AIP Vegetable Ratatouille
Ratatouille isn’t just a cute cartoon rat that learns how to cook through a heartwarming story. No, the inspiration for the rat and his signature dish in the film is a classic French vegetarian dish. The collection of healthy vegetables is the perfect dinner option for anyone on the AIP diet.
There are many debates over how a ratatouille should be prepared with multiple variations. For the case of this AIP vegetable ratatouille, we tried to keep things as straightforward as possible so that anyone can throw it together.
What’s The Deal With Ratatouille?
Ratatouille is essentially a vegetable stew. It originates from the Nice region of France and first appeared in 1877 – which is relatively young for this cuisine. There is a multitude of variations on the dish that varies from a hearty stew of tomatoes and eggplant to slow baked thin sliced vegetables.
Larousse, a legendary French master chef, stated that a ratatouille should include vegetables that have all been cooked separately and then brought together. The idea would be that each vegetable would carry its own unique flavors. However, this method is typically reserved for higher class restaurants.
A Simple Method For a Healthy Meal
For the sake of this recipe, we have simplified the method for ratatouille. This variation is simple to assemble and only requires that you pre-boil denser vegetables and then cook everything together until it is tender enough to eat.
Another method you can try is baking the denser vegetables at a low temperature. When they are almost complete, you can add the remaining ingredients and raise the heat until it is complete.
A Few Other Ingredients You Can Add
There is no set list of ingredients that must be in a ratatouille. It is typically made from whatever is in season and available. Besides the ingredients listed below, here are a few more AIP friendly veggies that you can add:
- Acorn squash
- Butternut squash
A simple dish of mixed vegetables.
- 1 medium sweet potato, diced small
- 1 medium carrot, diced small
- 1 medium beet, diced small
- 2 zucchinis, diced small
- 1/2 medium onion, diced small
- 8 Tablespoons of fresh basil leaves, finely chopped
- 3 cloves of garlic, peeled and minced
- 1 teaspoon of thyme
- 1/4 cup (60 ml) of olive oil, to cook with
- Salt, to taste
- Boil the sweet potatoes, carrots, beets for 5 minutes until they start to get soft. Drain well.
- Then, add in the olive oil, garlic and onions to a frying pan.
- Add in the drained sweet potatoes, carrots, beets to the frying pan and cook for 5 minutes until the vegetables are softened.
- Then add in the zucchinis and cook for a few more minutes until everything is soft.
- Season with salt, to taste, and stir in the basil.
All nutritional data are estimated and based on per serving amounts.
- Calories: 181
- Sugar: 5 g
- Fat: 14 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 1 g