Most of our meals this week are coming from the freezer (mac and cheese, Noney's sauce) or from the hit parade (red lentil soup), so there's nothing very exciting to post. So here's something different for you to try.I know Fall is here, but you have about one week left to eat your last fresh eggplants, tomatoes, peppers, and other such summery vegetables.
This baked ratatouille idea is liberally lifted from Smitten Kitchen. But something this good should be appropriated and adopted as your own. It's pretty, it's delicious and you can bake it ahead and serve at room temperature. Genius dish. (Apologies for the 1970's-era glamour shot.)
Baked Ratatouille
- 1 medium eggplant
- 2 zucchini (1 yellow, 1 green if possible)
- 1 large red bell pepper
- olive oil
- salt and pepper
- herbs: basil, thyme, chives (optional)
Slice all your vegetables into thin rounds. What's important is that they're all sliced to the same thickness, so if you can only slice 1/4" slices, that's fine. I like them thinthinthin and use my mandoline.Layer the vegetables into a baking dish like so:
Sprinkle with salt and pepper and toss finely chopped fresh herbs over the top if you wish. Drizzle with olive oil. Cover with foil.
Bake at 375 for about 30 minutes. Take the foil off and bake another 10-15 minutes. Everything should be cooked through but not mushy.
This dish is great at room temp and is very good when baked a day ahead and left to mellow in the fridge.
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2 comments:
I bake my ratatouille too, although the method is a little different, involving baking the vegetables separately first. It is rather time-consuming, but simple.
Would love to hear about your method. Have you posted it?
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