Ratatouille Recipe
Prep time
Cook time
Total time
Serves: 2
  • 1 Tbsp. dried basil
  • 2 c. chopped organic zucchini
  • 5 cloves organic garlic, minced
  • 1 medium organic onion, chopped
  • 2 c. cubes organic eggplant
  • 1 medium organic green bell pepper, chopped
  • 1 16-oz c. organic tomatoes, diced
  • 1 Tbsp. dried parsley
  • ½ tsp. Celtic sea salt
  • ¼ tsp. freshly ground black pepper
  • 2 oz. organic mozzarella cheese, shredded
  • 1 Tbsp. organic extra virgin avocado oil
  1. Preheat oven to 350 degrees F. Spray a 2½-quart baking dish with cooking spray.
  2. Heat the avocado oil in a large safe non-stick skillet over medium heat. Add the garlic and onion. Sauté 2 minutes until fragrant.
  3. Add eggplant and cook to soften, about 8 minutes.
  4. Stir in the zucchini, bell pepper, tomatoes, basil, parsley, salt, and black pepper. Bring the mixture just to a boil, stirring frequently.
  5. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes.
  6. Pour the veggies into the baking dish. Top with cheese. Transfer to oven and bake until the casserole is bubbling and the cheese is melted, about 20 minutes.
  7. Serve.

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Nutrient Information Per Batch

541.54 kcal Calories, 553.59 mg Calcium, 58.45 g Carbohydrate, 44.24 mg Cholesterol, 28.32 g Total Fat, 17.36 g Fiber, 7.3 mg Iron, 157.83 mg Magnesium 2389.58 mg Potassium, 24.07 g Protein,13.67 mcg Selenium, 2204.26 mg Sodium, 27.24 g Sugars, 3.85 mg Zinc, 9.35g Saturated fat, 0 trans Fat, 13.76 g Monounsaturated fats, 3.02 g Polyunsaturated fats, 2390.57 IU Vitamin A, 1.78 mg Vitamin B6, 0 mcg Vitamin B12, 202.45 mg Vitamin C, 0 IU Vitamin D, 4.41 Vitamin E, 119.22 mcg Vitamin K, 189.66 mcg Folate,0.56 mg Vitamin B1(Thiamin),6.39 mg Vitamin B3(Niacin),0.91 mg Vitamin B2(Riboflavin), 12562.2 mcg Lycopene, 6465.99 mcg Lutein and Zeaxanthin, 0.31 g ALA, 0 g EPA, 0 gDHA,503.25 mg Phosphorous, 1.82 mg Manganese, 24.99 mcg Alpha carotene, 1220.13 mcg Beta carotene, 9.95 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid


  • No Peanuts
  • No Corn
  • No Yeast
  • No Tubers
  • No Grains
  • No Legumes
  • No Citrus
  • No Fish
  • No Red Meat
  • No Pork
  • No Eggs
  • No Shellfish
  • No Gluten
  • No Nuts
  • No Soy
  • No Poultry

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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