French Ratatouille – so good! Veggies perfect on their own or served on the side.
– 5-7 zucchini
– 1 squash
– 2 red onions
– 3 bell peppers: yellow, red, green
– 2 egg plants
– 4 tomatoes
– 2 TBSP avocado oil
– 4 cloves of garlic, whole
– 1 bay leaf
– 4 springs of thyme
– basil
– salt, pepper
Chop all veggies into cubes. Keep them in separate bowls as they will be cooked separately.
In dutch oven, add oil, onions, and salt. Saute them until they are soft.
Add garlic cloves & saute them.
Add peppers and cook until soften.
Add zucchini and sprinkle of salt.
Add eggplant.
Add squash.
Add tomatoes, bay leaf, whole springs of thyme.
Stir all veggies until all mixed, and simmer for over 1 hour (shorter cooking time will leave the veggies in larger pieces while longer cooking time will break veggies down)
Remove the bay leaf and thyme springs. Just before taking the ratatouille off the heat, stir in basil. Leftovers can be refrigerated for a week or frozen for up to 3 months.
