Lift, Eat, Live!

Basil & Fennel Ratatouille

Basil & Fennel Ratatouille

My colleague very kindly gave me some vegetables home-grown from her garden, therefore, I had to ensure that I made something very special from them. I wanted something hearty and filling but not calorific. Wallah, I give you ratatouille! It is already paleo so there is no need to substitute any ingredients.

Tomatoes contain a particularly high level of Vitamin C (a natural antioxidant), Vitamin A (for growth and development) and Vitamin K (essential for blog clotting and controlling bleeding). Tomatoes also aid in digestion by preventing constipation and diarrhea and aids in maintaining healthy teeth, bones, hair and skin.

I loved this recipe with slices of hot pork from a just-cooked shoulder. It was magnificent and I wish I could relive it all over again, without the calories, of course. Any type of meat or fish will complement this dish and the leftovers will taste just as good, if not better, with eggs the next day.

Print Recipe
Basil & Fennel Ratatouille
Course Vegetables
Prep Time 30 minutes
Cook Time 60 minutes
Servings
servings
Ingredients
Course Vegetables
Prep Time 30 minutes
Cook Time 60 minutes
Servings
servings
Ingredients
Instructions
  1. Pour the tomato sauce and balsamic vinegar into a baking dish. Add the basil, fennel, garlic and chilli flakes. Combine together then set aside.
  2. Prep all the vegetables then place them in the tomato dish, layering on top of each other, working your way from the outside inwards.
  3. Drizzle the avocado oil all over and season with salt and pepper.
  4. Cook in the oven at 180 degrees celsius for 45 - 60 minutes.
  5. Remove from the oven, serve up and enjoy!
Share this Recipe