Ratatouille is probably one of the easiest dishes to make, and its a really cute movie! 🙂 Sometimes I eat it as a meal, or I make it for a side. It is very simple, but I love it! Especially when paired with my roasted pepper avocado sauce!
Fact of the Day: Some Military wives talk a lot about other wives, even if they don’t know anything about the person. Its like an observation judgement. I will tack that on to jealousy or insecurities. It is very immature and stupid. Just a fact I have observed over the years. That is all. 🙂
1/4 cup olive oil
3 zucchini, chopped
1 small onion, diced
5 tomatoes, chopped
1 eggplant, skinned and chopped
8 mushrooms, chopped
1/2 red pepper, diced
3 garlic cloves through garlic press
1/2 tsp oregano
1/2 tsp thyme
8 basil leaves cut thin
1 small handful parsley, chopped
1 bay leaf
1/4 tsp salt
1/2 tsp pepper
For the sauce:
1 red pepper
1/2 lemon, juiced
1 Tbsp olive oil
salt and pepper to taste
Preheat your oven to 400 degrees.
Place the red pepper on a baking sheet, and roast until the skin starts to blister. (I know that sounds gross, but that’s what its called)
Place the roasted pepper in a covered Tupperware bowl so it can sweat. After about 10 minutes, remove the stem and peel the skin off.
Place the pepper into a food processor or blender, and add 1 avocado, the lemon juice, olive oil, salt and pepper. Blend until smooth then refrigerate until ready to use.
Heat a large stock pot on medium heat, and add the olive oil.
Add the onion, red pepper and garlic. Saute for about 4 minutes.
Next, add the mushrooms, tomato, zucchini, eggplant, oregano, thyme, basil, parsley, bay leaf, salt and pepper.
Saute, stirring occasionally, for about 8 to 12 minutes until all the vegetables are tender enough for your liking.
Serve the ratatouille with the red pepper avocado sauce!
Recipe makes 6 servings
Each serving has 8.75 net carbs
The Roasted Red Pepper Sauce also makes 6 servings, each serving is about 1/4 cup
Each serving has 1.13 net carbs