Ratatouille

 

 

Prep 30 min

Ready 1 hr 30 min.

Servings 4-6

 

I love France, and I love eating and making French food.  I find it fun and challenging to cook, and I enjoy trying different recipes in that style. This ratatouille was a fun dish to make and looks beautiful when presented. The hardest part about making it was arranging the veggi’s. I could have used my mandolin to speed up the preparation and give them a consistent look, but I preferred slicing them by hand to give them more of a rustic, French-country look.

Ratatouille would be a perfect meal to prepare when veggies are fresh and in season in the fall. However, it can be made at any time of the year. It was quite delicious and fun to make. I served leftovers the next day to a couple of friends for lunch. Leftovers taste even better because the flavors blend together.

 

 

Ingredients:

• 1 eggplant

• 6 Roma tomatoes

• 2 yellow squash

• 2 zucchinis

• 1 orange bell pepper

• 1 yellow bell pepper

 

Red Sauce

• 2 Tbs. olive oil

• 1 red onion, diced

• 6 cloves garlic, minced

• 28 oz. can of crushed tomatoes (I used Cento.)

• 2 tablespoons chopped fresh basil

• 1 teaspoon garlic, minced

• 1 Tbs. chopped fresh parsley

• 1 tsp. fresh thyme

• salt and pepper to taste

• 4 Tbs. olive oil

 

Herb sauce:

In a small bowl, whisk 4 Tbs. olive oil,  1 tsp. minced garlic, 1 Tbs. chopped parsley, 1 tsp. chopped thyme, salt and pepper. Set aside.

 

 

 

 

Directions:

 

Preheat the oven to 375˚F.

1. In a sauté pan, add two Tbs. olive oil, the garlic, and the chopped onion. Sauté over medium heat until the onions become somewhat clear and the garlic is fragrant (about 3-5 minutes).

2. Add the crushed tomato sauce, salt and pepper, and 1 Tbs. chopped basil. Bring to a simmer over medium-low heat.

3. Remove from heat.

4. Slice the eggplant, tomatoes, zucchini, peppers, and squash into thin round slices. About 1/8”. (You could use a mandolin to save some time.)

5. Press and arrange the veggies in a color pattern into the red sauce – orange, green, red, etc… I spiraled the veggies in a circular pattern because I used a round pan. If you use a square pan you could do vertical stripes.

6. After the veggies have been placed into the pan in the desired pattern, spoon the herb sauce over the top. Add salt and pepper.

7. Cover the pan with aluminum foil, and place it in the oven on a center rack. Bake for 40 minutes. After 40 minutes remove the aluminum foil and bake uncovered for an additional 20 minutes.

8. Remove from oven and serve immediately.

 

This recipe was inspired by tasty.com.

 

 

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RATATOUILLE

Easy to make vegetable dish which can be used as a main entree or side.

Course Main Course, Side Dish
Cuisine French
Prep Time 30 minutes
Cook Time 1 hour

Ingredients

  • 1 eggplant small
  • 6 tomatoes Roma
  • 2 squash yellow
  • 2 zucchinis green
  • 2 bell peppers orange and yellow

Red sauce

  • 2 Tbs. olive oil
  • 1 red onion
  • 6 cloves garlic minced
  • 28 oz. crushed tomatoes can
  • 2 Tbs. basil fresh chopped
  • 1 tsp. parsley chopped
  • 1 tsp. thyme fresh
  • salt and pepper to taste

Herb sauce:

Instructions

  1. Preheat the oven to 375˚F.

  2. In a sauté pan, add two Tbs. olive oil, the garlic, and the chopped onion. Sauté over medium heat until the onions become somewhat clear and the garlic is fragrant (about 3-5 minutes).

  3. Add the crushed tomato sauce, salt and pepper, and 1 Tbs. chopped basil. Bring to a simmer over medium-low heat.

  4. Remove from heat.

  5. Slice the eggplant, tomatoes, zucchini, peppers, and squash into thin round slices. About 1/8”. (You could use a mandolin to save some time.)

  6. Press and arrange the veggies in a color pattern into the red sauce – orange, green, red, etc… I spiraled the veggies in a circular pattern because I used a round pan. If you use a square pan you could do vertical stripes.

  7. After the veggies have been placed into the pan in the desired pattern, spoon the herb sauce over the top. Add salt and pepper.

  8. Cover the pan with aluminum foil, and place it in the oven on a center rack. Bake for 40 minutes. After 40 minutes remove the aluminum foil and bake uncovered for an additional 20 minutes.

  9. Remove from oven and serve immediately.

Recipe Notes

This recipe was inspired by tasty.com.

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