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A French vegetable dish hailed for being hearty without being heavy, ratatouille combines fresh vegetables and aromatic herbs. Our infused version easily comes together in 35 minutes, and doesn’t require perfectly lined up vegetable slices or a lot of baking time.
1 large onion, diced
3 tablespoons olive oil
1 tablespoon garlic, minced
2 cups eggplant, diced
1 cup zucchini, diced
1 cup yellow squash, diced
1 bell pepper, diced
1 ½ cup fresh tomatoes, diced
1 teaspoon oregano
½ teaspoon thyme
¾ teaspoon salt
1 teaspoon pepper
2 tablespoons canna oil
1/3 cup fresh basil leaves, torn
1.In a large skillet (preferably cast iron), heat 1 ½ tablespoons olive oil and sauté the diced onion on medium heat 2-3 minutes, or until softened. Stir in the garlic.
2. Add remaining 1 ½ tablespoons olive oil and eggplant, and sauté for approximately 5 minutes, stirring regularly.
3. Stir in the zucchini and yellow squash and continue sautéing for another 3-4 minutes.
4. Add the fresh tomatoes, thyme, oregano, salt and pepper and cook a final 5 minutes.
5. Toss in the cannabis oil and fresh basil and stir until combined.
Dosing remains highly individualized and varies according to your symptoms and strength of the cannabis strain being used. As a general rule, try and maintain easily understood ratios between amounts of cannabis and butter or oil being infused. If your infused oil or butter is particularly strong, consider using only half infused and half non-infused, or whatever ratio works best for your specific needs. It’s incredibly important to keep your edibles out of reach of children or anyone else in your household who should not be using them. Make sure your edibles are properly marked and stashed safely away.
It is important to remember to always “start low and go slow.”
Determining your optimal dose requires careful consideration and guidance from a healthcare professional. It is best to consult with your healthcare provider in order to determine your individual dose.