Recipe: Vegetable Meatballs Over Ratatouille

Vegetable Meatballs Over Ratatouille

Crockpot Ratatouille

Ingredients:

1 Peeled Eggplant

1 Summer Squash

1 Zucchini

1 Tomato

1/2 cup Cut Scallions

Lemon juice from 1/2 fresh lemon

2 tbsp Extra Virgin Olive Oil

1/4 cup Water

Black pepper, Himalayan Pink Salt, Dried Oregano to Taste

Directions:

Cut all of the vegetables up and place in a crock pot.  Add all other ingredients and mix.  Put crockpot on high and let cook for 6 to 8 hours.  Monitor Ratatouille and it is done when the vegetables get to your desired tenderness.  Enjoy alone or put vegetable meatballs on top and serve.  Yum!

Vegetable Meatballs

Ingredients:

1 Pound grassfed Beef

1 cup Finely Shredded Carrots

1 cup Finely Shredded Zucchini

Black Pepper, Himalayan Pink Salt, Oregano, Parsley to taste

Directions:

Mix all ingredients with grass fed ground beef.  Line a cookie sheet with tin foil.  Form the mixture into small meatballs and place on tin foil lined cookie sheet.  Bake in 375 degree oven for 15 minutes.  Serve over Ratatouille.  Share a meal with your family and enjoy!

Heal Yourself Through Food One Meal At A Time!!!