This is a great recipe to try out different seasonal vegetables. I was able to make this dish completely with vegetables we grow in our garden – including the garlic! IT’s a healthy yet hearty meal that makes great leftovers because it’s not too heavy. I’ve never tried to make “traditional” ratatouille and probably never will after making this baby. Slice, season, and shove it in the oven. It’s
2 small zucchini
2 small summer squash
3 large tomatoes
3 medium russet potatoes
3 medium onions
3-5 cloves garlic, depending on size, minced
3 T olive oil
1 T dried parsley
1/2 tsp dried Oregano
1/2 T dried Savory
Salt and Pepper to taste
1 to 1-1/2 cups grated Parmesan cheese
Prep the vegetables by slicing about 1/8 inch thick. For the potatoes, slice slightly thinner so they cook in the same time as the vegetables. In a 13 x 9 pan, line the vegetables along the width of the pan, alternating as desired. Once the vegetables are lined in the pan, drizzle with olive oil. Sprinkle minced garlic, parsley, savory, and oregano over the top. Season with salt and pepper to taste. Finish with about 1 cup of Parmesan (or as desired).
Bake for 30 minutes at 375 and then turn the oven up to 400 for the final 30 minutes. Ratatouille is done when the potatoes are fork tender. Let cool for 5 minutes before serving. Top with additional Parmesan cheese if desired.