Ratatouille
Enjoy a savory and hearty dish full of natural ingredients
Try making this hearty and crowd-pleasing dish, rich with vegetables and flavor.
Serves: 4
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Ingredients:
- 2 zucchinis
- 2 sweet potatoes, peeled
- 2 summer squashes
- 1 white onion, diced or julienned
- 1 red pepper, diced
- 3 cloves of garlic, chopped
- 3 tablespoons of olive oil
- Rosemary (to taste)
- Salt (to taste)
- Pepper (to taste)
- Flat-leafed parsley, chopped (garnish)
Prep/cooking instructions:
- Preheat oven to 300°.
- Heat the olive oil in a large pan on medium-high heat.
- Sauté diced onion and red pepper with 3 cloves of chopped garlic until soft.
- Thinly slice the zucchini, summer squash, and peeled sweet potato. Consider using a mandoline for slicing.
- Make horizontal stacks of alternating vegetables (zucchini, sweet potato, summer squash) and place around a high-sided oven-safe sauté pan. Remove from the pan once you get a feel for how much you need to fill the rest of the bottom of the pan.
- Add remaining slices of vegetables with rosemary, salt, and pepper to the onion/red pepper/garlic until completely soft.
- Blend sautéed veggie mixture with a tablespoon of olive oil until smooth, and coat high-sided oven-safe sauté pan—save some for plating!
- Place vegetable stacks around the pan starting on the outside, then on the inside.
- Drizzle olive oil, salt, pepper on top of stacks.
- Cover with parchment paper and roast at 300° for 90 minutes.
- Garnish with parsley.
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