Miso Fermented Ratatouille

31st July 2025

• fermentation
• vegan
• ratatouille
• miso
• french-cuisine
• Isabella

Introduction

Delve into the art of fermentation with this exquisite Miso Fermented Ratatouille. This dish blends the earthy, deep flavors of fermented miso with the classic freshness of a French ratatouille, offering a comforting yet intriguing dish perfect for any fermentation-themed tasting menu.

Ingredients

• 2 tablespoons white miso paste
• 1 medium zucchini, sliced
• 1 medium yellow squash, sliced
• 1 small eggplant, cubed
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 can (14 oz) diced tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, mix the miso paste, olive oil, and apple cider vinegar until well combined.
3. Add the zucchini, yellow squash, eggplant, red and yellow bell peppers, onion, and garlic to the bowl. Toss to coat evenly with the miso mixture.
4. Spread the vegetables onto a baking sheet in a single layer.
5. Roast in the preheated oven for about 35-40 minutes, or until the vegetables are tender and lightly caramelized.
6. Transfer the roasted vegetables to a large pot. Add the diced tomatoes, basil, and oregano. Bring to a simmer over medium heat, stirring occasionally.
7. Cook for an additional 10 minutes to allow the flavors to blend.
8. Season with salt and pepper to taste. Serve hot, garnished with fresh basil leaves.

Enjoy this Miso Fermented Ratatouille as a standalone dish or as part of a larger tasting menu. Its layers of flavor and comforting warmth make it an unforgettable addition to any culinary experience.

Isabella

Additional Information

Nutritionfacts	Calories: 120, Fat: 7g, Carbs: 13g, Protein: 2g
Preparation Time	55 minutes
Allergy Information	Contains soy (miso)