Ratatouille

My favourite way to “eat the rainbow” and get a wide variety of colourful vegetables in one dish, this simple dish is one of my top picks for cooked vegetables. It’s great alongside any number of different protein options - pan roasted chicken breast, steak, roast lamb, meatloaf, grilled prawns…its versatile flavours make it an easy pairing with almost anything.

I credit one of my favourite Chef-Instructors back in culinary school, Chef Serge Devesa, for introducing me to the wonders of ratatouille, and how just a handful of humble ingredients, judicious use of just a few herbs and seasonings, and patience to let the flavours develop could produce something marvelous!

This high-fibre, nutrient dense but low calorie side dish is an excellent choice for On-Protocol weeks, but sacrifices no flavour and requires no changes vs. Maintenance / regular eating.