This extremely easy to make Ratatouille is a tasty mix of stewed vegetables, which originated in Nice France, and was featured in the Disney Pixar movie by the same name.
This keto and vegan recipe is a beautiful display of yellow and green zucchini, eggplant and tomatoes placed over a stewed vegetable sauce which has a healthy dose of extra virgin olive oil. A dish you can be proud of any time and goes well with a Thanksgiving or Christmas turkey.
Well hello there! I hope you liked watching the Ratatouille video. I’m pretty glad to stumble upon it. I’d definitely like to make it myself!
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Clearly, there are many diet plans in the world. If you’re like me, you’re probably overwhelmed by all of the options.
So as soon as a particular diet has been chosen, and prepping healthy meals is the next step, sticking to your chosen diet is of paramount importance. Failure to stay on your chosen path can prove detrimental. You’re quite likely to find yourself having to start all over from scratch.
Building up a diet-focused recipe library on your computer is a great idea, for this very reason. If you’re going low-calorie, then compile low-calorie recipes. If you’re a low-carber, then you’ll want low-carb recipes.
This is extremely important.
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If you expect to see lasting results, you need to stick to your chosen plan of action. Of course, it could be said that any diet that focuses on all-natural foods and reasonable portion sizes can be enough all on its own.
I’m no diet or fitness guru, but I see merit in that. Put the right amounts of the right fuel into your body, and reap the rewards of a healthy body and physique. Add some exercise into the mix and look out!
This, of course, is conventional wisdom. It probably earned its right to be!
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Step 1: the top – cut each of these into 1/4 inch medallions
80 g (3 oz) Chinese eggplant
80 g (3 oz) Roma tomatoes
80 g (3 oz) yellow zucchini (summer squash)
80 g (3 oz) green zucchini
Step 2: sauce (piperade)
30 ml (2 tbsp) avocado oil or additional unsalted butter
30 g (1/4 cup) onion- roughly chopped
6 g (2 cloves) garlic – roughly chopped
80 ml (1/3 cup) unsalted butter – melted
20 g (2/3 cup) Italian parsley (or cilantro)
25 g (1 oz) tomato – roughly chopped
65 g (2 1/2 oz) celery – roughly chopped
50 g (2 oz) eggplant – roughly chopped
10 g (1/2 oz) red pepper – roughly chopped
15 ml (1 tbsp) Herbes de Provence (with lavender)
6 g (1 tsp) salt
3 g (1 tsp) black pepper
50 g (1/4 cup) extra virgin olive oil – for pureeing ONLY
To Serve: Optional Topping
45 ml (3 tbsp – 1/2 tbsp per serving) either good quality olive oil or melted unsalted butter or the more traditional,
10 ml (2 tsp) balsamic vinegar (¼ tsp per serving.)
1. Using a mandoline, or a very sharp knife, evenly slice each of the step 1 ingredients. Lay them out in neat rows for easy arranging into a pattern. Set aside
Step 2: Sauce (piperade)
2. In a saucepan or deep-sided frying pan, heat the avocado oil/unsalted butter over medium low heat until oil is hot
3. Place the onion into the hot oil/butter and saute until clear
4. Add the celery and red pepper. Sautee for 2-4 minutes
5. Add the rest of the ingredients , stir and saute until all ingredients seem tender – careful not to overcook or burn
6. Remove from heat and puree in blender
Step 3: Preheat oven to 180 C or 350 F
7. Spread the pureed sauce into the bottom of a pie pan
8. Take your prepared vegetable medallions and arrange in the following order: purple (Chinese eggplant), red (plum tomato), yellow (zucchini), green (zucchini), and place the arranged sliced vegetables by fanning them along the outer part of the pie pan until you have closed the circle (HINT: make sure you finish with the correct pattern of colors). Repeat doing the middle circle and finally do the innermost circle. In the very center, place a large eggplant medallion, then a smaller green zucchini medallion, and last a small yellow zucchini medallion
9. Cover with aluminum foil. Bake for 30 minutes. Check for tenderness of vegetable medallions. Remove aluminum foil from the vegetables. Bake for 5-10 minutes more to caramelize the vegetables and to achieve desired tenderness. Do not over bake as the vegetables will fall apart when removing from pie pan
10. Serve either by scooping out and laying flat at the side of dinner plate or, if desired, use a medium ring mold to arrange the vegetables in a vertical wheel (confit byaldi form). Remove ring mold carefully
11. To give it that Pixar restaurant critic presentation, pour 1/2 tbsp of good quality olive oil or melted butter over each individual serving