AuthorCourtneyCategory, DifficultyIntermediate

Yields8 Servings
Prep Time20 minsCook Time1 hr 15 minsTotal Time1 hr 35 mins

 1 Medium yellow onion
 1 tbsp Minced garlic
 1 Medium eggplant
 1 Medium zucchini
 1.50 Medium yellow squash
 1 Medium potato
 1.50 Medium tomato
 1 tsp Thyme
 Salt & Pepper to taste
 1 Small can tomato sauce
 Extra Virgin Olive Oil

1

This recipe was originally sent to me by Michelle McDonald. You can find more great recipes of hers here: www.thehealthyhedonista.com

Preheat the oven to 375 degrees.

2

Dice the onion and place it in the bottom of the dish along with the minced garlic.

3

Coat with EVOO

4

Pour in a small can of tomato sauce (paste will also work)

5

Thinly slice all the rest of the veggies

6

Place the sliced veggies in the baking dish vertically, alternating the same pattern over and over again

7

Drizzle EVOO (or avocado oil if you are looking to get a wider variety of fat in your diet) over the top of the veggies

8

Sprinkle with salt and pepper and thyme

9

Cover the dish and bake it for about 30 minutes then remove the foil and top it with cheese. Bake for another 15 to 20 minutes until the potatoes and veggies are soft.

Nutrition Facts

Serving Size 1

Servings 8


Amount Per Serving
Calories 75
% Daily Value *
Total Fat 3g5%
Total Carbohydrate 12g4%
Protein 2g4%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 1 Medium yellow onion
 1 tbsp Minced garlic
 1 Medium eggplant
 1 Medium zucchini
 1.50 Medium yellow squash
 1 Medium potato
 1.50 Medium tomato
 1 tsp Thyme
 Salt & Pepper to taste
 1 Small can tomato sauce
 Extra Virgin Olive Oil

Directions

1

This recipe was originally sent to me by Michelle McDonald. You can find more great recipes of hers here: www.thehealthyhedonista.com

Preheat the oven to 375 degrees.

2

Dice the onion and place it in the bottom of the dish along with the minced garlic.

3

Coat with EVOO

4

Pour in a small can of tomato sauce (paste will also work)

5

Thinly slice all the rest of the veggies

6

Place the sliced veggies in the baking dish vertically, alternating the same pattern over and over again

7

Drizzle EVOO (or avocado oil if you are looking to get a wider variety of fat in your diet) over the top of the veggies

8

Sprinkle with salt and pepper and thyme

9

Cover the dish and bake it for about 30 minutes then remove the foil and top it with cheese. Bake for another 15 to 20 minutes until the potatoes and veggies are soft.

Ratatouille

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