Ratatouille

This dish has been in the back of my mind since I have watched Disney Pixars Ratatouille. Chef Remy created a marvelous dish of layered vegetables in a tomato sauce. The dish was stunning! Look it up 😉

Ratatouille is a great side for your holiday meal. It is an easy way to incorporate vegetables into a traditional Thanksgiving menu. It is also very flavorful! Using fresh rosemary and oregano brightens up the vegetables and creates a great earthy balance to the acidity from the tomato.

This dish can also be made into a meal with the addition of your favorite protein!

I added sweet potato and tomatoes to the layers of vegetables. It is important to use firm tomatoes so they don’t break down completely in the baking process.

Here is my recipe:

Prep: 20 minutes   Bake: 45 minutes     Serves: 6-8

Ingredients:

1 large sweet potato

1 large eggplant

1 yellow squash

1 green zucchini

3 firm tomatoes

2 tablespoons + 1 teaspoon extra virgin olive oil

3 tablespoons tomato sauce

1/4 cup red onion, chopped

3 cloves garlic, chopped

1 tablespoon fresh thyme

1/2 tablespoon fresh oregano, chopped

large pinch kosher salt

Fresh ground pepper

Procedure:

1. Preheat oven to 400 degrees.

2. Thinly slice vegetables into 1/4 inch pieces. This is best done with a mandolin (or a super steady hand and equally sharp knife).

3. In a casserole dish, pour 2 tablespoons olive oil and tomato sauce into the bottom on the pan. Add in chopped onion and garlic.

4. Arrange chopped vegetables in alternating layers, atop the tomato olive oil mixture. Using a pastry brush, brush the vegetables with remaining olive oil. Sprinkle with kosher salt, fresh ground pepper, thyme and oregano.

5. Cover casserole dish with foil and place in oven for approximately 45 minutes or until vegetables are tender.

6. Enjoy 🙂