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
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.
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- 1 (6 ounce) can tomato paste
- 1/2 onion, chopped
- 1/4 cup minced garlic
- 1 tablespoon olive oil
- 1/4 cup water
- salt and ground black pepper to taste
- 1 small eggplant, trimmed and very thinly sliced
- 1 zucchini, thinly sliced
- 1 yellow squash, thinly sliced
- 1 orange bell pepper, cored and thinly sliced
- 3 tablespoons olive oil, or to taste
- 1 teaspoon fresh thyme leaves, or to taste
- 3 tablespoons mascarpone cheese
- Preheat the oven to 375 degrees F (190 degrees C).
- 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.
- 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.
- Bake in the preheated oven until vegetables are roasted and tender, about 45 minutes. Serve with dollops of mascarpone cheese.
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