tablespoon olive oil
1 medium red onion, finely chopped
1 medium red bell pepper, finely chopped
1 medium yellow bell pepper, finely chopped
1 small zucchini, finely chopped
1/2 small eggplant, finely chopped
2 medium tomatoes, finely chopped
4 garlic cloves, minced
2 tablespoons minced fresh basil
2 teaspoons minced fresh thyme
Salt and freshly ground black pepper
Basil Pesto
Four 6-inch flour tortillas

1
Preheat the oven to 400.
2
Heat the olive oil in a large nonstick skillet.
3
Add the onion and cook over moderate heat, stirring, until translucent, about 3 minutes.
4
Add the red and yellow bell peppers and cook until just tender, about 3 minutes.
5
Add the zucchini and eggplant and cook until just tender, about 4 minutes.
6
Add the tomatoes, garlic, basil and thyme, season with salt and black pepper and toss to combine.
7
Spread the mixture in a medium baking dish and roast for about 10 minutes, or until softened and beginning to brown.
8
Transfer to a plate to cool.
9
Lower the oven temperature to 375.
10
Lay the tortillas out on a work surface.
11
Spread half of the ratatouille on the tortillas, leaving a 1/2 -inch border around the edges.
12
Roll up the tortillas and secure each one with a toothpick.
13
Set them, seam sides down, on a baking sheet and bake for about 10 minutes, or until crisp, lightly golden and heated through.
14
Slice off the ends of each roll and remove the toothpicks.
15
Cut each roll in half diagonally and set 2 halves upright on each of 4 plates.
16
Spoon the remaining ratatouille around the taco towers, garnish with a spoonful of pesto and serve.

218

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 medium red onion, finely chopped, 1 medium red bell pepper, finely chopped, 1 medium yellow bell pepper, finely chopped, and more.

Yes, Ratatouille Taco Towers falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ratatouille Taco Towers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions