Roasted Ratatouille with Lamb

Roasted Ratatouille with Lamb

French-inspired Roasted Ratatouille with Lamb. This is a very simplified version of traditional French ratatouille that I’ve paired with ground lamb and fried eggs for a full meal.¬†

While I was growing up, my dad did just as much cooking for our family as my mom did. I didn’t really appreciate that until later when I realized that I had basically been eating a very French-influenced diet my whole life. Lucky me ūüėČ My dad, born and raised in France, rarely cooked from a recipe book but always managed to prepare really tasty dishes. He¬†would often prepare these¬†m√©langes¬†of vegetables that were so simple but absolutely flavorful.¬†

After living in France, I realized that French cooking is really not that complicated and they rarely use recipes either. The reason their food tastes so good is becuase they know how to incorporate herbs and spices, they use very fresh ingredients, and they pair flavors and textures that work well together. ¬†My dad’s veggies dishes tasted so great because he would use herb and spice combinations that really completmented the flavors of the vegetables. So simple and yet kind of a lost art here in the USA.

Ratatouille has long been one of my favorite dishes. I love the colors and the heartiness of the eggplant and the way the flavors meld together into this rich experience. It is kind of like veggie heaven for me. The really interesting thing about French cooking is that it is already very close to a Paleo-style way of eating. Minus the bread and cheese, most of their food centers around lots of fresh vegetables, meats and seafood, and fruits and nuts.¬†In the future, I’m hoping to spend more time experimenting with French-inspired cooking and hope to bring you more recipes like this one!

If you enjoy this recipe, please check out some of my other real food recipes!

Roasted Ratatouille with Lamb

Roasted Ratatouille with Lamb

(Paleo, GAPS, SCD, Whole30, Dairy-Free, Egg-Free*, Gluten-Free, Nut-Free)

Prep time: 15 minutes             Cook time: 45 minutes

Serves: 4

Ingredients

*omit the eggs for an egg-free version

Directions

  • ¬†Preheat your oven to 425F and prepare a large casserole dish or 9″x13″ glass baking dish
  • You will be adding the vegetables to the baking dish in the order listed
  • Roughly chop the onion and evenly distribute in the baking dish
  • Cube the eggplant into 1/2″ pieces and distribute over the onions
    • You may optionally degorge the eggplant first to reduce the water content, but I find it unnecessary in this recipe. To¬†degorge¬†the eggplant you would spread the cut pieces out on paper towels and sprinkle them with salt. Allow them to rest for about 20 minutes and you will see that the paper towels have become wet with the water that the eggplants released.
  • Remove the stems and seeds from the bell peppers and chop into bite-sized pieces then distribute evenly into the dish
  • Chop the zucchini into bite-sized pieces and add to the baking dish
  • Distribute the cherry tomatoes evenly on top of all of the vegetables (no need to cut them)
  • Finely mince the 5 cloves of garlic and spread them out evenly on top of everything
  • Sprinkle the thyme, and the salt & pepper to taste over all of the vegetables
  • Give everything a good drizzle of olive oil and then roast in the oven for 30 minutes
  • While the ratatouille is roasting, use a medium sized skillet over medium-low heat to saut√© the ground lamb until it is cooked through. Season with salt and pepper to taste.¬†
  • Once the ratatouille has cooked for 30 minutes, remove the baking dish from the oven. Evenly distribute the ground lamb on top of the roasted vegetables and return to the oven to cook for another 15 minutes.
  • *Optional: while the ratatouille is finishing in the oven, use the same skillet that you used for the lamb to fry up the 4 eggs
  • When the ratatouille is finished, plate and serve with the fried eggs
  • Bon App√©tit!
 

Nutrition Information:

per serving with 1 egg

602 calories, 46g fat, 28 G protein, 21g carbs

68% fat, 18% protein, 14% carbs

per serving without egg

530 calories, 41g fat, 22g protein, 20g carbs

69% fat, 16% protein, 15% carbs

Roasted Ratatouille with Lamb in the Badlands
When eating French food, dine like the French! Slowing down to enjoy a lovely meal with a beautiful sunset in the Badlands of South Dakota

Please let me know if you have any questions or comments, I love hearing from you! Spread the Love and share this recipe with someone!

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Disclaimer: The information in this post is not intended as medical advice, or to replace a one-on-one relationship with a qualified health care professional. Marcelle encourages you to make your own health care decisions based upon your research, and in partnership with your doctor, licensed dietitian, or nutritionist. The information provided in this post and the entire contents of www.marcellephene.com are based upon the opinions of Marcelle Phene and are for general educational purposes, and have not been reviewed nor approved by the FDA. You are solely responsible for your health care and activity choices.

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