Remember Ratatouille, the cute rat Remi who loved to cook and dreamed of working in a French restaurant? His culminating dish being Ratatouille. I have been fascinated by the simple French dish ever since and finally felt inspired to make it as my contribution to a dinner my family was invited to attend. We were invited to someone else's apartment for dinner! Truly miraculous, our Chinese teenager was surprised too, he even remarked that this was the first time we were invited and he was able to come to someone else's home for a meal. We have friends over often for a meal in our apartment, but more rare for us to go to someone else's home. It could be because we are a large family of seven. Or, as Sarah the friend who invited us over remarked, because she is intimidated by my cooking. Thank you Sarah for inviting us over. She had a few food issues that I tried to address when I picked a recipe. She is allergic to shell fish and soy and her stomach has trouble digesting a lot of fat. When I went shopping last week I picked up the cutest small eggplants and then at my favorite Asian market I bought the other vegetables. This is a wonderful vegetable side dish. My husband loved it. Sarah also enjoyed it. Now I can say I have made ratatouille, and it was delicious.
This is how vegetables should be eaten.
1 Yellow Crookneck Squash
1 Zucchini
3 small Eggplants
6 Campari Tomatoes
1 Red Bell Peppers
1 Orange Bell Peppers
2 Shallots
6 cloves of Garlic
1 1/2 tablespoons Kosher Salt
Olive Oil
Preheat Oven to 500 Fahrenheit
Wash and cut squash, zucchini, eggplants, and bell peppers into 1/2 inch chunks.
Peel garlic and shallots and mince very small.
Put all the cut vegetables into a large bowl.
Pour olive oil to coat the vegetables, sprinkle salt and stir until all the vegetables are coated with oil and salt.
Place vegetables on one or two sheet pans depending how big your sheet pans are.
The vegetables should be one layer high.
Roast vegetables for 10-15 minutes or until the vegetables are browned.
Remove vegetables from the oven and place in large serving dish together.
Wash and quarter the tomatoes and place on the other vegetables.
Enjoy!
Ratatouille
Printable recipe Found Here
Ingredients:
1 Yellow Crookneck Squash
1 Zucchini
3 small Eggplants
6 Campari Tomatoes
1 Red Bell Pepper
1 Orange Bell Pepper
2 Shallots
6 cloves of Garlic
1 1/2 tablespoons Kosher Salt
Olive Oil
Process:
Preheat Oven to 500 Fahrenheit
Wash and cut squash, zucchini, eggplants, and bell peppers into 1/2 inch chunks.
Peel garlic and shallots and mince very small.
Put all the cut vegetables into a large bowl.
Pour olive oil to coat the vegetables, sprinkle salt and stir until all the vegetables are coated with oil and salt.
Place vegetables on one or two sheet pans depending how big your sheet pans are.
The vegetables should be one layer high.
Roast vegetables for 10-15 minutes or until the vegetables are browned.
Remove vegetables from the oven and place in large serving dish together.
Wash and quarter the tomatoes and place on the other vegetables.
Enjoy!
I had your family over for dinner once, but it was a long time ago and I only served pasta. Feeding an additional seven can be a little daunting ; )
ReplyDeleteThis ratatouille looks amazing though - I agree that vegetables should be eaten like this - fresh, minimally handled/altered. While I was hoping for some cross-cut corn cob action (like in the movie), I'm happy with everything else you included!