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