Ratatouille Style Ratatouille
A simple, easy dish that looks super fancy!
Ingredients
Sauce Ingredients
- 1 tablespoon Olive Oil
- 1 medium Yellow Onion diced fine
- 1 Red Bell Pepper diced fine
- 1 Yellow Bell Pepper diced fine
- 5-10 cloves Garlic minced
- 1 can Tomato Sauce
- 1 teaspoon Dried Basil
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Oregano
- 1 teaspoon Red Pepper Flakes optional
- Kosher Salt and Pepper to taste
Vegetables
- 1 medium Eggplant sliced thinly, quartered if necessary
- 2 Zucchini sliced thinly
- 2 Yellow Summer Squash sliced thinly
- 5 Kumamoto Tomatoes sliced thinly
- Kosher Salt, Pepper, Red Pepper Flakes to taste
Flavored Olive Oil
- 2 tablespoon Olive Oil
- 2 tablespoon Fresh Basil chiffonade
- 2 teaspoon Fresh Thyme Leaves
- 1 teaspoon Dried Oregano
- 1 teaspoon Red Pepper Flakes optional
- 4 cloves Garlic minced
To Serve
- 6 oz Softened Goat Cheese
- Toast Points
Instructions
- Make sauce. Heat olive oil in cast iron skillet (or other oven safe skillet) until shimmering. Add onions and bell peppers, plus a pinch of kosher salt. Cook, stirring occasionally, until softened.Add garlic and cook until fragrant, about 1 minute, stirring often. Add remaining sauce ingredients and allow to simmer for a few minutes while you prep the vegetables.
- Remove sauce from heat. Spread evenly on bottom of pan, then arrange vegetables in a spiral pattern starting from the outside of the pan. Think of holding cards for a game of poker, slightly fanning them out. For me, since I had more eggplant than other veggies, my pattern was eggplant-tomato-eggplant-summer squash-eggplant-zuchinni-eggplant. Take a handful of veggie "cards" and spread them along the edge of the pan. Continue until all veggies are gone and spiral is complete.Sprinkle with salt, pepper and red pepper flakes.
- Combine all ingredients for flavored olive oil in small bowl. Using a pastry brush, brush oil and herbs over all vegetables.
- Cover with foil and bake at 375F for 25 minutes. Remove foil and continue baking for another 20 minutes, until vegetables are fork tender.
- Serve with toast points and softened goat cheese. Enjoy!
Notes
Adapted from Tasty.
Try to achieve the same size/shape for all vegetables. Since it's easier to find zucchini, summer squash and tomatoes that are roughly the same diameter, you may need to cut your eggplant into thirds or quarters lengthwise to achieve a uniform size.
A mandoline will make it easier to achieve uniform thickness in your cuts, but you can also use a chef's knife if you don't have one. Watch your fingers!! I used the 1.5mm guard, so my vegetables were VERY thin. You may need to adjust cooking times if your vegetables are much thicker.
If you want this to be vegan/Paleo/Whole30, omit the cheese in final serving.
Nutrition
Calories: 244kcalCarbohydrates: 23gProtein: 11gFat: 14gSaturated Fat: 5gCholesterol: 13mgSodium: 718mgPotassium: 1163mgFiber: 8gSugar: 14gVitamin A: 2395IUVitamin C: 105mgCalcium: 125mgIron: 4mg
Tried this recipe?Let us know how it was!