“If you are what you eat, then I only want to eat the good stuff.” – Remy, Ratatouille.
This traditional French dish makes a lovely main entrée, served on a bed of fluffy brown rice, for a meal made just of the good stuff. Or enjoy ratatouille as a side with a lentil loaf and gluten-free bread. If you’re craving more protein, add a cup of chickpeas.
Ingredients
- 2 Tbsp extra virgin olive oil
- 2 large onions, cut into large dice
- 8 garlic cloves, chopped
- 2 lb eggplant, cut into 1-inch cubes
- 4 medium zucchini, cut into 1-inch pieces
- 1 (16oz) can diced tomatoes
- 3 bell peppers, cut into 1-inch pieces
- Salt and pepper, to taste
- ½ cup chopped fresh flat-leaf parsley
- 20 fresh basil leaves, torn in half
- ½ cup Vega® Antioxidant Omega Oil Blend
Preparation
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In a large pot or Dutch oven, heat olive oil over medium heat. Add onions and cook about 5 minutes. Add garlic and cook until fragrant.
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Add in eggplant and zucchini. Season with salt and pepper. Add in canned tomatoes and bring to a boil. Simmer until vegetables begin to soften, about 5 minutes. Add in bell peppers and simmer until vegetables are tender, about 15 minutes.
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Taste and adjust seasoning as needed.
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Blend basil and parsley with Vega Antioxidant Oil to make herb oil.
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Serve ratatouille with herb oil poured on top.
