Sample Recipe: Paleo Ratatouille
Serves 4
Ratatouille is the perfect vegetarian dinner for a warm, cozy evening. Roast the season’s bounty to bring out the flavors of the vegetables. Eggplant has a meaty texture and will fill you up without the addition of meat. Choose the freshest vegetables you can find—preferably from your own garden.
Directions:
Preheat oven to 425 degrees F. Spread the vegetables out on a large baking sheet. Season with freshly ground black pepper. Mix the olive oil, garlic and herbs in a bowl. Drizzle over the vegetables and stir to coat them. Roast for 15 to 20 minutes, until the vegetables are tender and glistening
Ingredients:
- 2 cups eggplant, cubed, 3 carrots, peeled and sliced
- 1 red onion, peeled and slivered, 1 cup zucchini rounds
- 1 large green bell pepper, sliced, 1 large red bell pepper, sliced
- 1 cup summer squash rounds, 2 fresh plum tomatoes, seeded and quartered
- Freshly ground black pepper, to taste, 2 tablespoons olive oil
- 1 teaspoon garlic, minced, 1 teaspoon garlic, minced, 1/2 teaspoon marjoram
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ERICA
Worth it!
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