April 2, 2013

In the Kitchen: Ratatouille

After a week of traveling it is refreshing to get back in the kitchen. It is especially refreshing to make a meal that is vegetable rich after a few days of constantly eating out. I enjoyed our travels and getting to see different parts of the south, but being home and in the kitchen is great. Ratatouille is the perfect vegetarian meal. Easy prep and assemble, this version is a one dish wonder. Plus, any meal that reminds me of a cute pixar mouse is a winner in my book. 

Ratatouille 
Adapted from Smitten Kitchen

1 small can tomato sauce 
2 garlic cloves sliced
1/2 yellow onion finely chopped 
1 tablespoon olive oil 
1 medium zucchini
 2 small yellow squash or 1 medium 
1 red bell pepper 
1 teaspoon herbs de Provence 
Salt and Pepper
Sour Cream for serving 

Method: 
In a medium sized oval baking dish pour in tomato sauce. Top the tomato sauce with garlic, onion, olive oil, salt and pepper, and stir until combined. Thinly slice zucchini, yellow squash, and red bell pepper. 

Arrange the vegetables on top of the tomato sauce so that they are overlapping, but edges are sticking out. Sprinkle the vegetables with herbs to Provence and top with aluminum foil. 

Bake at 375 for 40 minutes and an additional 10 minutes with foil removed. Serve with sour cream and your favorite grain, I chose couscous. 

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