Ratatouille Recipe

As a kid, I watched Disney’s “Ratatouille” more times than I would like to admit. Every time I’d watch it, I’d be drooling over the cartoon food, especially when Remmy makes the ratatouille in the end. I eventually forced my parents to try to recreate it, but to my 10-year old horror, it was made up entirely of vegetables that I would have deemed worthy for methods of torture, and definitely not for pleasurable consumption.

Alas! Almost 11 years later, I am no longer afraid of vegetables, and I just recently became re-inspired to create the dish. I decided not to go the traditional route, as I wanted to use ingredients that I already had available in my kitchen. Experimenting with a new recipe on an empty stomach was a little nerve-racking, but the results were amazing!

Note: this recipe makes enough for one person, but it can be easily multiplied to feed more by adding more vegetables and a bigger baking dish to fit your needs.

What you’ll need:

  • 1 small, clear baking dish (4″x6″ approximately)
  • 1 yellow squash
  • 1 zucchini
  • 1 roma tomato
  • Handful of finely chopped onion
  • Marinara sauce
  • Fresh rosemary
  • Olive oil
  • Salt & pepper
  • Italian seasoning
  • Garlic powder
  • Crushed red pepper

Directions:

  1. Preheat the oven to 325 degrees.
  2. Prep your baking dish by covering the bottom with just enough marinara to cover the bottom.
  3. Sprinkle half of the chopped onion into the marinara, along with a little garlic powder and a pinch of crushed red pepper flakes.
  4. Wash the squash, zucchini, and tomato. Do not peel the skins!
  5. Cut off the ends of the squash and zucchini and throw them away. Slice the squash and zucchini very thinly, the pieces should be a little flimsy and not thick and stiff. 
  6. Cut the tomato as thin as possible, but it does not have to be as thin as the other vegetables.
  7. Put all the cut vegetables into a bowl. Drizzle olive oil (about 1-2 tablespoons) over the vegetables making sure each piece is covered. Season them generously with salt & pepper, and a little garlic powder and italian seasoning. 
  8. Line them up in the dish against each other, alternating zucchini and squash, adding in tomato occasionally as seen in the picture below. 
  9. Drizzle marinara over the top of the vegetables. Separate a few rosemary leaves from the stem and sprinkle them on top, along with the remaining onion. 
  10. Bake in the oven for 25-30 minutes (35-45 mins for larger quantities), or until the veggies are tender. I turned it up to 350 degrees for the last 5 minutes and got the marinara really bubbling on the bottom. You should be able to easily poke through the zucchini and squash with a fork to know that it is done. It will be hot, but should be served immediately. Enjoy!

I served mine with tricolored rotini with olive oil and seasoning and a side of avocado. I imagine it would taste great with most pasta, or even on top of chicken! (That might be the next recipe I’ll have to try… Yum!) 

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