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 😉 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 mélanges 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!
Roasted Ratatouille with Lamb
(Paleo, GAPS, SCD, Whole30, Dairy-Free, Egg-Free*, Gluten-Free, Nut-Free)
Prep time: 15 minutes Cook time: 45 minutes
- 1 medium Yellow Onion
- 1 medium Organic Eggplant
- 2 Organic Bell Peppers
- 1 Organic Zucchini
- 1 pint Organic Cherry Tomatoes
- 5 cloves of Garlic
- 2 Tbsp dried Organic Thyme (or ~ 1/4 cup chopped fresh thyme)
- Real Salt & Organic Black Pepper, to taste
- 4 Tbps Organic Extra Virgin Olive Oil
- 1 lb Pastured Ground Lamb
- 4 Pasture-Raised Eggs (*Optional)
*omit the eggs for an egg-free version
- 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 sauté 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 Appétit!
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
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!
If you would like help creating healthy meals, then Transformational Nutrition Coaching could help!
Book a FREE Discovery Session with me today and let’s work together to create a plan and transform your life!
I have saved a ton of money while eating Real Foods by shopping at Thrive Market! This has been my favorite place to shop for real food pantry staples and non-toxic home and personal products for over 2 years! You can read my review of their service in a previous post. Think Costco + Whole Foods + delivered to your doorstep!
This post contains affiliate links. Read my affiliate disclosure.
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.