Ratatouille-Inspired Summer Veggie Dish

  • 1 tbsp extra virgin olive oil
  • 2 large cloves garlic, peeled & minced
  • 2 cups chopped sweet onion
  • 1 large zucchini, chopped into 1” chunks (~2 cups chopped)
  • 1 large yellow zucchini, chopped into 1” chunks (~2 cups chopped)
  • 1 Italian Eggplant, peeled & chopped into 1” chunks (~1-1.5 cups)
  • 1 red pepper, chopped
  • 3/4-1 cup marinara sauce (or use chopped tomato)
  • 1-2 tbsp fresh thyme leaves, to taste
  • 1/4 cup packed fresh basil, finely chopped
  • Herbamare + salt & pepper, to taste
  1. In a large cast-iron pot or skillet, heat the oil, garlic, and onion over medium heat for about 5 mins, stirring frequently and reducing heat if necessary.
  2. Add the chopped zucchini, eggplant, and red pepper, as they are ready to go in. Season with salt and pepper and cook over medium heat for about 10 minutes. I like giving the veggies a sprinkle of Herbamare to bring out the flavours.
  3. Stir in about  3/4-1 cup of your favourite marinara sauce (I used The Linen Collection Marinara from Costco!) along with fresh herbs. Cook until vegetables are tender, but still a bit firm and not overcooked – about 5-7 more minutes.
  4. Serve with a crunchy french baguette loaf, rice, potatoes, couscous, quinoa, or simply as a side.

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I’m just starting the Paleo diet in my Crohn’s adventure. I hope you’ll join me as I share recipes, tips for eating healthy and other helpful info I find along the way.