You’ll see that a lot of ratatouille recipes use the stove top, but this one uses the oven so you don’t have to babysit it as much. Just check in on it while it’s baking to make sure all is well.
Since meaty dishes factor into the Paleo diet pretty regularly, it’s nice to have a vegetable dish like this one to balance things out. A lot of people think that Paleo is all about eating a bunch of meat, but when you think about it it should have a bias towards vegetables, since they would have been far easier for our Paleolithic ancestors to gather than to hunt down prey.
These vegetables were selected not only because they are used in classic ratatouille recipes, but also because of their high nutrient value. The peppers will provide you with Vitamin C as well as capsaicin. There’s also plenty of vitamins and some fiber in both zucchini and eggplant. And tomatoes are famous for their lutein for eyesight, as well as the powerful antioxidant lycopene.
The beauty of using fresh oregano, thyme, and rosemary is that in addition to their signature flavors they’re also each a source of antioxidants. Herbs are often overlooked as just a way to flavor up a dish, but they’re actually a way to bolster your health and wellbeing.
Olive oil is a must with ratatouille because it gives the vegetables that extra flavor they need, sticks with tradition, and gives you healthy fat. Be sure you’re getting enough healthy fat each day since it helps to burn stored fat in the body.
The appeal of ratatouille is the way the vegetables are soft but not a mushy mess, and the oven does a great job of providing that texture. You can try experimenting with this recipe as well as our Classic Ratatouille recipe and see which method you prefer. The two recipes use similar ingredients, but have a different cooking method as well as different seasonings so you can see which one you like best.
This is sure to become one of your favorite go-to side dishes because it’s so easy to prepare and time accordingly with your entree. You can even use it as a breakfast item alongside poached eggs. It’s a super tasty start to your day that gives you protein, vitamins, and minerals all in one.
- 1 large (150 g) red pepper
- 1 large (150 g) yellow pepper, cubed
- 2 medium (400 g) zucchini, cubed
- 1 medium (550 g) eggplant, cubed
- 2 large (360 g) tomato, cubed
- 1 large (70 g) red onion, diced
- 3 garlic cloves, minced
- 1 small chili, minced (optional)
- 1 ½ tbsp (22 ml) fresh oregano, finely chopped
- 1 ½ tbsp (22 ml) fresh thyme, finely chopped
- 1 ½ tbsp (22 ml) fresh rosemary, finely chopped
- 4 tbsp (60 ml) olive oil
- 1 tsp salt
- pepper to taste
- Preheat the oven to 400°F/200°C/Gas Mark 6.
- In a small bowl combine the olive oil with herbs, salt minced garlic and chili if using. In a large shallow dish place the vegetables. Add the oil-herb mixture and gently toss to coat. Cover with foil and bake for 25 minutes. Uncover and bake for another 15 minutes or until the vegetables are tender and slightly charred at the edges.
- Serve with grilled meat or poached eggs.