Baked Ratatouille

victoriamcginley.com

Soulcakeduck

extra virgin olive oil

1 medium onion, peeled and sliced

5 cloves garlic, peeled and chopped

pinch crushed red pepper flake

1 medium-large zucchini

1 medium-large yellow zucchini

1 orange heirloom tomato

4 medium vine tomatoes

1 small Japanese eggplant

1 tbsp tomato paste

Kosher salt and freshly ground black pepper to season

* Note about the vegetables: Be sure to purchase squash, eggplant and tomatoes that are roughly the same size in diameter. It doesn’t have to be perfect, but if you end up with a really skinny zucchini and a fat eggplant, you may have to do some trimming to get the dish to look as nice. When I made this dish, I used a regular bell shaped eggplant, and that made things more difficult, which is why I’m recommending the use of Japanese eggplant. They tend to be more cylindrical. note: Note about the vegetables: Be sure to purchase squash, eggplant and tomatoes that are roughly the same size in diameter. It doesn’t have to be perfect, but if you end up with a really skinny zucchini and a fat eggplant, you may have to do some trimming to get the dish to look as nice. When I made this dish, I used a regular bell shaped eggplant, and that made things more difficult, which is why I’m recommending the use of Japanese eggplant. They tend to be more cylindrical.

subheading: For garnish:

Asiago or your choice of cheese (I’d try Parmigiano Reggiano, or even goat cheese! But whatever you have around and will melt well.)

Fresh basil, julienned

Directions at victoriamcginley.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer