Ratatouille

I saw the Ratatouille recipe in the Whole 30 cookbook and to be honest, was simply intrigued by the name.

I thought Ratatouille was simply a Disney movie?!

Nonetheless I was excited to try a new veggie loaded side dish and this one had all my favorites in the mix.

WHAT YOU NEED*:

1/4 cup coconut oil
1 onion, chopped
2 zucchini, diced
2 squash, diced
1 eggplant, diced
1 red pepper, diced
1 green pepper, diced
1 teaspoon salt
1 teaspoon pepper
1 15 oz can tomato sauce
4 gloves garlic
1 teaspoon balsamic vinegar

*The recipe in the Whole 30 cookbook had smaller portions of each veggie. I found myself determined to have leftovers so I upped the amounts. I don’t think you can go wrong here! Point is – load up on all your favorites! Leave out something you don’t like and ENJOY!!!!

WHAT YOU NEED TO DO:

In a medium pot, heat the oil over medium heat, swirling oto coat the bottom of the pot.
When the oil is hot add the onion, cooking until translucent (about 2-3 minutes).
Add the zucchini, squash and eggplant and season with salt and pepper.
Cook about 2-3 minutes stirring frequently.
Add the red and green peppers, cooking an additional 2-3 minutes.
Add the garlic and cook about 1 minute.
Add tomato sauce and 1/2 cup water.
Mix completely and bring to a simmer over low heat.
Cook, stirring occasionally, until all th vegetables are tender, about 20-25 minutes.

TRANSFER to a serving dose and sprinkle with the balsamic vinegar.

This was a great side dish with grilled chicken, the perfect burgers and salmon cakes!

Next time I will try this dish all on the grill in a grill basket for even easier clean up and more flavor!

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I am currently on Day 29 of the Whole 30 and Core De Force combined and while I am no expert I am absolutely loving the program, results and accountability from those joining me!!!