Ratatouille's Ratatouille
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1⁄2 onion, finely chopped
- 2 garlic, close very thinly sliced
- 1 cup tomato puree
- 2 tablespoons olive oil
- 1 small eggplant, longer than fat
- 1 small zucchini
- 1 small yellow squash
- 1 red pepper, longer than fat
- fresh thyme
- 2 tablespoons soft fresh goat cheese
directions
- Preheat oven to 375°F.
- Add 1 tablespoon of olive oil to a skillet set on medium high, saute onion and garlic until translucent; add fresh thyme.
- Pour sauce into the bottom of a baking dish (preferable oval) or in a oven safe iron skillet.
- Trim ends off the eggplant, zucchini and yellow squash. Trim the edges of the red pepper and remove the core.
- Slice all vegetables to approximately 1/16 thick.
- Arrange slices of vegetables on top of the sauce in a concentric circle pattern from the outside to the inside.
- Drizzle remaining tablespoon olive oil over the vegetables and season with salt and pepper.
- Cover dish with parchment paper cut to fit inside dish.
- Bake for approximately 45 to 55 minutes until vegetables have released their liquid and are clearly cooked. The sauce should also be bubbling, do not let the vegetable edges brown.
- Serve with a dab of soft goat cheese, alone or atop some French bread, polenta, couscous.
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RECIPE SUBMITTED BY
I live in Michigan. I work as an accountant and software engineer. My favorite cookbook is Betty Crockers New Cookbook and an old one by Hallmark called holiday cooking.
I love to eat as much as I love to cook. However, I have become decidely a better nutritional cook than before. I don't just cook to eat. I cook to eat delicious "healthy" meals. I am also an exercise addict, to help combat when I do eat a dish full of cream and cheese. Well not the cheese because I am alergic to that as well as the cream!
So I take a lot of great recipes on Zaar and doctor them up to meet my healthy standard. One of these days I should make them public, but... thats a lot of work.