paleo recipe: ratatouille

this makes a ton of ratatouille and the recipe could easily be halved. i made this over the summer with tomatoes and squash from my CSA and froze it in half gallon bags.  i used fresh tomatoes, but you could easily substitute diced or whole canned tomatoes (no sugar added!!).

i never measure spices when i cook, so add to taste :)

the ingredients
3 medium summer squash
3 medium zucchini
2 medium onions (i love onion, YMMV)
fresh garlic, peeled and chopped, to taste (i used 8 cloves cause i LOVE garlic)
2 green bell pepper
olive oil
tomatoes (i think i used 10 large ones)
chili powder
oregano
rosemary
thyme
paprika
salt, to taste (sea salt grinder is awesome here)
pepper, to taste (ditto, fresh ground)


the method
heat the oil in a skillet and add the onion, summer squash, peppers, zucchini, and garlic. depending on the size of your skillet, you might have to do these in shifts.
saute until just tender and the onions are somewhat translucent.
throw all of the sauteed items in a big pot (trust me here, BIG), and add, tomatoes, spices, salt and pepper. simmer until desired consistency. the veggies make a lot of "broth" as they break down, and i like to reduce the mix until most of the juice is gone.

the notes

you can get creative here with the veggies and the spices. in the past i've added whatever random veggies i had in the fridge that were about to go bad and used more traditional italian-style spices instead of the mediterranean flair i've got here. this is excellent over any kind of meat, spaghetti squash (or pasta, for you grain eaters out there), or just in a bowl by itself.  also, consider freezing the extras in freezer bags instead of containers. lay the filled bags on a cookie sheet and allow them to freeze. then you have "stackable" leftovers and more room in your freezer!!