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
- Preheat the oven to 325 degrees.
- Prep your baking dish by covering the bottom with just enough marinara to cover the bottom.
- Sprinkle half of the chopped onion into the marinara, along with a little garlic powder and a pinch of crushed red pepper flakes.
- Wash the squash, zucchini, and tomato. Do not peel the skins!
- 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.
- Cut the tomato as thin as possible, but it does not have to be as thin as the other vegetables.
- 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.
- Line them up in the dish against each other, alternating zucchini and squash, adding in tomato occasionally as seen in the picture below.
- 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.
- 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!)