Featured Recipe: Ratatouille
Minute Meal, 40 Minute Bake Time
Serves 4
Vegan
INGREDIENTS:
1 lb Japanese eggplant, trimmed
salt
1 lb zucchini, trimmed
1 lb yellow summer squash, trimmed
4 roma tomatoes cored
-
2 tbsp olive oil
1 onion, diced
1 red bell pepper, peeled + diced
3 cloves garlic, minced
2 tbsp red wine vinegar
3 roma tomatoes, cored and diced
salt + pepper to taste
2 tbsp basil, minced
1 tbsp oregano, minced
-
1 clove garlic, minced
3 tbsp parsley, minced
2 tbsp basil, minced
1 tbsp oregano, minced
1/4 cup olive oil
salt + pepper to taste
INSTRUCTIONS:
Slice the eggplant into rounds about 1/8 inch thick (a mandoline or very sharp, serrated knife works the best for this) and place in a colander. Toss the eggplant with about 1/2 tsp salt, set the colander in the sink, and let the eggplant drain for about 1/2 hour. Slice the zucchini, squash, and 4 roma tomatoes into rounds the same size as the eggplant and place in piles on a baking sheet. Save the ends of the tomatoes to add to the sauce.
Heat the olive oil in a 12-inch ovenproof skillet set over medium-high heat and add the onion and bell pepper. Sauté until soft, about 6 minutes, then add the 3 cloves garlic and continue to cook for another minute. Stir in the vinegar and diced tomatoes (including the reserved ends), reduce heat to medium, and simmer until the tomatoes have broken down into a thick sauce, about 10 minutes. Season well with salt and pepper, remove from heat, and stir in the basil and oregano.
Preheat oven to 375F.
While the sauce is simmering, make the herbed oil. Stir the final 6 ingredients together in a small bowl and set aside.
Next, assemble the ratatouille - be patient, this takes a bit of time. Placing the vegetables directly on top of the sauce in the skillet and alternating slices of eggplant, zucchini, tomato, and summer squash, create a tight ring around the inside of the pan. Create a second, smaller ring inside the first, then fill in the remaining space in the center with as many more vegetable slices as you can. You should end up with a colorful bulls-eye pattern, with bits of sauce poking up through the vegetables in places.
Spoon the herbed oil evenly over the vegetables. Cover the pan with foil and slide into the oven. Roast for about 30 minutes, then remove the foil and continue to roast until the vegetables are very tender, the top is brown, and the whole pan is bubbling beautifully, about 40 more minutes.
Remove the pan from the oven and let cool for at least 5 minutes before serving, preferably with lots of crusty bread. This dish is just as good, if not better, served the next day, either at room temperature or gently reheated. Enjoy!
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{Recipe inspired and adapted from https://tasty.co}