Ratatouille Healthy Recipe

4 Servings 30 min Cook

Macros/Serving: 142 Calories
Tags:paleo |


1 Medium (2-1/2" dia) Onions
1 Medium (approx 2-3/4" long, 2-1/2 dia.) Red Bell Pepper
1 Cloves, minced Garlic
2 Tbsp Olive Oil
1 Can (15 oz) Tomatoes
1 Eggplant, peeled (yield from 1-1/4 lb) Eggplant
2 Medium Zucchini
2 Medium Squash
1 Dash Salt
1 Dash Pepper
15 Large Olives
1 Tsp, ground Oregano
10 Leaf, whole Basil


Dice all veggies and squash into 1/2 inch slices.

Heat oil in pan.

Add garlic and sauté until fragrant.

Add chopped onion and sauté for two minutes, occasionally stirring the pan.

Add red and yellow/orange bell peppers.

Add zucchini, salt, and pepper.

Add green bell pepper and squash, and more salt and pepper as needed.

Add the can of diced tomatoes, bay leaf, and thyme.

Gently press the diced tomatoes into the veggies.

Cover with lid and reduce heat to low.

Cook for about 10 minutes until the squash softens.

Check and stir halfway through.

Add more salt and pepper to taste.

If tomato is too sour, add a small amount of honey to soften the taste.