This is the time of year that we get a great abundance of squashes, tomatoes, and eggplants from our gardens.
Ratatouille, a savory vegetable stew, is traditionally cooked on the stove top.
Here, we are ditching the stove top to roast the veggies in the oven to caramelize and intensify the flavors.
I like to use separate pans for each vegetable to keep the flavors distinct.
Use parchment lined pans to reduce oil, and for easy clean up.
I spray my veggies with a Misto, so only a very small amount of oil is used.
You can make this dish vegan by eliminating the parmesan cheese, and substituting nutritional yeast to give it a cheesy flavor, and add B vitamins.
If you choose to use parmesan, it is best to buy a block and grate it. Pre-grated cheese has cellulose and other fillers. And please! None of that stuff in the green can!
I buy several blocks of Parmigiano Reggiano, run it through the food processor in bulk, and store it in the fridge.
This serves about 6 as a meal with a hunk of good toasted baguette and a simple green salad. You can also use ratatouille to top your favorite pasta or whole grain pizza crust.
I used mine to make whole wheat pizza with ratatouille and smoked mozzarella cheese. Delicious!
Ingredients:
2 large Vidalia onions
2 medium eggplants
2 summer squash or zucchini
3 large tomatoes
1 fennel bulb, trimmed of fronds (optional)
8-10 large cloves garlic
2 cups packed fresh herbs such as oregano, basil, and parsley, divided
Good quality olive oil
Good quality parmesan cheese
Balsamic vinegar
Salt and Pepper
-Dice veggies to about 1/2″ cubes, and chop garlic
-Spread in a single layer on parchment lined baking pans
-Top with 1 cup herbs, a small drizzle of olive oil, salt and pepper
-Place in oven pre-heated to 400 degrees and roast about 45 minutes, stirring occasionally, until veggies begin to caramelize
-Transfer to a bowl, and while hot drizzle with olive oil and balsamic vinegar, and sprinkle with parmesan cheese and remaining cup of fresh herbs
-Taste and re-season as needed before serving
