The Best Ever Ratatouille recipe
From the first moment I saw the movie Ratatouille, I knew I had to make this dish. I didn't want the chopped up soup version, but the thinly sliced layered version in the movies.
I could just taste the yummy zucchini, squash, and eggplant, all in yummy tomato sauce all the way home until I made it.
I've seen tons of different recipes available online for this meal, but I really like mine simple.
To me, ratatouille says Italian, but it also says down home eating. It fits perfectly with spaghetti, lasagna, and chicken parmesan, but would be equally blended with a chicken fried steak and mashed potatoes.
Instead of just steaming some veggies or pulling something out of a can, why not have an elegant, sophisticated, flavorful dish that complements just about any meal?
- 1 small eggplant
- 1 regular zucchini
- 1 regular yellow squash
- 1 regular red bell pepper
- 1/2 large yellow onion, chopped
- 2 large cloves garlic, sliced or minced
- 1 (8oz) can tomato puree
- 1 tablespoon + 1 tablespoon olive oil, separated
- 1/2 tablespoon thyme
- salt and pepper, to taste
- Preheat oven to 375 degrees F. Spray an oval baking dish generously with cooking spray. (You'll have to be the judge. If you're using bigger or more veggies, you'll probably want a rectangle dish. If you're making a smaller amount, you'll probably need a round dish.)
- Pour tomato puree into the bottom of an oval baking dish, the length of the dish.
- Drop garlic (sliced or minced) and your chopped onion into the sauce.
- Stir 1 tablespoon of your olive oil into the mixture and season well with salt and pepper.
- Trim off the ends of all of your veggies and remove the core of your red pepper.
- Slice all of your veggies into super thin slices, either by hand or with a kitchen mandolin (slicer).
- In your oval baking dish, on top of your tomato puree mixture, arrange your vegetable slices in a circular fashion starting around the outside of the dish going around towards the inside. Overlap each slice just a little so you can see each one below it, and alternate vegetables as you go around.
- When completed, drizzle the remainder of your olive oil over the top of your dish and season well, once again, with salt and pepper.
- Also sprinkle your thyme over the top for a little flavor and a little garnish.
- Finally cover your dish with a piece of parchment paper cut to fit inside the dish just over your veggies.
- Bake for 45 to 55 minutes until veggies are cooked all the way through, but are still firm. They should not be brown, but you should see the tomato sauce bubbling up from underneath.
- Allow to cool before serving. We typically use this as a side dish with noodles and parmesan chicken. Delicious!!
|Serving size: 1 serving out of 8|
|Calories from Fat||81|
|% Daily Value *|
|Fat 9 g||14%|
|Carbohydrates 12 g||4%|
|Fiber 4 g||16%|
|Protein 3 g||6%|
|Cholesterol 6 mg||2%|
|Sodium 225 mg||9%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Sometimes you're just craving some yummy vegetables and this really hits the spot for me, especially with the tomato sauce.
If you're not the kind of tomato sauce freak that I am, consider so vegetable broth and Italian seasonings instead. You could also substitute tomato sauce for butter. Yum!
Don't be afraid to make any of these recipes your own. After all, you're not cooking for my family! You're cooking for yours!
Have fun, don't be afraid to experiment, and I'm sure you'll quickly fin the perfect dish to satisfy everyone in your household.
Just writing this recipe is making me hungry!