No Nightshade Ratatouille
Prep time
Cook time
Total time
This recipe is AIP friendly. It has been reprinted with the author's permission.
Serves: 4
  • ¼ cup extra virgin olive oil
  • 2 medium golden beets, peeled and roughly chopped
  • 3 medium carrots, peeled and roughly chopped
  • 4 cloves garlic, minced
  • 1 large yellow onion, peeled and roughly chopped
  • 1 medium yellow summer squash, chopped
  • 1 medium zucchini, chopped
  • 1 tablespoon dried oregano
  • 1 tablespoon minced fresh rosemary
  • 1 teaspoon fine sea salt
  1. In a large saucepan, heat olive oil over a medium-low heat. Add beets, carrots, and garlic. Cover and cook for 20 minutes, stirring occasionally.
  2. Add onion, yellow squash, zucchini, oregano, rosemary and sea salt. Continue cooking, covered, until vegetables are tender, about 20 minutes.
  3. Check seasoning and adjust salt to taste. Serve hot or cold.
*the original recipe calls for golden beets which were impossible to find in Sydney at the time of posting. I used purple beets.
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