Recipe For Raw Ratatouille

Last week an old friend invited me and my family to dinner.   I made a raw berry cheesecake to bring and told her that I’d be happy with any kind of salad for the main course.   She insisted on making me some kind of gourmet raw food dish.  Since my friend works full time, I knew she wouldn’t have much time to prepare a dish.    Plus, although she’s been vegetarian for years she has no raw food preparation experience.   For that reason I needed to find an easy recipe that would still make her feel like she had prepared something really good.

I went to my raw food recipe book and found this old favorite.   Note that the picture is just of the raw ingredients before the sauce is mixed in.    Share and enjoy!

Raw Ratatouille Recipe

Tools: Blender, Dehydrator or glass jar and sun



  • ½ red pepper (sliced thin with mandolin or by  hand)
  • 1 medium zucchini (spiralized into ribbons)

    raw ratatouille
    raw ratatouille ingredients
  • ¾ C spinach (chopped small)
  • 1 Tbl olive oil
  • pinch of salt


  • ½ C sun-dried tomatoes (soaked)
  • 1 clove garlic
  • 2 tsp olive oil
  • 1 tsp lemon juice
  • 2 small tomatoes
  • 1 Tbl fresh basil (chiffonad)
  • 1 tsp fresh time (chopped)
  • 1 Tbl fresh parsley (chopped)
  • 1 ½ tsp salt


Vegetables: Combine the vegetables in a large mixing bowl and sprinkle with olive oil and a pinch of salt. Massage the vegetables gently. For softer vegetables put vegetables on a teflex sheet and allow to soften in the dehydrator for 1 – 2 hours, or put them in a large glass jar in the sun for 6 – 8 hours.

Sauce: Combine all ingredients for the sauce and blend until smooth and creamy. Add a little water if necessary to get the blender to run. After you have made the sauce, pour over the vegetables and mix well. Serve and enjoy!

Makes about 2 cups



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