RATATOUILLE

April 19, 2009
ratatouille, vegetarian

Ratatouille…no it’s not just a Disney movie. Yes the movie is titled after this meal. Yes if you haven’t seen the movie yet you need to because everyone should still be a kid at heart, even beyond what some seems as an appropriate age to watch Disney movies. My sons absolutely love the movie and love this dish even more, although I will say my youngest is biased towards zucchini even moreso. Ratatouille is vegetarian and makes a side dish to any of your other planned entrees as well. I paired this with a 2014 Vintage French Chateau St. Michelle Sauvignon Blanc.

ratatouille, vegetarian

 

ratatouille, vegetarian

Ratatouille

Ingredients
1 (6 ounce) can tomato paste
1/2 small yellow onion, chopped
1/4 cup minced garlic
1 tablespoon olive oil
1/2 cup water
salt and ground black pepper to taste
1 small eggplant, thinly sliced
1 zucchini, thinly sliced
1 yellow squash, thinly sliced
1 orange bell pepper, cored and very thinly sliced
3 tablespoons olive oil, or to taste
1 teaspoon fresh thyme leaves, or to taste
3 tablespoons mascarpone cheese

Prepare

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Spread tomato paste into the bottom of a 10×10-inch baking dish. Sprinkle with onion and garlic and stir in 1 tablespoon olive oil and water until thoroughly combined. Season with salt and black pepper.
3. Arrange alternating slices of eggplant, zucchini, yellow squash, red bell pepper, and yellow bell pepper, starting at the outer edge of the dish and working concentrically towards the center. Overlap the slices a little to display the colors. Drizzle the vegetables with 3 tablespoons olive oil and season with salt and black pepper. Sprinkle with thyme leaves. Cover vegetables with a piece of parchment paper cut to fit inside.
4. Bake in the preheated oven until vegetables are roasted and tender, about 45 minutes. Serve with dollops of mascarpone cheese.

Ratatouille
Serves 4
Write a review
Print
Prep Time
45 min
Cook Time
45 min
Total Time
1 hr 30 min
Prep Time
45 min
Cook Time
45 min
Total Time
1 hr 30 min
Ingredients
  1. 1 (6 ounce) can tomato paste
  2. 1/2 onion, chopped
  3. 1/4 cup minced garlic
  4. 1 tablespoon olive oil
  5. 1/4 cup water
  6. salt and ground black pepper to taste
  7. 1 small eggplant, trimmed and very thinly sliced
  8. 1 zucchini, thinly sliced
  9. 1 yellow squash, thinly sliced
  10. 1 orange bell pepper, cored and thinly sliced
  11. 3 tablespoons olive oil, or to taste
  12. 1 teaspoon fresh thyme leaves, or to taste
  13. 3 tablespoons mascarpone cheese
Instructions
  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Spread tomato paste into the bottom of a 10x10-inch baking dish. Sprinkle with onion and garlic and stir in 1 tablespoon olive oil and water until thoroughly combined. Season with salt and black pepper.
  3. Arrange alternating slices of eggplant, zucchini, yellow squash, red bell pepper, and yellow bell pepper, starting at the outer edge of the dish and working concentrically towards the center. Overlap the slices a little to display the colors. Drizzle the vegetables with 3 tablespoons olive oil and season with salt and black pepper. Sprinkle with thyme leaves. Cover vegetables with a piece of parchment paper cut to fit inside.
  4. Bake in the preheated oven until vegetables are roasted and tender, about 45 minutes. Serve with dollops of mascarpone cheese.
Adapted from All Recipes
Adapted from All Recipes
Florida Girl Cooks http://floridagirlcooks.com/
ratatouille, vegetarian

 

ratatouille, vegetarian

ratatouille, vegetarian

author: Teresa Gonzalez

Teresa is a South Florida native who is a photographer that also has a passion for food. She's a seeker of sunshine, lazy days at the beach, and exquisite food.

YOU MIGHT ALSO LIKE

  • Reply

    lisa @ garlicandzest.comAugust 16, 2015

    What a cool idea! I must say, I’m glad you didn’t make the cones – I was feeling singularly unaccomplished!

  • Reply

    lisa @ garlicandzest.comOctober 14, 2015

    congratulations! so happy for you and your family!

  • Reply

    MargaretNovember 18, 2015

    Hello Teresa, I am so very excited to try your cider bourbon glazed turkey, however the recipe states you have included your own cider bourbon glaze recipe “below”…but it is not there. Would you please send it to me? My William sonoma is out. Thank you have a wonderful thanksgiving! Margaret

Leave a Reply

Your email address will not be published. Required fields are marked *