Empty the Refridgerator Ratatouille

As the end of summer approaches, more and more produce is getting stacked away in the refrigerator. It needs to be eaten–after all, veggies are good for you–but how? Roasted vegetables to the rescue. This is the easy, peasey variation on the French classic, ratatouille. Take zucchini, summer squashes, ripe tomatoes, bell peppers, eggplant, mushrooms–really whatever you have on hand. Coat it in olive oil, salt and pepper it. Arrange it neatly if you like (or just dump it all in) a casserole pan.

Ratatouille1A

Then, cover it up with some parchment paper–to keep your vegetables looking fresh rather than brown.

Ratatouille2A

And enjoy!

ratatouille3

Empty the Refrigerator Ratatouille

  • Servings: 4
  • Time: 30 minutes of slicing and arranging, 30 minutes of baking
  • Print

Ingredients

  • 1/4 cup of olive oil
  • 2-3 large, ripe tomatoes (or use 1/2 cup of tomato sauce)
  • 2 medium zucchini, sliced thin
  • Your choice of summer squashes, eggplant, mushrooms, and bell pepper, sliced thin
  • seasonings you have on hands(alt and pepper, rosemary, thyme, and basil were what I used)

Tools/Materials

  • Parchment paper (and scissors)
  • a small casserole pan–I used an 8×8 pan and it was sort of crowded
  • a knife for vegetables or one of those fancy mandolins
  • A salad sized bowl

Make it

  • Slice your vegetables up as uniformly as you can (just so they cook evenly and look pretty) and into the bowl they go. Add olive oil, salt and pepper, and mix it up to coat all the vegetables evenly.
  • Preheat your oven to 400 degrees Fahrenheit
  • If you using tomato sauce, spread it on the bottom of the pan. Begin to layer the vegetables in. You can alternate between colors; make circles, spirals, or lines; or just dump it all in and be done with it.
  • Drizzle with just a little more olive oil.
  • Add a dash of herbs and spices–I used about a shake of all the ones listed, but feel free to go a different route.
  • Cut a piece of parchment paper to cover the pan and place it on top.
  • Bake your beauty at 400 for 30 minutes.
  • Let it cool a little and serve sprinkled with parmesan, over pasta, with chicken, or whatever you are having tonight.

 Did you try it out? How did it go? Or do you have a favorite way of using up those peak season veggies? Tell us in the comments!

 

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3 thoughts on “Empty the Refridgerator Ratatouille

    • Mariana says:

      It looks great! Being able to put a different spin on basic dishes is always lovely since it keeps you from getting bored. Sadly, zucchini season is over, but perhaps cubed winter squash could be substituted for a heartier rendition on this classic 🙂

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