Ratatouille with Kalamata Olives


  • 3 tbs of olive oil
  • 5 cloves of garlic
  • 1/3 cup of chopped yellow onion
  • 2 cups of chopped tomatoes
  • 1 tbs of fresh basil
  • 1/2 tsp of pink himalyan salt
  • 1/4 tsp of dried oregano
  • 1/4 tsp of black pepper
  • 1/4 tsp of fresh thyme
  • 1/4 tsp of crushed red pepper flakes
  • 1/8 tsp of rosemary
  • 1/2 cup of kalamata olives
  • 1 large zucchini
  • 1 large squash


  1. In a cast iron pan on medium heat add olive oil and garlic

  2. Stir until fragrant and add remaining ingredients excluding kalamata olives, zucchini, and squash

  3. Allow sauce to simmer for 25 minutes

  4. Once time is up remove pan from heat and pour sauce into a blender and blend until smooth

  5. Preheat oven to 375°

  6. Pour sauce back into pan and add olives

  7. Stir until olives are well distributed

  8. With a slicer slice zucchini and squash at desired thickness

  9. Form a ring with veggie disks starting from either the center or perimeter of pan

  10. Repeat process until finished

  11. Drizzle off with olive oil and dried oregano

  12. Bake in oven for 45 minutes covered with a sheet of parchment paper

  13. Once time is up remove pan from oven and allow 10 minutes to cool

  14. Garnish with fresh basil and nutritional yeast flakes

  15. Enjoy ???? #threebunnies

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