Ratatoullie
Sept. 23, 2021
I love to make this dish in the Fall and Winter when we have company over because it’s just so pretty! Following special occasions where we’re constantly indulging in rich food, like around the holidays, it’s a great vegetarian meal that keeps dinner light and healthy. If you wanted to make a fuller meal, pair this recipe with my French Onion Soup for a full on French theme!
Serves 4
Ingredients
- 1 tbsp EVOO
- 2 tbsp garlic, smashed
- 1/2 small sweet onion, diced
- 1 yellow bell pepper, diced
- 1 red bell pepper, diced
- 8-10 leaves fresh basil, chopped
- 1 28 ounce can Marzano whole peeled tomatoes
- 1 large zucchini *you can also use yellow squash!
- 1 small eggplant
- 4-5 beefsteak tomatoes
Dressing
- 4 tbsp EVOO
- 1/2 tbsp garlic, chopped
- 1/2 tbsp herbs de Provence
- 2 tbsp fresh parsley, chopped
- salt and pepper to taste
Directions
- Preheat the oven to 375 degrees.
- Slice the eggplant, zucchini, and tomatoes into 1/4-1/8 inch rounds and set aside.
- Heat the EVOO in a dutch oven or deep, oven safe pan with a lid over medium high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Salt and pepper to taste. Add the can of tomatoes by using your hands to crush up and break apart each tomato before throwing it into the pan, throw the leftover tomato sauce in too. Remove from heat and stir in basil.
- Smooth the surface of the sauce with a spoon or spatula and arrange the veggies upright in alternating patterns (i.e. zucchini, tomato, eggplant) on top of the sauce, going around the pan, working from the edge towards the middle until it is full and you have a circular pattern.
- Make the dressing in a small bowl by combing the EVOO, garlic, parsley, herbs de Provence, salt and pepper. If you like a little spice, add a pinch of red chili flakes to the dressing for some heat! Spoon the seasoning all over the veggies.
- Cover with the lid and transfer to the oven to bake for 40 minutes. Uncover and bake for another 20 minutes or until the sauce is bubbling and the veggies look slightly roasted. Serve while hot and enjoy!
With love,
Ashley Jo
