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Ratatouille


  • Author: Adapted from Chef de Home

Description

While Chef de Home’s recipe made for a fantastic foundation, I made some adjustments based on my 1st and 2nd time making it – you need more vegetables to fill even just a small casserole dish, and while they preferred to leave the tomato sauce up to you, I like using pre-packaged items that not only taste good, but are good for you. If I don’t have the time to make the tomato sauce myself, the whole30 compliant version I found will work perfectly! They also used bell pepper, but it doesn’t fit the circular theme that’s going on, so I swapped for tomato – yes, it’s more watery, BUT you almost need that for the sauce to loosen it up and really ensure all your veggies are covered. The bechamel is a GREAT  addition of creaminess to this recipe, but I did add reduce the milk (you don’t need 1 cup), and added salt/pepper. I will also say, you don’t have to boil the potatoes – you slice them so thin anyway, they’re perfect cooking with the rest of the veggies.


Scale

Ingredients

Ratatouille

  • 2 eggplants
  • 2 yellow squash
  • 2 zucchini
  • 3 medium red potatoes
  • 3 beef tomatoes

Bechamel Sauce (not whole30 compliant)

  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 1/2 cup of milk
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Tomato Bottom

  • 1 jar of Paul Newman’s Tomato & Basil Sauce (Whole30 Compliant!)
  • 3 cloves of garlic, minced
  • 34 sprigs of thyme
  • 1/2 teaspoon chili flakes
  • Additional salt/pepper to taste
  • olive oil for topping

Supplies

  • Mandoline (and no cut gloves…)
  • Parchment Paper
  • Biscuit Cutter

Instructions

  1. Preheat oven to 375°F. Place your baking dish (whatever you want to use) on top of parchment paper, and use a pencil/pen/marker to draw around the bottom – cut out the shape with scissors and set aside. This will ensure the parchment paper fits perfectly inside.
  2. CAREFULLY slice all of your veggies via mandoline (or knife) to about 4mm or 1/8 of an inch – for uniformity, you can use a biscuit cutter to cut the bigger veggies down to size of your smallest veggie width (I used my zucchini to dictate the size of all my circles).
  3. In a small saucepan, melt the butter, then add in the flour. Cook for about 1-2 minutes, then add in the milk, stirring constantly until thickened. Stir in nutmeg, salt, and pepper (adding more to taste), and set aside.
  4. In the bottom of your baking dish, pour ALL (yes, all), of the jar of tomato sauce (about 2-2 1/2 cups), the garlic, thyme, chili, salt, pepper, and all of the bechamel sauce. Stir to combine.
  5. Create stacks of vegetables (I usually do zucchini, potato, eggplant, tomato, squash), and place into your dish, having them stand on their edges – repeat and make a circle along the outside rim, then again inside. The sauce will be thick enough to support the stacks standing.
  6. Drizzle with a little olive oil, then place the parchment paper on top, and bake for 55-60 minutes.
  7. When done, remove from oven, let sit for 5 minutes, then serve warm and drizzle more olive oil on top if desired. (You can also top with parmesan cheese!)
    1. Note: For a fun way to serve, use a larger biscuit cutter to arrange stacks delicately inside to make it stand like my photo!

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