Ratatouille
French classic, roasted vegetables and marinara make a beautiful side dish you will be proud to serve.
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!