RATATOUILLE😍
I don’t know about y’all, but after this weekend I was in some MAJOR need of a veggie packed dinner. This recipe has been known to make people say “I didn’t know veggies could taste this good” and is proof you don’t have to compromise in the flavor department for a healthy meal!
Most traditional for ratatouille is also slicing a tomato and including in the stacks of veggies, but I found the tomato sauce on the bottom provides enough tomato and lets the other veggies shine, but do you! Also, parm is not traditional either but I mean.. It’s cheese so….
Makes 3-4 servings as a main, 5-6 as a side.
Ingredients:
For the Marinara Sauce:
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½ yellow onion, chopped finely
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1 tbsp olive oil
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3 cloves garlic, thinly sliced
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2 tbsps tomato paste**
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1 14oz can crushed San Marzano tomatoes*
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1 cup water
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Few sprigs fresh basil
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Few sprigs fresh oregano (or ½ tsp dried)
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Salt and pepper
*Tip: If you buy the 28oz can of San Marzano tomatoes from Trader Joe’s, just double the recipe! It’s always good to have marinara around for a quick meal!
**Tip on tomato paste: buy it in a tube – much easier to store and that way you don’t have half a can leftover when you’re not using much!
For the Ratatouille:
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1 large yellow squash
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1 large zucchini
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1 small eggplant (the skinnier the better)
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2 cups fresh basil, plus ¼ cup
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½ cup parmesan (optional – omit for dairy free)
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¼ cup olive oil
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2 chopped garlic cloves
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Salt and pepper
Directions:
For the Marinara:
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Start by sautéing the onion in olive oil in a cast iron (on sale for $17! here) or skillet and season with salt and pepper. Cook on low until brown and translucent.
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Add in 3 cloves of garlic thinly sliced and cook 1 more minute.
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Stir in tomato paste for 1 more minute until well incorporated.
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Add in canned tomatoes and water and bring to a boil.
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Add basil and oregano and reduce to a simmer until thickened, around 20-30 minutes.
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Turn off the heat and spread the marinara out evenly in your cast iron (you can also use a cast iron or round baking dish).
For the Ratatouille:
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Slice all veggies in ¼” rounds. It goes by a lot faster if you have a mandolin. Like literally cuts it down from 5 min prep to less than a minute. You can find the one I have here.
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Add to a colander and sprinkle with salt. Let sit for 10 minutes, and then pat dry with paper towels.
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Start creating alternate stacks starting with eggplant, squash, zucchini, basil and add to the dish. Continue repeating until all veggies have been added to the baking dish.
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In a bowl, mix together olive oil, extra chopped basil, minced garlic and salt.
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Drizzle on top of vegetables and cook covered with tin foil at 350 degrees for 40 minutes.
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Remove the tin foil and add the parmesan (if using). Broil for 5-7 minutes or until browned and serve!
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