Before Mom and Dad left for India, I wanted to make something special for them. They are unlikely to visit for another year or so; this was my way to end our time together on a high note. With summer produce on a high in markets, ratatouille it was.
I had pinned this beautifully presented ratatouille dish for some time now and it was time to give it a try. The flavors are traditional and the presentation contemporary. It’s not the mush like stew that it originally was intended.
The veggies are sliced thin, pan-fried to take out excess moisture and then baked over a ripe fresh tomatoes sauce.
If anything is a summer on a plate then this is it. Colorful, vegetarian and seasonal to boot.
I made mini ratatouilles as individual servings and then paired it with big pearly Israeli couscous for a filling meal. It’s a great alternative to good old salad and a great way to eat that 2 cups of veggies per meal.
My kid didn’t touch it but we all loved it. Give it a try this summer while veggies are at their peak!
For the Sliced Veggies
- 2 Zucchini thinly sliced
- 1 yellow squash thinly sliced
- 1/2 eggplant thinly sliced
- 2 roma tomatoes thinly sliced
For the Sauce
- 2 tablespoon olive oil, divided + 1 teaspoon to grease the baking dish
- 3 garlic cloves
- 1/2 cup white onion finely diced
- 2 roma tomatoes finely diced
- 1/2 red bell pepper finely diced
- Handful of parsley, finely chopped + more for garnish
- 1 teaspoon dried oregano
- Salt and Pepper to taste
- Crumbled goat cheese to garnish
- Heat a table-spoon of olive oil in a skillet. Sear the zucchini, squash and eggplant on each side lightly till light golden brown. Set aside.
- In the same pan add another table-spoon of oil. Saute the garlic and onion in the oil for 2 – 3 minutes till onions are translucent over medium heat.
Then add red bell pepper. Saute for another 2 – 3 minutes till softened. Add tomatoes, parsley, oregano, salt and pepper. Cook for another 4- 5 minutes till cooked into a thick sauce.
Pre-heat the oven to 400 F.
Grease a baking dish with olive oil. Spoon sauce at the bottom. Layer the vegetables on the sauce in rows or a spiral alternating zucchini, squash and eggplant. Bake in top third of the oven for 10 minutes till the vegetables are seared a bit on the top.
Garnish with goat cheese and parsley. Serve warm with couscous, quinoa or pasta.