Wow, this week is flying by!  Yesterday was a bit of a cluster (eerie weird dream about an ex that jolted me out of bed; jammed-shut the garage door on the hatch of my VW, which delayed departure for a really really long time 20 minutes; lost my Garmin in the house for 45 minutes; half-completed climbing Palomar after VW/garage debacle messed up my timing of ride; flatted in middle of ride; bolted from Valley Center to La Jolla for a lunch meeting; discovered that the mirrors in LULULEMON dressing rooms really do add 10 lbs AND the their Canadian sizing can truly mess with your head; got stuck in exodus traffic leaving La Jolla that ran into rush hour traffic on I5N;  came home to find the guest doggie, Squid, sitting OUTSIDE of the house (had he been there for 10 hours?); crushed my last pair of reading glasses (Kamra corrective surgery can’t come soon enough)  All #northcountyproblems, yeah I know.   The upside to yesterday was this delicious no not another!!!!! kale salad with tahini-lemon dressing and a sumptuous vegan pattie on top. The crumbles are eggplant bacon. Thank you, Trilogy Sanctuary, for all of the good food which you continue to make.  Now if I can only hit one of your aerial yoga classes……..maybe April?!?

Kale Salad with Tahini Lemon Dressing.....Yes, Trilogy, you hit this one OUT OF THE PARK

Kale Salad with Tahini Lemon Dressing…..Yes, Trilogy, you hit this one OUT OF THE PARK

Please excuse the lack of recipe photo as I was playing around with a new wordpress plug-in and decided to go with Meal Planner Pro.  I’ll be updating and converting the website recipes over the next few weeks……yes, Alex, I’ll take things I think about at Zero Dark Thirty for $200 (although when I checked social media at this odd hour, I noticed that a few of my friends were up–one even did her 2 hour run at 3:00 a.m. and I’m texting with another at 4:30 a.m. so I guess that I’m not all that #craycray.  I made this ratatouille for my parents last fall and they continue to rave about it.

Ratatouille with Fennel Seeds, Capers, Lemon Zest and Parsley

15 minPrep Time

1 hrCook Time

1 hr, 15 Total Time

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  • 2 Tbsp Olive Oil
  • ½ large Onion, Thinly Sliced (About 1 Cup)
  • 2 Cups Thinly Sliced Mushrooms
  • 2 Cloves Garlic, Minced
  • 1 each 15 Ounce Can Diced Tomatoes
  • 1 Medium Zucchini, Cut in half lengthwise and sliced into ¼” Half Circles
  • 1 Medium Summer Squash, Cut in half lengthwise and sliced into ¼” Half Circles
  • 1 Small Eggplant, Cut into quarters lengthwise and sliced into ¼” Quarter Circles
  • 2 Tbsp Capers, Roughly Chopped
  • 1 Tbsp Fennel Seeds
  • 1 tsp Dried Thyme Leaves
  • ½ tsp Dried Oregano
  • 1 tsp Black Pepper
  • pinch (1/8 tsp) Cayenne or Red Pepper Flakes
  • ½ tsp Sea Salt OR To Taste
  • 2 tsp Lemon Zest
  • 2 Tbsp Chopped Parsley
  • Optional: 2 Tbsp Chopped Basil


  1. Move Rack to bottom third of Oven and preheat to 350 degrees
  2. Heat Oil on medium-high heat in large, oven-proof pot fitted with a lid. Add Onion and Mushrooms and Saute for 5 minutes.
  3. Add Garlic and Saute one more minute.
  4. Add Tomatoes, Zucchini, Summer Squash, Eggplant, Capers, Fennel Seeds, Thyme, Oregano, Black Pepper, Sea Salt, Cayenne or Red Pepper Flakes and Lemon Zest.
  5. Lightly fold and coat vegetables with Tomatoes and Spices.
  6. Turn Heat up to high and heat until there is a slight bubble with the tomato mixture (about 5 minutes). Turn off heat and place lid on pot
  7. Place pot in oven and bake at 350 degrees for 30 minutes, or until soft.
  8. Remove from Heat. Transfer to serving dish or plates. Garnish with Parsley and Basil
Cuisine: Vegan, Paleo, Plant-Based |


Ratatouille is best made a day in advance so that the flavors develop