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    Oven-Roasted Ratatouille

    • 1 min read

     

    Does ratatouille give you that warm sense of comfort? It sure does for me! I grew up watching my mom make different varieties of ratatouille, so there is definitely a reminder of home in this dish. Always full of love, flavor and most likely all your vegetables that were about to go bad. Makes great leftovers!

    Serves: 3-4

    INGREDIENTS

    • 1 medium-large red onion, cut into 8 wedges
    • 1 large eggplant, peeled and cut into 1-inch chunks
    • 1 medium-large zucchini, cut into 1-inch chunks
    • 1 medium-large yellow squash, cut into 1-inch chunks
    • 4 plum tomatoes, quartered
    • 1 cup crimini mushrooms, quartered
    • 1 red bell pepper, seeds removed, cut into 1-inch chunks
    • 4 cloves garlic; chopped
    • ¼ cup Kalamata olives, pitted
    • ½ cup canned or jarred artichoke hearts, quartered
    • 2 tablespoons extra-virgin olive oil
    • 1 tablespoon thyme (or 1 teaspoon dried)
    •  ½ tablespoon fresh rosemary (or ½ teaspoon dried)
    • ½  sesame or pumpkin seeds
    • ¼ cup roughly chopped flat-leaf (Italian parsley)

    INSTRUCTIONS:

    In a large baking dish, toss together all ingredients except sesame or pumpkin seeds and Italian parsley. 

    Top with sesame seeds or pumpkin seeds (½ cup) and roast the mixture in an oven that has been preheated to 400°F for 35 to 40 minutes, or until veggies are tender.

    Toss with ¼ cup roughly chopped flat-leaf (Italian) parsley. This is a perfect meal to end the day with and also can serve alongside roasted chicken or protein of choice.

    Love this recipe! Get 15 of Dr. Anna's Favorite Keto-Green recipes here.

    Dr. Anna Cabeca

    Dr. Anna Cabeca

    Certified OB/GYN, Anti-Aging and Integrative Medicine expert and founder of The Girlfriend Doctor. During Dr. Anna’s health journey, she turned to research to create products to help thousands of women through menopause, hormones, and sexual health. She is the author of best-selling The Hormone Fix and Keto-Green 16.