Ratatouille

The first time I have heard of Ratatouille is from the Disney movie. I decided to try the dish and this is my third attempt at the recipe. I had to add some variation to mine because of certain preferences, and I feel like you can alter this recipe to fit yours too. It is actually a very versatile dish.

I wanted to put zucchini, yellow squash and Chinese eggplant in mine (I’m in a Color Food Challenge at work). Apparently, Chinese eggplants are not readily available where I live. I opted for potatoes instead. It isn’t my favorite vegetable, but it will do. Try to find potatoes that are round and the same diameter as your zucchini.

I also suggest you use a mandalin to slice your veggies. It is faster, easier and will give you even slices. I was too cheap to spend $40 so I sliced it with my knife instead. I have a lot of uneven slices.

For the nice round presentation, like in the movie, go with a 6 inch round pan. I went for individual sized ones and that made about 5 small sizes. However, I couldn’t get the beautiful spiral that so many desire. It’s supposed to be a rustic, French dish, so no need to be perfect.


Ratatouille

Makes 5 servings

Ingredients:
1 zucchini
1 yellow squash
3 small red potatoes
2 cups tomato sauce
4 tsp dried thyme (fresh is better)
2 tsp salt
2 tsp black pepper
1 tbs red chilli flakes
2 cloves garlic, minced
2 tsp garlic powder
2 tsp olive oil

Guidelines:

  1. Wash and thinly slice zucchini, yellow squash and potatoes. Put aside.
  2. Mix marinara sauce, salt, pepper, thyme, minced garlic, garlic powder and olive oil in a mixing bowl.
  3. Pre-heat oven to 375 degrees Fahrenheit.
  4. Evenly pour mixed sauce into 5  ramekins or one 6-inch round pan.
  5. Stack the vegetable slices, alternating between zucchini, squash and potatoes.
  6. Place stack into pans. Repeat until all vegetable slices are used.
  7. Sprinkle olive oil, salt and thyme on top of vegetables.
  8. Cut parchment paper to the same diameter as the pan. Place on top of vegetables.
  9. Bake the ratatouille for 35-40 min if in ramekins and 50-60 min if in a 6-in pan.
  10. Remove pan from oven and let cool for 5 minutes before serving.

-Amy

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