AIP No Nightshade Ratatouille from Simple French Paleo

• Vegan
• Gluten free
• Paleo

• Produce

  • 3 Carrots (about 1/2 pound, medium
  • 4 cloves Garlic
  • 2 Golden beets (about 1/2 pound, medium
  • 1 tbsp Oregano, dried
  • 1 tbsp Rosemary, Fresh
  • 1 Summer squash (about 1/2 pound, medium yellow
  • 1 Yellow onion (about 3/4 pound, large
  • 1 Zucchini (about 1/2 pound, medium

• Baking & Spices

  • 1 tsp Sea salt, fine

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

Found on asquirrelinthekitchen.com

Description

Ingredients

• 1⁄4 cup extra-virgin olive oil
• 2 medium golden beets (about 1⁄2 pound), peeled and roughly chopped
• 3 medium carrots (about 1⁄2 pound), peeled and roughly chopped
• 4 cloves garlic, minced
• 1 large yellow onion (about 3⁄4 pound), peeled and roughly chopped
• 1 medium yellow summer squash (about 1⁄2 pound), chopped
• 1 medium zucchini (about 1⁄2 pound), chopped
• 1 tablespoon dried oregano
• 1 tablespoon minced fresh rosemary
• 1 teaspoon fine sea salt

Directions

• In a large saucepan, heat olive oil over medium–low heat. Add beets, carrots, and garlic. Cover and cook for 20 minutes, stirring occasionally.
• Add onion, yellow squash, zucchini, oregano, rosemary, and sea salt. Continue cooking, covered, until vegetables are tender, about 20 minutes.
• Check seasoning and adjust salt to taste. Serve hot or cold.
• Bon appétit!