• Ratatouille a la Claudette Recipe

    Ratatouille a la Claudette | stupideasypaleo.comThis Ratatouille rainbow on a plate was inspired by a ratatouille made by my amazing friend Claudette, the owner of Cavegirl Confections (her granola and nut butters are HIGH quality and made with love…and she ships).

    We got together for dinner last week—with scallops, crab cakes, pork belly and lamb kofta with lemony herb sauce—and she made this as a side dish. It’s light and colorful and perfect for summer. Claudette’s not a big eggplant fan, so she left it out, but you could certainly add it if you’d like.

    Like the creative genius that she is, she slices the peppers and tomato thin and uses a regular ol’ peeler to make the squash, zucchini and carrots into wide noodles.

    Ratatouille a la Claudette Recipe

    Preparation 10 mins 2017-03-29T00:10:00+00:00
    Cook Time 10 mins 2017-03-29T00:10:00+00:00
    Serves Serves 2 to 3     adjust servings

    Ingredients

    • 2 carrots
    • 2 zucchini
    • 2 yellow summer squash
    • 1 large tomato
    • 1 bell pepper, any color
    • 1 tbsp fresh basil, chopped
    • 1 tbsp fresh flat leaf parsley, chopped
    • 1 tbsp ghee or your fat of choice
    • Salt and pepper to taste

    Instructions

    1. Use a regular vegetable peeler to peel the carrots, zucchini and yellow squash into long slices. Seed and thinly slice the tomato and bell pepper. Roughly chop the basil and parsley.
    2. In a large skillet over medium heat, melt the ghee. Sauté the veggies (save the herbs for later) until they’re tender but not mushy, about 6-8 minutes. Turn off the heat, sprinkle in the herbs and season with salt and pepper to your liking.

    by

    Ratatouille a la Claudette Recipe
    Prep time:
    Cook time:
    Total time:
    Serves: Serves 2 to 3
    Ingredients
    • 2 carrots
    • 2 zucchini
    • 2 yellow summer squash
    • 1 large tomato
    • 1 bell pepper, any color
    • 1 tbsp fresh basil, chopped
    • 1 tbsp fresh flat leaf parsley, chopped
    • 1 tbsp ghee or your fat of choice
    • Salt and pepper to taste
    Instructions
    1. Use a regular vegetable peeler to peel the carrots, zucchini and yellow squash into long slices. Seed and thinly slice the tomato and bell pepper. Roughly chop the basil and parsley.
    2. In a large skillet over medium heat, melt the ghee. Sauté the veggies (save the herbs for later) until they’re tender but not mushy, about 6-8 minutes. Turn off the heat, sprinkle in the herbs and season with salt and pepper to your liking.

     

    Have you ever tried ratatouille?

    Steph Gaudreau is a certified holistic nutrition practitioner, weightlifting and mindset coach, and the author of the best-selling Performance Paleo Cookbook. Her recipes and expert advice have been featured in SELF, Outside Magazine, Elle, and Greatist. Steph loves barbells, cats, and anything Lord of the Rings. She lives in San Diego, CA.

    7 thoughts on “Ratatouille a la Claudette Recipe

      1. Hi Renae. Great question…yes, I eat protein at every meal, so I had a grass-fed ground beef burger on the side.

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