Our Paleo Ratatouille recipe is made with grass fed ground beef, tomatoes, garlic, mushrooms, zucchini, squash, eggplant, onion, tomato, orange bell peppers, oregano, thyme, and basil and is a traditional French dish that is actually a very easy recipe. …And for me, the key is simplicity. It may look like a lot of ingredients and instructions, but its really just cook, slice and stack (and yes, this is a stacking recipe, not just a bunch of stuff chopped together – presentation people, come on!). This recipe from beginning to end takes about 1 hour and 30 minutes. As a note, I like to use Italian eggplant and if you can find it, you should use it instead. It’s a better size, is less mealy, and has fewer and smaller seeds. You don’t need to peel anything in this recipe either (well, other than the garlic and onions) so enjoy!
Angel and I have had such a crazy couple of weeks! On February 14, we went to Disney with some of Angel’s coworkers from Salt Lake City. They had 2 extra tickets to the Magic Kingdom and Hollywood Studios, so we joined them. It was so much fun! We had a concierge service that took us around everything and we literally did not wait for a single ride. Amazing! It was Angel’s first time for a lot of the park too, which was double fun! Something about Disney is always so magical. And it being Valentine’s day, we really saw a lot of love! Speaking of love, we’ve picked a date! March 21, 2015 is when we’ll officially be husband and wife. Exciting!!!
Recipe: Paleo Ratatouille
- 1 lb Grass fed Ground Beef
- 14oz diced Tomatoes
- 4 Garlic cloves
- 4 Baby Bella Mushrooms
- 1 Zucchini
- 1 Yellow Squash
- 1 Italian Eggplant
- 1 Yellow Onion
- 3 Roma Tomatoes
- 1 Orange Bell Pepper
- 1 fresh sprig Oregano
- 3 fresh sprigs Thyme
- 7 Basil leaves (+ 5 reserved for garnish)
- 1 tsp Coarse Sea Salt
- 1 tsp Black Pepper
- 3 Tbsp Olive Oil
- Preheat the oven to 400 degrees Fahrenheit.
- First, heat 1 tablespoon of olive oil over medium-high heat in a medium sized saucepan. Season the beef with sea salt and black pepper and add it to the hot oil. Cook until no longer pink, drain some of the fat (or all of the fat if you want to go very lean), then add the diced tomatoes, minced garlic cloves, sliced mushrooms, oregano, thyme and chopped basil. Cook until the mushrooms have softened, then season the sauce with sea salt and black pepper. Pour the sauce into a baking dish (ours is about a 12” x 6” dish, but an 8” x 8” would work too) and set aside for later.
- Next, slice the zucchini, squash, eggplant, onion, orange bell pepper (de-seeded) and tomatoes. I like to get them about ¼” thick, but more importantly is that they are all a consistent thickness. So if you have one, use a food processor or mandoline so you can be as consistent as possible.
- Toss the vegetables with 1 tablespoon of olive oil (or more if you need, just to get a light coat on everything), then season with sea salt and black pepper. Now we arrange.
- I try to pick veggies that are similar in size to stack up against each other. This is not a science, just do what you think looks good and keep them all about the same distance apart. Start on top of the beef sauce, then just work your way around the outer circle and continue to circle inwards until the veggies run out! Drizzle with the remaining olive oil (or less if you don’t want the whole tablespoon).
- Pop the ratatouille in the oven and bake, uncovered, for 45 minutes – 1 hour (or until all of the vegetables are soft, but not squishy). Garnish with the 3 chopped basil leaves and serve!
- This recipe can easily be made Vegan, just omit the ground beef!
Preparation time: 20 minute(s)
Cooking time: 45 minute(s)
Number of servings (yield): 4
Looking for other classic recipes? Try our Spaghetti & Meatballs, Chicken Pot Pie or Signature Burgers!