Now that we're slowly inching into summer produce/farmer's market season, we decided it would be a good time to make this classic French dish.
The preparation is fairly easy - just simple slicing and layering. And it's chock full of veggies and healthy fats.
Our only complaint is that it seemed a little bland. The veggies need a LOT more spice than called for, and I thought it could have used more tomato sauce as well. It's certainly not a deal-killer by any means, but we'll definitely amp up the flavor next time.
Have you ever made ratatouille? If so, what's your secret?
E & B
ratatouilleA healthy French classic.. Serves 6
1 can tomato sauce
2 cloves garlic, minced
4 sprigs fresh thyme
2 tablespoons olive oil
1/2 teaspoon chili flakes
1 eggplant, thinly sliced
1 yellow squash, thinly sliced
1 zucchini, thinly sliced
1 red bell pepper, thinly sliced
1/2 teaspoon salt
1/2 teaspoon black pepper
Preheat oven to 375. Slice the eggplant, squash, zucchini, and bell pepper.
Spray baking dish with cooking spray. Mix the tomato sauce with garlic, thyme, red chili flakes, salt and pepper. Layer on the bottom of the dish. Drizzle with olive oil.
Layer sliced veggies on top, and drizzle with more olive oil. Sprinkle with more salt, pepper, and thyme on top. Cover with parchment paper and bake for 55-60 minutes, or until the vegetables are tender.
Pretend you’re in the south of France, and enjoy.
Recipe from Chef de Home.
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