After watching Ratatouille: Rat-a-too-ee last weekend, I was intrigued to replicate Remy’s ratatouille recipe, not ingredients-wise, but by following his cooking style. The result was baked ratatouille with vegetables put together in a fancy order. Preparing the dish was fun, and the dish was delicious.
2 yellow squashes, cut in thin rounds
3 zucchinis, cut in thin rounds
4-5 small tomatoes, cut in thin rounds
1 big or two medium tomatoes
1 tbsp tomato paste
2 tbsp olive oil
3 cloves of garlic
1 tbsp fresh basil
2 tbsp dill
3 tbsp parsley
1 tsp oregano
1 tsp balsamic vinegar
1 tsp black pepper
1 tsp red pepper flakes
-Put olive oil, vinegar, 2 medium tomatoes, tomato paste, 3 cloves of garlic, 1 tbsp fresh basil, dill, oregano, black pepper, pepper flakes, and salt in a food processor and blend. You’ll have nice smelling tomato + herby sauce.
-Wet the bottom of an panggangan dish with this sauce.
-Place thin rounds of zucchini, yellow squash, and tomato one after the other in an order you like.
-Pour the rest of the tomato sauce on top. (Don’t add extra water; the vegetables will release more than necessary) Scatter finely chopped parsley.
-Cover the dish with aluminum foil and bake in a preheated panggangan at 375 for approximately an hour.
Serve as a side dish with meat or serve as a main dish with any kind of rice.