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Ratatouille

Meal: 84 cal Protein: 5 g Carbs: 18 g Fat: 0 g

This is an extremely forgiving recipe. I have not included amounts below because everything really depends upon the size of the pan, how many you are cooking for, and what vegetables you have available. In my life, I used appx 2 Zucchini, 2 yellow squash, ½ a large eggplant, 2-3 medium potatoes, plus 36 oz of tomato sauce, 1 medium onion, 6-8 baby bell peppers, and 4 garlic cloves. I love lots of sauce – so I omit sliced tomatoes in favor of more sauce.

Serving size 8 84 cal Protein: 5 g Carbs: 8 g Fat: 0 g

Ingredients

  • Combination: potatoes, eggplant, zucchini, yellow squash, and/or tomatoes
  • Broth – Chicken, Veggie, other (if mushrooms in ratatouille, use mushroom broth)
  • Combination: Onions, Bell Peppers, Mushrooms - diced
  • Garlic , fresh and minced
  • Combination: Basil, Oregano, and/or Thyme
  • Sea Salt & Pepper
  • 24-48 oz Roasted Tomato Sauce (I love BioNaturae in glass jars)

Directions

  1. PreHeat oven to 425F.
  2. Thinly slice selected vegetables, using either a sharp knife or mandolin. If using potatoes, cook potato slices briefly in broth until fork tender.
  3. In Saute pan (non-cast iron), cook veggies and spices. Add marinara, cook until well blended and warm. Remove from heat and assemble veggies in a desired pattern.
  4. Use either saute pan OR casserole dish. Season with salt & pepper and Drizzle with EVOO. Cover with lid or foil and place in oven. Cook for 45-60 minutes (longer if the veggies or cut thicker).
  5. Serve with Polenta

Ingredients

  • Parsley , finely minced
  • Garlic , finely minced
  • Sea Salt
  • Olive Oil

Directions

  1. In a separate bowl, blend parsley, garlic, and salt. 
  2. Add enough EVOO to bring it all together and to drizzle over ratatouille and polenta.
  3. Cheese: Feta, Goat, Parmigiano-Reggiano, Pecorino Romano, other (OPTIONAL)
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