Ratatouille

The secret of a good ratatouille is to cook the vegetables separately so each will taste truly of itself.”

—Joël Robuchon, The Complete Robuchon

The Italian pack add-on has many vegetables and herbs that can be used to make a wonderful ratatouille. When you open the herb package that is included, the scent of Italian herbs makes you think of pasta and sauces.  Looking for healthy vegetable centered dishes, ratatouille is a dish that can make a great dinner!

Ratatouille is a classic Mediterranean dish.  There are many versions involving baking the vegetables together.  The flavors blend and make the vegetables the star of the dish.

It can be a vegetarian dish with the vegetables served with pasta or rice.  It can also be served  as an accompaniment with omelets or scrambled eggs.

Ratatouille

Ratatouille

Ingredients

  • 1 large onion, sliced thinly
  • 1 bell pepper, diced
  • 1 eggplant, peeled, sliced
  • 1 summer squash, halved, sliced
  • 1 zucchini, halved, sliced
  • 6 small tomatoes, diced
  • 3 garlic cloves, peeled, diced finely
  • 2 fresh sprigs of rosemary
  • 2-3 sprigs fresh thyme
  • salt and pepper
  • olive oil

Instructions

  1. Heat oven to 350 degrees.
  2. Coat bottom of ovenproof baking dish with olive oil
  3. Place all vegetables in baking pan in a layer as you chop them
  4. First, peel and slice onion and place on the bottom of the ovenproof dish
  5. Add diced garlic
  6. Rinse and slice the rest of the vegetables and place them all in the ovenproof dish
  7. Pour about 2-3 tablespoons olive oil on the top
  8. Toss the vegetables to coat them with the olive oil
  9. Salt and pepper to taste
  10. Add fresh thyme and sprigs of rosemary on top
  11. Cover with foil and bake for 45 minutes.
  12. Take the foil off and return the ovenproof dish to the oven for another 30-45 minutes
  13. When the vegetables are tender and browned, they are done!
  14. Remove sprigs of rosemary and thyme.
  15. Serve with pasta, omeletes, or roasted chicken. Enjoy!

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2 Responses to “Ratatouille”

  1. Michele says:

    What size baking dish do you recommend for this recipe?

  2. Elizabeth and Devin newbauer says:

    We dehydrated our herbs. it is so nice to have fresh herbs for cooking. We are going to have fried egg plant this week. I peel it and then slice it. We dip it in egg and then in italian bread crumbs and fry it until golden brown. Sprinkle it with parmesan cheese and enjoy.

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