Recipe: Ratatouille


Ratatouille courtesy: www.atkins.com
Ratatouille, Courtesy: http://www.atkins.com

Admittedly, this recipe involves a lot of chopping, slicing and dicing – but it is so worth it! I have served this dish several times as an accompaniment to chicken and beef. I also have used it as the star of the show for a vegetarian friendly meal.

Ingredients:
1 small eggplant, cut into 1” pieces                ½ cup olive oil
1 medium zucchini, cut into 1” pieces              4 garlic cloves, pressed
1 yellow squash, cut into 1” pieces                  1 tsp. salt
1 small red pepper, cut into ½” pieces            ½ tsp. dried thyme
1 small tomato, cut into ½” pieces                  ½ tsp. dried rosemary
1 small onion, thinly sliced                              ½ tsp. black pepper

Directions:

  1. Sprinkle eggplant with salt; place in a colander and let bitter juices drain for 20 minutes. Rinse eggplant and pat dry.
  2. Heat oven to 425 degrees.
  3. In a 10” x 15” baking dish, mix oil, garlic, salt, rosemary, thyme and pepper.
  4. Add vegetables to baking dish and toss to coat evenly with the oil mixture.
  5. Cover dish with foil and bake 15 minutes.
  6. Uncover dish and cook an additional 30 minutes or until vegetables are tender and browned.
  7. Serve hot.

Food Mingle Blog Alternatives and Substitutions:

  • Use any hearty vegetables which you like or happen to have on hand, as long as they are all cut about the same size.
  • Substitute shallots for the scallions for a sweeter, less bold onion taste.
  • About half way through the cooking process, remove some of the excess liquid from the pan – this will keep the vegetables from getting too soggy when served.
  • Sprinkle with grated parmesan cheese and/or garnish with parsley before serving.

Yield: 8 servings

Adapted From: http://www.atkins.com

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