Superhuman Ratatouille

Superhuman Ratatouille

Summer Veggies + 100% Cricket Protein = Super Human Fuel

The addition of 100% Cricket Protein to this traditional French vegetable stew gives you a delicious, low-carb summer meal.  Ratatouille is a great way to use produce from the garden or farmer’s market in the late summer when tomatoes, zucchini, and eggplant are abundant. 

Preparing ratatouille is simple, but does require a bit of time and attention, so it’s a great project for a lazy Sunday.  You can then enjoy it all week—the flavors just get better as they have time to mingle.  Enjoy hot or cold, over grains, on crostini, in omlettes, or along side grilled meats or fish--though the protein content from the cricket powder in this recipe make it a great main dish option as well.  Any leftovers can be frozen to enjoy the taste of summer in colder months.

It’s important to cook the vegetables in batches so that they brown rather than steam (and to be sure they all fit in the pot!) Though you can enjoy the dish after the vegetables have been warmed through, it’s best to give it more time for the veggies to melt into each other.  You can adjust the amount of 100% Cricket Protein Powder--or forego it all together and serve the stew with Cricket Bread!


5 tablespoons olive oil, divided
2 sprigs fresh thyme
1 large eggplant(about 1 1/2 pounds), cut into ¾ inch cubes
1 bay leaf
Kosher salt
3-4 medium tomatoes (about 1 pound), cut into ¾ inch cubes
Freshly ground black pepper
 1 large sweet bell pepper (red, yellow, or orange) cut into ¾ inch cubes
3-4 medium zucchini or summer squash cut into ¾ inch cubes
½ cup 100% Cricket Protein Powder
1 medium yellow onion, diced
1/4 cup loosely packed fresh basil leaves, thinly sliced, plus more for serving
2 cloves garlic, minced




Heat 2 tablespoons of olive oil in heavy-bottomed pot over medium-high heat until shimmering. Add the eggplant, season generously with salt and pepper, and cook, stirring occasionally, until browned in spots, about 2 minutes. Transfer to a large bowl.

Add another 2 tablespoons of the oil to the pot followed by the zucchini. Season generously with salt and pepper, and cook, stirring occasionally, until browned in spots, about 2 minutes. Transfer to the bowl with the eggplant.

Reduce the heat to medium. Add the remaining 1 tablespoon oil and the onion, season with salt and pepper, and cook, stirring occasionally, until softened and just beginning to brown, 6 to 8 minutes. Add the garlic, thyme, and bay leaf and cook until fragrant, about 30 seconds. Add the tomatoes and bell peppers. Add the reserved eggplant and zucchini and gently stir to combine.

Bring to a simmer, then turn down the heat to medium-low. Stir in 100% Cricket Protein Powder and simmer, stirring occasionally, for at least 20 minutes or up to 1 1/2 hours--a shorter cooking time will leave the vegetables in larger, more distinct pieces; longer cooking times will break the vegetables down into a silky stew.

Remove the bay leaf and thyme sprigs. Just before serving, stir in the basil. Taste and season with salt and pepper as needed.

Serve with additional chopped basil and olive oil. 



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