Baked Ratatouille

Wednesday was my birthday. Happy Birthday to me, Happy Birthday to me! Okay, enough of that. But as you can read here, I was spoiled throughout the day. And one way that I was spoiled is by getting not only one, but instead FOUR kitchen aid attachments. So, we decided that one way to use a couple of those new attachments was by making ratatouille. We used the shredder/slicer attachment to cut the vegetables, and the vegetable strainer attachment to make the tomato puree.

My only previous experiences with ratatouille are 1-when my host mom in Vienna made it for us to put over noodles.Yum. And 2-the disney cartoon. So to my best knowledge this is what ratatouille should be like, but if you're some professional French chef you might have something better. This turned out great for us though, the flavor of the salted and thymed fresh vegetables was absolutely stunning. And it was my first time eating eggplant. No complaints here, it tasted mostly like squash.

Enjoy.

Baked Ratatouille

 1 zucchini squash

1 yellow squash

1 small eggplant

2 large carrots

1 green pepper

4 medium sized tomatoes

1 TBS olive oil

1 TBS thyme

1 TBS salt

1/4 TBS pepper

1. Preheat oven to 400 degrees.
2. Cut tomatoes into quarters and puree using attachment or blender.
3. Slice zucchini, squash, eggplant, carrots and pepper to about 1/16 inch slices using the attachment, a mandolin or a knife.
4. Using either 2 small oval dishes (about 7 inches in length) or 1 large oval dish (10 inches across) spread tomato puree on the bottom of the dish.
5. Arrange slices of the vegetables, alternating vegetables as you go, overlapping so only the tops are not lapping.
6. Arrange the vegetables in the dish. If you are using the larger dish start on the outside and work your way to the center.
7. Drizzle the olive oil over the vegetables.
8. Sprinkle the thyme, salt and pepper over the vegetables.
9. Bake for 25 minutes for the small pans, 45 minutes for the large pans.
10. Enjoy as a side dish, or over pasta or rice for a main dish.

pre-cooked, pre-seasoned

 

What is your favorite french dish? 

Ps. I'm thinking of making French Onion Soup soon, any recommendations on recipes to follow?