This is the perfect side dish for any summer gathering, it's so light and fresh, not to mention absolutely delicious! To top it off, it's also vegan and gluten free, leaving you feeling light and satisfied. If you haven't heard of or made ratatouille before, it's not as fancy as it sounds and it's definitely easier than it looks. It consists of several different types of ripe, colorful, veggies, that are sliced and baked in a delicious, hearty tomato sauce. You really can't go wrong bringing this dish to your next summer get together.
First things first, preheat oven to 400 degrees F.
You will need a fairly large oven safe dish. I went with the Emile Henry oval shaped casserole dish, 14.2 x 9.4, 2.5 quart. Any oven safe dish around that size will work.
Pour 1 cup of crushed tomatoes into the oven safe dish. I used organic, canned, crushed tomatoes. Next, add in 3 large cloves of organic garlic (minced), 1/2 tsp of dried oregano, 1/2 tsp of dried thyme, and 1 tbsp of fresh organic basil (about 4 large leaves, chopped). I used fresh basil instead of dried because I had an abundance of it in my garden and can't seem to fight the urge to use fresh ingredients when I have them. But dried basil will work just fine.
For this recipe, you will need colorful, ripe, and seasonal veggies. I chose eggplant, zucchini, yellow squash, red onion, orange bell pepper, sweet potato, and tomatoes. I went with organic and tried to go with all different colors to make the dish extra appealing to the eye. I'd recommend getting your vegetables all around the same circumference, it will help when you assemble the slices into the dish. Choose the vegetables that you like best, or go with what is in season, these are just the ones that I went with.
For this recipe I went with 2 medium yellow squash, 2 medium zucchini, 1 orange bell pepper, 1 large red onion, 4 ripe tomatoes, 1 sweet potato, and 1 large Italian eggplant. As far as the eggplant goes, it would be best to get a Japanese eggplant, they are skinnier than an Italian eggplant, which is much wider and more paired shaped. But whichever eggplant you can find will work. Also, when choosing your vegetables, the amount will depend on the size you get. For example, you can use 1 large sweet potato or 2 smaller potatoes. Buy accordingly to what will work for you and your dish.
Thinly slice all of the vegetables equally, you will want them about 1/4 inch thickness. This is step takes a few minutes. You can either use a sharp knife or a mandoline slicer. I used a mandoline, they can make the job easier and quicker, but be careful, they can be dangerous. I've learned from experience LOL.
Once you have sliced all of the vegetables, begin to place them into the dish, on top of the tomato sauce mixture, alternating vegetables (see the photo below). You will want to place the vegetable slices on their edge, beginning with the outer portion of the dish and working your way to the center in a spiral fashion. Use the larger slices for the outer edge and save the smaller slices for the center.
After all the dish is completely full, brush the top of the vegetables with olive oil, then add salt and pepper to taste.
Cover the dish with foil or a lid, and place in the oven. Cook for 45 minutes. You might need to cook it for longer depending on the thickness of your vegetable slices.
Serve immediately.
Easier than it looks right? Hope you enjoy this one as much as I did!
Note 1: The number listed for each vegetable in the ingredients below, are based on the size. Go ahead and adjust it accordingly to what you find or prefer.
Note 2: Try to get all vegetables around the same circumference, this will help with assembling into the dish.
Note 3: You don’t have to use these exact vegetables if you can’t find them or if you don’t like them. Get any vegetable that has a higher water content, colorful and/or in season.
Note 4: Organic is optional.
INGREDIENTS:
2 organic yellow squash, medium
2 organic zucchini, medium
1 organic orange or yellow bell pepper
2 organic Japanese eggplants (skinny eggplant) or 1 organic large Italian eggplant (wide)
1 organic red onion, large
4 organic ripe tomatoes
1 organic sweet potato, large or 2 small
3 organic cloves of garlic, large, minced
1 cup of crushed organic tomatoes (I used canned)
1 tbsp of organic fresh basil (about 4 large leaves), chopped
1 tsp of dried oregano
1 tsp of dried thyme
2 tbsp of olive oil
Salt and freshly ground black pepper to taste
INSTRUCTIONS:
1. Preheat oven to 400 F.
2. In an oven safe dish (I used an oval shaped casserole dish, 14.2 x 9.4, 2.5 quart), pour in the crushed tomatoes, minced garlic, fresh basil, dried oregano, and dried thyme. Mix together until well combined. Set aside.
3. Thinly slice all of the vegetables equally, about a 1/4 inch thickness. (This step will take the longest).
4. Place the slices in the dish on their edge, alternating vegetables. Start from the outer edge, moving your way in towards the middle, forming into a spiral. Use the larger slices for the outer portion and the smaller slices for the center.
5. Once all the vegetables have been assembled, brush them with olive oil and sprinkle with salt and freshly ground black pepper.
6. Cover with foil and bake in the oven for 45 minutes. You might need more time, depending on the thickness of the vegetable slices.
7. Serve immediately.
Enjoy!!
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