Recipes

Ratatouille

Ratatouille 

Ingredients

2 tbsp olive oil

1 yellow onion, chopped

1 28oz can diced tomatoes, with juices

1 cup roasted red pepper, chopped

 3 cloves garlic, chopped

1 tsp dried basil

1 tsp dried oregano

1 tsp dried thyme

1 medium yellow squash

2 small green zucchini

1 eggplant

3 plum tomatoes

1 tablespoon fresh thyme leaves

Directions

Preheat oven to 400F. Cook chopped yellow onion in olive oil over medium heat until soft. Add diced tomatoes, red pepper, garlic, basil, oregano, and dried thyme. Mix well, let simmer over low/medium heat, stirring frequently to avoid sticking. If mixture becomes too dry, add 1/2 cup of water at a time. You are going to let this simmer for as long as it takes you to prepare the vegetables. About 7-10 minutes. Or longer - it doesn't really matter!

Using a mandaline (or simply a knife) slice the squash, zucchini, eggplant and tomatoes into very thin slices. Set aside.

Lightly grease the inside of a baking dish. I used a 9x13 pyrex. Spoon your tomato mixture into the bottom and spread evenly. Now layer the vegetables however you like! Mine were not all the same diameter, so I did a layering patter that worked for me: 1 eggplant slice, 3 zucchini slices, 3 tomato slices, 2 squash slices, repeat. I did this around the perimeter of the dish and then went up the center without the eggplant because it was too big. Sprinkle the top with salt and pepper and fresh thyme leaves.

Cut a piece of parchement paper to sit lightly on top of your vegetables and bake for 40 minutes or until you see the tomato mixture bubbling up between the vegetables and your vegetables are cooked but not soggy.

I served the Ratatouille over whole wheat couscous and it was delicious. Enjoy!