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August 24, 2009

Better Bites: Dianne's Take On Ratatouille

Better Bites: Dianne's Take On Ratatouille

For a while now I've been meaning to make a Ratatouille type dish, but just never got around to doing just that. This time of year is just perfect for this because you have so many fresh, local, healthy ingredients right at your finger tips! By pairing a few vegetables and some herbs you've got a fabulous meal that tastes amazing. I love simple, yet delicious!

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What You'll Need:
Extra virgin olive oil
Red potatoes
Sea salt
Freshly ground black pepper
Tomatoes
Thyme
Rosemary
Zucchini
Yellow squash
1 small eggplant
Red onion
Garlic scapes

Preheat oven to 400 F.

Brush a pie plate with olive oil and place a layer of potatoes of the bottom of the dish. Sprinkle with sea salt and freshly ground black pepper:

Better Bites: Dianne's Take On Ratatouille: Potatoes

You want to add just a little salt. You're going to be seasoning each layer, so you want just enough salt for the layer in question. Don't let yourself get to heavy with the salt, or you'll end up with a dish that is too salty to eat. You want somewhere between 1/8 to 1/4 a teaspoon per layer spread evenly.

Next add a layer of sliced tomatoes on top of the potatoes. Sprinkle with sea salt, freshly ground black pepper, thyme and rosemary:

Better Bites: Dianne's Take On Ratatouille: Tomatoes and Herbs

Be generous with everything but the salt. This picture was taken mid sprinkling. Make sure to get lots of herbs on this layer!

For the top layer you want to place zucchini, squash and eggplant to cover the top. Top this with red onion and garlic scapes. (Note: If you don't have garlic scapes you can use 4-6 cloves of crushed garlic instead.) Next drizzle the top with a bit more olive oil and then sprinkle with sea salt, more freshly ground black pepper, thyme and rosemary:

Better Bites: Dianne's Take On Ratatouille: Ready to Bake

Cover and bake for 30 minutes. Uncover at the 30 minute mark and bake for an additional 15-20 minutes until slightly browned and vegetables are tender:

Better Bites: Dianne's Take On Ratatouille: Baked

Serve immediately.

Now let's have some fun with leftovers!

When the leftovers sit in the fridge overnight the mixture breaks down a bit, especially the tomatoes and it forms something that resembles more like a chunky Ratatouille Soup:

Better Bites: Dianne's Take On Ratatouille: Ratatouille Becomes Soup (The Next Day!)

You can reheat and eat this as is, or you can throw in some chicken to make it an more hearty soup:

Better Bites: Dianne's Take On Ratatouille: Ratatouille Becomes Soup (The Next Day!)

I love taking left overs and making them slightly different!

Notes: You could add shrimp or beef to the "soup" the next day too. Or as I said before you could just enjoy it as is for a vegan treat. Also oregano could be added in place of, or in addition to the herbs used.

Posted by Dianne at August 24, 2009 11:36 AM

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Comments

I love dishes like this reheated...I am also behind on my blog reading...take me a few hours just for two of you out here...but its worth it...I love your CSA hauls!

Posted by: Chef E at August 26, 2009 6:46 PM

I'm way behind on my blog reading too! Haven't been able to do much reading the past few weeks.

Posted by: Dianne at August 26, 2009 8:03 PM

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