Ratatouille (à la Remy)

Name: Ratatouille (à la Remy)
Total time: 5400 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 tbsp Olive oil; 1/2 medium onion; 2 clove garlic, minced; 1/2 tbsp red pepper flakes; 1 large Tomatoes, chopped; 1/4 cup vegetable stock (or chicken or beef); 2 tbsp tomato paste; 1 tbsp basil; 1 tbsp thyme; 1 tsp parsley; Black pepper; salt; 1 small eggplant; 1 medium bell pepper; 1 small yellow squash; 1 small zucchini

Kathleen @cook_3478821

Atlanta, Georgia

The eponymous dish from the Disney film, Ratatouille, is easy and a beautiful addition to any dinner table. The tomato sauce is hearty and tasty (I had a hard time not eating it all up before the veggies were ready!). Thinly slicing the veggies ensures that they all cook through, and covering with parchment keeps the edges from getting too crispy. This is great served as a side dish, or on its own with a dollop of soft goat cheese as a light summer meal. Pairs well with a dry chardonnay.

Kathleen @cook_3478821

Saved

Ingredients

90 mins

4 servings

Sauce
1 tbspOlive oil
1/2 mediumonion
2 clovegarlic, minced
1/2 tbspred pepper flakes
1 largeTomatoes, chopped
1/4 cupvegetable stock (or chicken or beef)
2 tbsptomato paste
1 tbspbasil
1 tbspthyme
1 tspparsley
Black pepper
salt
Vegetables
1 smalleggplant
1 mediumbell pepper
1 smallyellow squash
1 smallzucchini

Saved

Steps

90 mins

1

Preheat the oven to 375°F.
2

In a large sautée pan over medium heat, cook the garlic, red pepper flakes, and onion until the onion is translucent.
3

Meanwhile, using either a mandolin, food processor (with slicer attachment), or knife, thinly slice the eggplant, bell pepper, yellow squash, and zucchini (slices should be approximately 1/8" thick).
4

Add the chopped tomato, veggie stock, tomato paste, and herbs to the sautée pan and cook for 8-10 minutes. Salt and pepper to taste.
5

Pour the sauce into the bottom of a 9" pie dish (or similar oven-safe dish).
6

Arrange the vegetables on top concentrically, layering them so that only a little bit of the peel is visible.
7

Top with a pinch of salt, pepper, and thyme.
8

Cover with some parchment paper (cut to fit your dish). Weight with some spare slices of veggie if necessary. Bake for 45-50 minutes until vegetables are tender.
9

Serve!