Description
The beautiful ratatouille served up in the movie by the same name. Long and narrow vegetables work best. Serve over a bed of brown rice, couscous, pasta or other starch, or with crusty bread.
Ingredients
- 1 (6 ounce) can tomato paste
- ½ onion, chopped
- ¼ cup minced garlic
- 1 tablespoon olive oil
- ¾ cup water
- salt and ground black pepper to taste
- 1 small eggplant, trimmed and very thinly sliced
- 1 zucchini, trimmed and very thinly sliced
- 1 yellow squash, trimmed and very thinly sliced
- 1 red bell pepper, cored and very thinly sliced
- 1 yellow bell pepper, cored and very thinly sliced
- 3 tablespoons olive oil, or to taste
- 1 teaspoon fresh thyme leaves, or to taste
- 3 tablespoons mascarpone cheese
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Spread tomato paste onto the bottom of a 10-inch square baking dish. Sprinkle with onion and garlic. Stir in water and 1 tablespoon olive oil until thoroughly combined. Season with salt and pepper.
- Arrange alternating slices of eggplant
- zucchini
- yellow squash
- red bell pepper
- and yellow bell pepper
- starting at the outer edge of the dish and working concentrically towards the center. Overlap slices a little to display colors.
- Drizzle vegetables with remaining 3 tablespoons olive oil; season with salt and pepper. Sprinkle with thyme leaves. Cover vegetables with a piece of parchment paper cut to fit inside.
- Bake in the preheated oven until vegetables are roasted and tender
- about 45 minutes. Serve with dollops of mascarpone cheese.
Prep Time: 45 mins
Cook Time: 45 mins
Total Time: 1 hr 30 mins
Servings: 4