Ratatouille is a French dish that features a variety of vegetables and herbs. This collection of Paleo ratatouille recipes features a combination of more traditional recipes, along with those offering unique twists on this classic French cuisine.
A unique spin on traditional ratatouille, this Paleo version uses shredded chicken and is prepared using a slow cooker. Simply put the fresh vegetables; herbs and spices including cumin, paprika, and cayenne; and shredded chicken in the slow cooker and 7-8 hours later you will have a healthy, hearty meal.
This is a nice way to make ratatouille because it’s baked in the oven rather than being prepared on the stove top. It’s perfect for times when the stove top is all full and you don’t have space for another fry pan.
This Paleo ratatouille makes an appetizing, light summer meal. This dish is meant to use vegetables that people commonly grow in their home gardens in the summer (tomatoes and zucchinis). If you do not have your own garden, you should be able to track down local homegrown ingredients through a trip to a farmers market.
In this recipe, four simple ingredients are layered in a thoughtful manner to create a healthy, visually appealing, and Paleo-friendly meal. The thinly sliced, layered vegetables are covered in a flavorful herbed tomato sauce and baked in a cast iron skillet for 1 hour.
This recipe features layered vegetables and sunflower seed pesto. The pesto replaces the traditional herbes de provence, an herb bouquet composed of a variety of flavorful French herbs. Fresh bunches of herbes de provence can be hard to come by, and this flavorful sunflower seed pesto topping makes a great alternative.
Transform this traditionally light meal into a hearty dish with this ratatouille recipe. This author serves traditional French ratatouille over a bed of spaghetti squash and tops it off with some grass-fed ground beef.
These fun, festive ratatouille stacks make a great appetizer or party snack. They are simple and quick to make and feature grilled eggplant, onion, and tomatoes. This author includes cheese in the recipe; some Paleos eat and tolerate cheese well. If you do not eat cheese, simply leave out the mozzarella.
A simple way to transform a traditionally vegetarian dish into a balanced meal is to simply add some protein. This recipe involves serving a traditional stewed ratatouille topped with grilled chicken to make a nourishing and balanced meal.
This dish, which adds ground beef, almost resembles a chili when it is complete, but the taste profile is clearly that of ratatouille. It is simple, hearty, and full of healthy ingredients including fresh vegetables and grass-fed ground beef. The author recommends a sprinkle of Parmesan cheese for those who can tolerate it.
This ratatouille recipe adds a simple ingredient that any Paleo can enjoy: meat! Ratatouille is a classic French dish of stewed vegetables; adding meat is a simple way to add some creativity (and healthy protein) to this recipe.
This insanely easy slow cooker ratatouille practically makes itself! Store-bought tomato sauce (or homemade if you have the time), your choice of sausage, and a medley of healthy vegetables and spices combine in the slow cooker and 4-8 hours later you have a healthy dinner that makes great leftovers. This simple meal is great for the on-the-go chef.
This one-dish meal makes the perfect simple weeknight dinner. It comes together quickly and uses a simple combination of vegetables including carrots, onions, zucchini, and mushroom. Omit the feta if you are Paleo and do not eat cheese.
Ratatouille does not have to use traditional French ingredients, but can feature any variety of vegetables. This recipe uses mushrooms, bell peppers, and chicken as an alternative to more classic ingredients such as eggplant and zucchini. The added chicken also gives it a nice protein boost, making it a healthy balanced meal.
This wholesome casserole makes a hearty vegetarian entrée. Roasted Anaheim and red and yellow bell peppers are combined with smoky paprika to give this dish a unique spicy flavor. These non-traditional ingredients are paired with classical French ratatouille ingredients including tomatoes, zucchini, and fresh herbs.
This light and healthy rendition of ratatouille makes a great meal on a hot day. Grilled vegetables are cooled and tossed with a zesty dressing made from fresh herbs for a refreshing lunch, light dinner, or side dish to accompany grilled meats.
This colorful ratatouille is baked instead of the more traditional method of sautéing the vegetables to create a stew. Oven roasting the vegetables not only simplifies this dish, but also creates a unique taste profile. When preparing the baking dish, be cautious not to crowd the vegetables!
What’s not to love about this hearty delicious slow-cooked soup? It is full of wonderful flavors and healthy ingredients including fresh tomatoes, squash, and bell peppers. The author recommends adding protein in the form of kidney beans, which will complement this soup well.
This satisfying dish is more reminiscent of traditional ratatouille. This dish combines a variety of vegetables including eggplant, zucchini, bell peppers, and mushrooms with tomato paste and herbs. As the author points out, you can customize this dish adding any combination of vegetables including potatoes, chilies, and artichokes.
This simple ratatouille is excellent for the first-time ratatouille chef. Seasoned beef is paired with thinly sliced roasted vegetables to create a healthy meal loaded with flavor. To make this as picture perfect as the author, choose vegetables that are similar in size, so they will stack well next to each other.
When in doubt, go with a classic! Here’s a classic ratatouille recipe that’s totally Paleo and totally yummy. Choose these veggies and follow the steps and soon you’ll have a perfectly cooked side dish to go with any main.
This filling ratatouille chili is bursting with flavor. It is made using a slow cooker and combines traditional stewed ratatouille ingredients with unique spices, such as cayenne. This dish perfectly blends together the spiciness of chili with the heartiness of ratatouille.
This refreshing ratatouille involves stewing vegetables from the garden and topping them with a perfectly poached egg. This version uses three different pepper varieties (green bell, red bell, and jalapeno), giving it a nice zesty flavor. This combination of fresh, summer vegetables and protein makes a nice light lunch.
Turn last night’s dinner into this morning’s breakfast! Ratatouille makes great leftovers and it pairs very well with eggs. Transform your leftovers into a healthy frittata, or simplify it even more by adding a scoop to your scrambled eggs.
P.S. Take a look at the Paleo Grubs Book. With 470+ easy-to-prepare Paleo recipes in 17 comprehensive categories it is the only Paleo book you will ever need.
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