Baked Ratatouille Vegetables

Ratatouille Baked Veg

Ratatouille Baked Veg

Since going ‘Primal’ hubby and I have really been into our baked veg! So easy and tasty. This Ratatouille style concoction was fantastic with grilled lamb cutlets.

Simply toss in a pan some baby Japanese eggplant, sliced capsicum, red onion, sliced zucchini and a handful of cherry tomatoes with some olive oil, sea salt and herbs (I used thyme, rosemary and sage) and roast in a hot oven for approximately 1/2 an hour until done. Very yummy 🙂 if you can tolerate cheese then some feta goes really well crumbled over the top.

The best thing about leftover veggies is they make a healthy breakfast. I ate these witha boiled egg – bliss.

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