• Sara Carr Fitness

Ratatouille


Total Time: 1 hour 20 minutes (only 20 minutes active)

Servings: 12

Ingredients:

1lb eggplant

1lb zucchini

1lb roma (plum) tomatoes

2 bell peppers (red or orange)

1 yellow onion

1 fennel bulb

2 tbsp olive oil

5 garlic cloves, chopped

2 tsp thyme

2 tsp rosemary

1 tsp salt

1 tsp pepper

goat cheese for serving (optional)


Directions:

1. Preheat oven to 425 degrees

2. Chop eggplant, fennel, bell peppers, zucchini, and onion into large chunks. Core the tomatoes and chop into large chunks. Place all vegetables in a large roasting pan ( I used two medium sized pans)

3. Drizzle vegetables with olive oil and add garlic, thyme, rosemary, salt, and pepper. Mix well with a large spoon

4. Put in the oven and roast for 30 minutes. Remove the pan and stir. Put back in the oven and roast for another 15-30 minutes or until the vegetables reach desired texture

5. Serve as is or with goat cheese sprinkled on top


Notes:

This recipe is easily adaptable. If you don't like fennel, leave it out. Add or subtract veggies and seasonings as you like! This makes a large quantity, so save the leftovers and add to meals throughout the week. For example, this goes well in an egg white and goat cheese omelet.


Macros (per serving)

Protein- negligible

Fat- 2g (not including goat cheese)

Carbs- 10g



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