Ratatouille Confite au Four

I actually found this Chocolate and Zucchini recipe on Buzzfeed  and when I saw how much fiber was in it and how easy it was to make I was sold. I was going for a paleo week so I made this and cooked up some ground turkey (with onion, garlic, and red pepper flakes) to mix in with it. It was a filling entree, and the flavors from the ratatouille infused another level of flavor into the typically bland ground turkey. 

Enjoy a recipe that is healthy and when you tell people you make it, they’ll think it’s something fancier than it actually is. 

My Ratatouille
Sorry for the hazy photo, it was tasty though!


  •  2 onions
  •  2 cloves garlic
  •  1 eggplant
  •  1 zucchini
  •  2 green peppers
  •  8 small tomatoes
  •  2 sprigs fresh rosemary
  •  3 sprigs fresh thymeoptional
  •  olive oil
  •  salt, pepper

What do you do now? 

  1. Preheat the oven to 180°C (350°F).
  2. Peel and slice the onion and garlic. Rinse the remaining vegetables, trim and slice them. Rinse the herbs. Combine everything in an oven-proof dish. Season with salt and pepper, and drizzle with olive oil enough to lightly coat everything. Toss a little more to ensure even coating.
  3. Cover the dish with foil and bake for 45 minutes. At this point the vegetables should be cooked but not colored, and there should be cooking juices at the bottom of the pan.
  4. Remove the foil and bake for another 30 to 45 minutes (Mine took longer, so be patient), keeping an eye on the progress, until the cooking juices have evaporated and the vegetables have taken on a nice roasted aspect.
  5. Remove the sprigs of herb (I toughed it out and chewed on the springs when I encountered them. I was THAT lazy), and serve immediately, or at room temperature, or cold. It gets even better the next day and the day after that.

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