This French dish has been made for centuries, combining zucchini, eggplant, and peppers to make a delicious and hearty stew. Modern versions can be prepared in a variety of ways and with different ingredients, like tomatoes. This page contains ratatouille recipes
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March 14, 2019
This is a beautiful vegetable ratatouille that is immersed in a tomato sauce, swirled with a homemade Bechamel sauce. It's lovely and crisp on top, and soft and creamy on the bottom. This is a delight to enjoy any time of the year.
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
Yield: 6 servings
- 2 cups tomato sauce
- 1 tsp dried basil
- 1 tsp dried thyme
- 1/2 tsp chili powder
- 3 cloves garlic, minced
- 1 large red bell pepper
- 2 medium potatoes
- 1 yellow squash
- 1 zucchini
- 1 eggplant
- 1 Tbsp unsalted butter
- 1 Tbsp all-purpose flour
- 1 cup milk
- 1/4 tsp ground nutmeg
- olive oil
- salt and pepper
- Preheat oven to 375 F and bring 2-3 cups of water to a boil in a pot. Thinly slice potatoes.
- Season water with salt, then drop potato slices in. Cook for about 4 minutes until parboiled. Drain.
- Thinly slice all the other vegetables and set aside.
- To make the Bechamel sauce, heat the butter in a saucepan over medium heat. Add the flour and cook, stirring nonstop, until well incorporated but not browned.
- Add milk about 1/4 cup at a time and stir until smooth.
- When sauce is thick and creamy, stir in nutmeg, then add salt and pepper to taste.
- Pour the tomato sauce into the bottom of a baking dish, add garlic, basil and thyme, then swirl in the Bechamel sauce.
- Make little stacks of the veggie slices in your hands first in order to make the big spiral. This makes it easier to go around the baking dish, especially if you're going in colour order like I did here. I think it makes it visually pop!
- Place the stacks of veggies in the sauce around the dish. The Bechamel's thickness also aids in keeping the veggies standing up nicely.
- Work your way to the middle until it's completely packed. Drizzle with olive oil, and sprinkle with some salt and pepper.
- Bake until edges are browned and veggies are tender, about 1 hour.
Use so many of the wonderful vegetables from your garden for this flavorful, aromatic dish. I substituted cucumbers for some of the zucchini.
I cut out the middle part with the seeds, and put that in the salad for tonight.
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