I love ratatouille, the roasted vegetable dish that originated in France. My friend Angela made an incredible version when we visited her in Provence, and I’ve hoped to replicate it ever since. The key is the freshest vegetables and a lot of your best-quality extra-virgin olive oil. This dish takes a while to prepare, so it’s perfect for Sunday supper, when you can multi-task and let it cook thoroughly.
Since I’m a big fan of one-dish dinners, I decided to add the ground beef option, and serve it over roasted spaghetti squash. It makes a perfect paleo, grain-free, and migraine-friendly meal. This recipe makes a lot, so feel free to freeze half of the ratatouille, then thaw and cook with the freshly cooked beef.
low-sodium, migraine, gluten-free, reduced-sugar,vegetarian and vegan (if beef omitted) diets