The zucchini and eggplant from the garden inspired me to make ratatouille this week. It was my first time making the dish, and I went about it in a non-traditional way. Julia Child would not likely approve.
The recipe I used attempted to recreate the ratatouille made by Remy the rat in Disney’s Ratatouille. There’s something about the idea of creating a recipe in the real world, based on a recipe in a fictionalized world, that really tickles me.
No herbes-de-Provence, no whole tomatoes, no chopping or dicing or cooking the veggies separately. This recipe is remarkably simple and yields a surprisingly delicious final product. How can a bunch of vegetables with minimal seasoning taste THIS good?
The recipe basically reads like this:
- Spread sauce and sliced garlic on the bottom of the dish.
- Wash and slice veggies thinly.
- Arrange them alternatingly and fancily in the dish.
- Drizzle with olive oil, sprinkle with salt, pepper, and fresh thyme.
- Bake at 375 with parchment paper on top for 40-45min.
That’s pretty much it. Really easy, really healthy, and really tasty. We ate ours with couscous, which nicely collected the tomato sauce and liquid from the baked veggies. I could see myself serving it with rice or bread as well.