the ratatouille, from ratatouille

ratatouilledo you like veggies? i like veggies. do you like tomato sauce? i love tomato sauce. do you like pretty food? i sure do. should we be besties? why not. if you answered yes to all of the aforementioned questions, then you will no doubt love this ratatouille, especially now that were besties.  this is one of those meals that looks a little tricky and time consuming, but in all seriousness, the hardest part is cutting the parchment paper. it is perfect for so many different occasions, a sunday meal that can be taken for lunch the rest of the week or for a little dinner party with friends. and let’s be honest, a perfect excuse to watch remy whip up some rat-tastic meals. i’ll leave you with that and promise to never make up words about rats (blegh) ever again.ratatouille ratatouille ratatouille ratatouille

ratatouille 

  • 3/4 yellow onion, finely chopped and divided in two bowls
  • 3-4 garlic cloves, very thinly sliced
  • 1 can tomato sauce/puree
  • 2 tablespoons olive oil
  • 1  eggplant
  • 1  zucchini
  • 1  yellow squash
  • 1-2 red bell pepper
  • 3-4 sprigs fresh thyme, leaves pulled off
  • salt and pepper
  • a few tablespoons soft goat cheese, for serving
  • parchment paper

here’s how:

preheat oven to 375 degrees F. next, chop your veggies. i like to start with the main ingredients: eggplant, zucchini, yellow squash and red pepper. trim the ends of the eggplant, zucchini and yellow squash. for the red pepper, trim the end and remove the core very carefully.

now let’s get to slicing. with a mandolin or very sharp knife, slice the eggplant, zucchini, yellow squash and red pepper very thinly — probably about 1/16 of an inch if using a mandolin. for me, i usually use my mandolin for the yellow squash and zucchini and a knife for the eggplant and red pepper as its easier, but feel free to do whatever works best for you! next, chop your onion and garlic so you can start assembling.

now comes the fun part! pour in half of the tomato sauce to your oval baking dish or until the bottom is covered. to this, add half of your onion, half your garlic garlic, one tablespoon of olive oil and then season with salt and pepper. arrange slices of sliced vegetables concentrically from the outer edge to the inside of the baking dish, overlapping so just a teeny bit of each flat surface is visible (see in above pictures), alternating vegetables. usually i have leftover veggies, so i do another layer! if you’d like to do the same — pour the remainder of the tomato sauce, onions, and garlic over the first layer and repeat.

drizzle the remaining 1 tablespoon of olive oil on the veggies along with your little thyme leaves and season with S + P. cover the dish with a piece of parchment paper that fits inside (picture below). i forewarned you, this is the hardest part. bake for 40-50 minutes or until the veggies are clearly cooked and the tomato sauce is bubbling up around the outskirts of the pan. take out and let cool for about 5 minutes.

serve with a dollop of goat cheese on top over any grain you like or dunk some bread into it, whatever you fancy. i happen to fancy couscous. enjoy!

ratatouille

adapted from smitten kitchen.

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the ratatouille, from ratatouille

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