Ratatouille (Paleo)
INGREDIENTS
2 Cups eggplant
1 red onion
3 medium carrots
1 Cup zucchini
1 green bell pepper
1 red bell pepper
1 Cup summer squash
2 plum tomatoes
2 Tbsp Extra Virgin Olive Oil
1 tsp Garlic, Minced
1 tsp Thyme
1/2 tsp Marjoram
Black Pepper, Fine to taste
STEPS
Cut vegetables into bite size pieces. Try to keep them as evenly sized as possible. Spread out on a large baking sheet and set aside.
Preheat oven to 425 degrees.
In a small bowl, mix together olive oil and spices. Drizzle over vegetables and toss to coat.
Roast 15-20 minutes, or until vegetables are tender.
This dish is great on it’s own, or as a side dish with Paleo Drumsticks!
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[…] good”, the highest compliment they’ve ever given my vegan cooking. (Another time, a Ratatouille I made was described as “vegetables and sadness”, so you’ll understand how proud […]