Brayden’s Ratatouille That Your Kids Will Love!

Hey everyone! Brayden Gioffre here!

As a fellow kid, I totally get that not all kids like to eat veggies. But I think it’s because many parents don’t know how to make them in a kid-focused, fun, and tasty way.

This is why I want to share my veggie ratatouille recipe that I created all by myself! Tell your kids that I, Brayden, love it, and they will, too! 

Ingredients

• 
  4 Tbsp Olive or Coconut oil
• 4 garlic cloves (minced)
• 1/2 small red onion (finely chopped)
• 1/3 cup carrot (shredded)
• 14 oz crushed tomatoes (fresh or canned)
• 2 tsp dried or finely chopped basil
• 1/2 tsp dried parsley or chopped 
• 1/2 tsp dried or finely chopped thyme
• 1 small eggplant (sliced 1/8 inch thick circles or wide eggplant 1/2 circles)
• 2 small zucchini (sliced 1/8 inch thick circles)
• 3 Roma tomatoes (sliced 1/8 inch thick circles)
• Celtic or sea salt
• black pepper

Directions

1. Preheat the oven to 375F.
2. In a large nonstick pan, heat 2 tablespoons of olive oil over medium-high heat. Sautee the onion, garlic, and carrot and cook until tender, about 3-5 minutes. 
3. Then add crushed tomatoes, basil, thyme, and parsley and simmer for 15 minutes.
4. Season with salt and pepper to your liking. 
5. Once the sauce has thickened, pour it into a 2-quart baking dish. 
6. Arrange the sliced vegetables in a circular pattern, standing upright in the dish over the sauce. 
7. Brush with coconut or olive oil. Cover with parchment paper and bake for 30 minutes, then uncover and bake another 15-20 minutes (until vegetables are tender).
8. Serve over quinoa or another carb that my dad loves.
9. We always make a lot of it because it tastes great reheated and eaten several days later. 

Another thing that I love, well, it’s great because I honestly can even taste it in my smoothies, is my dad’s new GUT PUNCH. (Add some to this “Picky Kid” SUPERFOOD smoothie!)

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Trust me on this one—totally worth it.