Ah my never ending love for French cooking and Disney movies. This dish is made with so much love.
Ratatouille started as a stew that is made with different ingredients depending on the region but most all include a variety of vegetables and herbs. I make mine with red onion, zucchini, roma tomatoes, eggplant, and yellow squash.
Sliced thin to same size. I cheated and used a mandolin.
Traditionally it is a side dish served with noodles or rice and a main entree. I serve mine with chicken breast. I season with Italian spice, salt and pepper. Dip in egg then panko breading. Cook on the stove top or bake. Slice and serve on top of the ratatouille so each bite can get the roasted veges and soak up the sauce! MMMM!
As mentioned above ratatouille began as a stew in Nice France. Different regions began adapting their own ingredients/herbs and style of cooking. My way is definitely inspired by the adorable Disney movie Ratatouille. Such great story, you can’t help but fall in love with characters. Plus it is in Paris and about French chefs… what is not to love?! I prepare the dish by pouring a can of crushed tomatoes in a cast iron skillet, and season with herbs and fresh garlic.
Then we will stack the vegetable slices.
The goal is to create the beautiful pattern you see here…
Isn’t that gorgeous?! It is not as hard as it looks, just a bit time consuming and worth the effort. Bake for 45 minutes and…
A sprinkle of fresh parsley and VOILA!
Let’s get started!
Ratatouille
Ingredients
- 1 can 28 ounce crushed tomatoes
- 4 garlic cloves, chopped
- 1 1/2 tbsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp pepper
- 2-3 medium zucchinis
- 2 yellow medium squash
- 2 medium eggplant
- 2 red onions
- 6 roma tomatoes
- 1 tbsp parsley, chopped
- Parmesan cheese
- 1 tbsp olive oil
- Additional olive oil and parsley mixed together for a topping at the end optional
Instructions
- Using a mandolin or carefully with a knife, slice all the vegetables to the same size.
- Preheat the oven to 375°
- Pour the can of crushed tomatoes in a large skillet. Add 1 tbsp of Italian seasoning and stir.
- Sprinkle on the garlic.
- Now start stacking the vegetables. I do it in groups. Stack a zucchini slice, in your hand, then add a squash slice, onion, eggplant, and tomato. Stand in the pan and continue the process all around the pan
- Slightly press at an angle and keep working around. When you get to the center you can make a little flower design by rolling 2 zucchini slices, then wrap the squash, and end with wrapping 2 eggplant slices like in the pic. Or just continue the pattern. All up to you!
- Drizzle on some olive oil, sprinkle with 1/2 tablespoon of Italian seasoning, then the salt and pepper.
- Bake for 45 minutes. About 20 minutes in is when I start on the chicken.
- Let cool. Sprinkle on the parsley for garnish and color
- To serve you can simply arrange on the plate or you can get all fancy like on the movie. I use a clean empty can and stack the vegetables inside. Carefully pull it up to release the vege stack and juices.
- I like to sprinkle olive oil with chopped parsley around the dish and top with fresh sliced Parmesan cheese.
- ENJOYl!
