Nutritional Wisdom with Carly Pollack


Food Network


Vegetable Ratatouille

2 tbsp avocado oil
1/2 cup onion, diced
1 clove garlic, minced
1/4 medium eggplant, skin on, diced
1/2 tsp dried thyme
1/4 medium green bell pepper, diced
1/4 medium red bell pepper, diced
1/2 medium zucchini, diced
1/2 medium yellow squash, diced
1/4 medium tomato, diced
1 tbsp fresh basil, chopped
1 tbsp fresh parsley, chopped
sea salt, to taste
black pepper, to taste

Heat the oil over medium heat in a large saute' pan. Add the onions and garlic, and cook about 5 to 7 minutes. Add the eggplant and thyme and continue to cook about 5 minutes, stirring occasionally. Add the peppers, zucchini, and squash and cook for an additional 5 minutes. Add the tomatoes, basil, parsley, sea salt, and pepper and cook for a final 5 minutes. Stir well to blend.

2 Servings

Recipe Credit