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Serves 4

Ratatouille is a very simple dish, but so beautifully arranged making it really special to serve amongst loved ones. This is one of our favorite Summer recipes and a great way to use up all of the veggies from your garden, we hope you enjoy!

Prep Time: 15 minutes
Cooking Time: 1.5 hours

2 tablespoons avocado oil
1 medium yellow onion, peeled & diced
3 medium garlic cloves, peeled & minced
2 teaspoons sea salt
1 teaspoon black pepper
1 28-ounce canned crushed tomatoes
1 6-ounce canned tomato paste
10 fresh basil leaves, minced
½ cup fresh parsley, minced
1 large eggplant, ends removed & sliced in ¼” thick discs
1 large zucchini, ends removed & very thinly slices
1 large yellow squash, ends removed & very thinly sliced
4 medium Roma tomatoes, ends removed & sliced in ¼” thick rounds
2 tablespoons avocado oil
Sprinkle of sea salt & black pepper


To make your sauce, add avocado oil to a large pot and bring to medium-low heat. Add onion and garlic and season with sea salt and black pepper and sauté until soft, about 5-7 minutes.

Stir in crushed tomatoes and tomato paste and simmer on low heat until the sauce is thick and bubbly, about 10 minutes.

Turn off the heat and stir in basil and parsley.

Preheat your oven to 350 degrees Fahrenheit.

Pour sauce into a deep round pie dish and smooth out with the back of your spoon.

Arrange sliced eggplant, zucchini, yellow squash and tomato in a circular pattern until all of the veggies are used.

Garnish with avocado oil and a sprinkle of sea salt and black pepper.

Bake, covered with foil, for 45 minutes, then remove the foil and finish baking for 15 more minutes.

Carefully remove from the oven and when cool enough, serve.

Store any leftovers in the fridge in a glass container for up to 5 days.


Calories: 302
Carbs: 37
Net Carbs: 27
Protein: 9
Fat: 15