Fried Ratatouille
Servings
4servings
Servings
4servings
Ingredients
Instructions
  1. Heat zucchini, squash, and pepper cubes over medium heat in a skillet with olive or coconut oil. Cook for approximately 5 minutes.
  2. In the meantime, heat eggplant cubes in a separate skillet (hint: this is the KEY to great, non-mushy eggplant), adding extra oil when needed. Cook for 5 minutes as well on medium-high heat. Add eggplant to the other veggies, and add garlic and tomatoes. Add basil; cover and cook for another 2-3 minutes until tomatoes soften.
  3. Season with red pepper flakes, sea salt, pepper, and balsamic vinegar. Serve as desired, with extra basil sprinkled over the top.
Ratatouille Polenta Bites
  1. Slice polenta roll into ½ inch circle slices. Fry on both sides in a hot skillet, until they begin to crisp and brown, approximately 10 minutes.
  2. Top with ricotta, mozarella or burrata cheese, ratatouille mixture and drizzle with balsamic vinegar to serve. Garnish with chopped basil.