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

2015-08-03 21:33:04

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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.

By Teresa Gonzalez

Adapted from Florida girl Cooks

Adapted from Florida girl Cooks

Florida Girl Cooks http://floridagirlcooks.com/

The post RUSTIC RATATOUILLE appeared first on Florida Girl Cooks.

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

2015-07-27 09:34:45

Serves 4

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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.

By Juli Wafler Bitler

Adapted from All Recipes

Adapted from All Recipes

Florida Girl Cooks http://floridagirlcooks.com/

The post RATATOUILLE appeared first on Florida Girl Cooks.