Ratatouille

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This popular traditional stewed vegetable dish hails from France’s sunny southern region, where fresh produce seems to always be in abundance. Ratatouille is delicious as a satisfying side dish, a bright and flavorful main course, or underneath an egg for a hearty breakfast. 

This recipe yields 6 servings

INGREDIENTS

  • 2 Roma tomatoes
  • 1 yellow squash
  • 1 zucchini
  • ½ red bell pepper
  • ½ yellow bell pepper
  • 1 cup leeks (use only green part for SIBO and low-FODMAP protocols)
  • 1 tablespoon + ¼ cup olive oil
  • 2 cloves garlic (use 1 tablespoon garlic-infused olive oil for SIBO and low-FODMAP protocols)
  • 1 14-ounce can diced tomatoes (no added fillers)
  • 1 teaspoon sea salt, divided in half
  • ½ teaspoon ground black pepper, divided in half
  • ⅛ teaspoon crushed red pepper flakes
  • ¼ teaspoon basil
  • ¼ cup chopped parsley
  • ¼ teaspoon thyme
  • ¼ teaspoon oregano
  • ¼ teaspoon rosemary
  • 2 Roma tomatoes
  • 1 yellow squash
  • 1 zucchini
  • ½ red bell pepper
  • ½ yellow bell pepper
  • 128 g leeks (use only green part for SIBO and low-FODMAP protocols)
  • 1 tablespoon + 60 ml cup olive oil
  • 2 cloves garlic (use 1 tablespoon garlic-infused olive oil for SIBO and low-FODMAP protocols)
  • 1 14-ounce can diced tomatoes (no added fillers)
  • 1 teaspoon sea salt, divided in half
  • ½ teaspoon ground black pepper, divided in half
  • ⅛ teaspoon crushed red pepper flakes
  • ¼ teaspoon basil
  • ¼ cup chopped parsley
  • ¼ teaspoon thyme
  • ¼ teaspoon oregano
  • ¼ teaspoon rosemary

Directions

1. Thinly slice tomatoes, squash, and zucchini into round discs. 
 
2. Chop bell peppers and leeks.  

3. Preheat the oven to 375 degrees Fahrenheit / 190 degrees Celsius.

4. Preheat a cast iron skillet or similar oven-safe pan on medium heat. Add 1 tablespoon olive oil to pan. 

5. Add peppers, leeks, and garlic (or garlic-infused olive oil).

6. Allow leeks and peppers to cook for approximately 5-7 minutes.

7. Add diced tomatoes, ½ teaspoon of sea salt, ¼ teaspoon of black pepper, red pepper flakes, and basil. Use a spatula to mix and cook for another few minutes. 

8. Place tomato, squash, and zucchini rounds in concentric circles around the pan, starting on the outer edge and working towards the center. 

9. In a small bowl, mix the ¼ cup / 60 ml olive oil with parsley, thyme, oregano, rosemary, and remaining salt and pepper.

10. Using a baster, paint the mixture on top of the squash. 

11. Cover with foil and place in the oven for 30 minutes. 

12. Remove the foil and allow it to cook for another 15 minutes. 

Tips

**You may need to adjust the quantity of vegetables depending on the size of your skillet. I use my 10-inch cast iron pan. 

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