RUSTIC RATATOUILLE

August 4, 2015
rustic ratatouille, ratatouille, french, france, vegetarian

Because a small ratatouille from my old post from 2009 just isn’t enough…you need to go bigger on this vegetable dish. If needing to feed a small army or you just want to have enough to enjoy throughout the week by making ahead then this is the dish you’re looking for. I call this my rustic version of ratatouille because I lose the control freak ability to layer everything so perfectly and have matching slice sizes. It’s a bit more sloppy but the flavor is still powerful and makes your mouth water. This rustic ratatouille is a good size portion to bring to your next gathering or have for your meal prep throughout the week.

rustic ratatouille, ratatouille, french, france, vegetarian

rustic ratatouille, ratatouille, french, france, vegetarian

rustic ratatouille, ratatouille, french, france, vegetarian

Ratatouille

Ingredients

2 (16 ounce) cans tomato paste
1 large yellow onion, chopped
1/2 cup minced garlic
1 tablespoon olive oil
salt and ground black pepper to taste
1 large eggplant, thinly sliced
2 zucchinis, thinly sliced
2 yellow squash, thinly sliced
1 orange bell pepper, cored and very thinly sliced
4 tablespoons olive oil, or to taste
3 teaspoons fresh thyme leaves, or to taste
mascarpone cheese for topping, to your hearts content

Prepare

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Spread tomato paste into the bottom of a 9×13-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 orange bell pepper, starting at the outer edge of the dish and working concentrically towards the center. The key here is to not necessarily overlap and alternate in a specific order and get sloppy with it a wee bit. Drizzle the vegetables with 4 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, one hour. Serve with large dollops of mascarpone cheese, if desired.

Rustic Ratatouille
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Prep Time
50 min
Cook Time
1 hr
Total Time
1 hr 50 min
Prep Time
50 min
Cook Time
1 hr
Total Time
1 hr 50 min
Ingredients
  1. 2 (16 ounce) cans tomato paste
  2. 1 large yellow onion, chopped
  3. 1/2 cup minced garlic
  4. 1 tablespoon olive oil
  5. salt and ground black pepper to taste
  6. 1 large eggplant, thinly sliced
  7. 2 zucchinis, thinly sliced
  8. 2 yellow squash, thinly sliced
  9. 1 orange bell pepper, cored and very thinly sliced
  10. 4 tablespoons olive oil, or to taste
  11. 3 teaspoons fresh thyme leaves, or to taste
  12. mascarpone cheese for topping, to your hearts content
Instructions
  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Spread tomato paste into the bottom of a 9x13-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 orange bell pepper, starting at the outer edge of the dish and working concentrically towards the center. The key here is to not necessarily overlap and alternate in a specific order and get sloppy with it a wee bit. Drizzle the vegetables with 4 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, one hour. Serve with large dollops of mascarpone cheese, if desired.
Adapted from Florida girl Cooks
Florida Girl Cooks http://floridagirlcooks.com/

rustic ratatouille, ratatouille, french, france, 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.

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  • 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

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