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Oven Roasted Ratatouille

paleo ratatouille


1 baby eggplant
1 zucchini (4-5 inches long)
2 Roma tomatoes
1/2 cup diced white onion
2 tbsp. clarified butter
1 garlic clove, finely minced
3/4 tsp. salt
1/2 tsp. dried marjoram or 1 tsp. fresh marjoram
1/2 tsp. black pepper


Preheat the oven to 400°F. Dice the eggplant, zucchini, and tomatoes into 1/2-inch cubes. Pour the clarified butter, marjoram, garlic, salt, and pepper into a large mixing bowl. Stir to combine. Add the eggplant, zucchini, tomatoes, and onions. Toss well to evenly coat the vegetables. Spread all ingredients out on a baking sheet lined with foil, making sure not to overcrowd it; nothing should be overlapping. Place the sheet in the oven for about 20 minutes or until the vegetables are lightly browned on top. Dish out into bowls with a spatula and serve.