Ratatouille

Yes, ratatouille is a meal and not just a movie.

I am always looking for some easy recipes that are also pretty to look at. We all eat with our eyes first, so finding something that is appealing to the eye is always important when I am coming up with dinner. I started making this recipe a few years ago, and I always go back to it. I love that you can sort of use the veggies that you have around and it can be a side dish or a main course.

The important part of this dish is getting veggies that are similar in size. I typically will use zucchini, yellow squash and a chinese eggplant. The colors are pretty and they all slice into a nice uniform size. I’m not going to lie, having a mandolin makes this recipe so much easier, but a nice sharp knife works well too.

I like to serve mine over a nice bed of polenta and topped with some goat cheese and make it a whole meal. Feel free to adapt and make this however you please!

Ingredients:

2 zucchini

2 yellow squash

2 chinese eggplants

1 jar of tomato sauce

garlic

salt and pepper

Directions:

Preheat oven to 375 degrees.

Start by slicing all your veggies into thin rounds. I like to use the smallest setting on my mandolin. In a dish, pour your tomato sauce to make a nice base for your veggies to set in. Add in some slices of garlic and salt and pepper. You can also add in some herbs such as oregano or rosemary if you have it on hand.

Start layering your veggies in your dish starting on the edges and working your way to the middle of you dish. Sprinkle with olive oil, salt and pepper and cover your dish with parchment paper. Place in oven and bake for 35-40 minutes.

Serve warm over your polenta!