Long before that animated rat put it back on the map, my grandmother used to make the most mouthwatering ratatouille. I know that 
when she made it, she imagined as if she had been whisked off to the 
south of France to prepare it. Now, whenever I see bell pepper, zucchini or eggplant, 
it’s the first dish that comes to mind. Granted my grandmother’s version was delicious, but 
the cup of oil she used in her recipe would give it an orange hue and make it not so healthy.
 This baby version of ratatouille is not only healthy, it uses 6 main ingredients, all of which are in season right now at the farmers market. The vegetables 
in the dish are so vibrant and colorful, you know upon first sight that it has to be full of 
vitamins and minerals.
Did you know that weight for weight, bell 
peppers have more vitamin C then oranges? And tomatoes are 
actually a fruit, packed full of 
antioxidant vitamins which help protect your little ones immune system 
by fighting off harmful free radicals. These facts alone are just two reasons 
why a ratatouille a day keeps the doctor away
Ratatouille
Ingredients
- 1 Tbsp olive oil
- 1/3 Cup Onion, chopped in bite size pieces
- 1 Garlic Clove, finely chopped
- 1/3 Cup Zucchini, chopped in bite size pieces
- 1/3 Cup Eggplant, chopped in bite size pieces
- 1/3 Cup Red, Orange or Yellow Bell Pepper, chopped in bite size pieces
- 1/2 Cup Tomatoes, chopped in bites size pieces (I like to use canned organic tomatoes)
- 1 tsp Parsley, chopped fine
[…] at the following recipes, I think I will start eating it more often! Baba Ghanoush, Ratatouille (this one is perfect for baby or toddler), and Roasted Eggplant Soup all sound wonderful to try! Other […]
[…] Originally posted at Weelicious : Ratatouille […]