This Paleo-friendly favorite works well as a main dish, side dish, or even a filling for an omega 3-omelet. Ratatouille is a traditional french dish that has many different ways of preparation. It can be left essentially as a soup style dish, with the juices from the vegetables making up a delicious savory broth; some chefs prefer to drain the broth out and then bake in a covered pan until it thickens, and some do a in-between variation that turns out much like the consistency of stew.
- 2 large onions, chopped
- 2 cloves garlic, minced
- 4 T. olive oil
- 2 green peppers, seeded and cut into strips
- 1 lb. sliced zucchini
- 1 lb. diced eggplant
- 1 large tomatoes, skinned and wedged
- 3 T. fresh parsley, chopped
- 1/2 tsp. oregano
- 1/4 tsp. black pepper
1. Sauté onions and garlic in olive oil until tender
2. Add remaining ingredients and bring to a boil
Live Well, Live Longer.
The Paleo Team