Ratatouille

If you have seen the Pixar movie Ratatouille, you probably recognize this dish. I love that movie soooo much, but I have never been able to make Ratatouille look very much like in the movie because I didn’t have a mandolin slicer. I recently got one though, so first thing I decided to make was Ratatouille!! It’s such a delicious dish, and it is perfect for winter. Plus, it is so beautiful to look at! Mmmm. I was super lazy and just used some spaghetti sauce I made earlier this week for the base. You can make it all fancy though. Check out this recipe if you really want to wow someone. You can check out the way I made it down below. There are three recipes, one for the ratatouille, one for the marinara sauce, and one for the italian spice blend I use in my marinara sauce.

Ratatouille

1 japanese eggplant, sliced into 1/16th-inch rounds

1 zucchini, sliced into 1/16th-inch rounds

1 yellow squash, sliced into 1/16th-inch rounds

4 roma tomatoes, sliced into 1/16th-inch rounds

1 tbsp olive oil

2 tsp thyme

2 cups marinara sauce*

Place the marinara sauce into a round pan and smooth it out until it is level. Place the sliced vegetables onto the sauce in any way you like. Drizzle the olive oil over the veggies, and sprinkle thyme onto them as well. Cover with parchment paper. Bake at 350 degrees Fahrenheit for 1 hour and 15 minutes. Serve over rice or couscous!

Marinara Sauce

1 28-ounce can crushed tomatoes

3 garlic cloves, minced

1 small white onion, diced

1 tbsp olive oil

salt and paper, to taste

2 tbsp italian herb mix*

Heat the olive oil in a pan. Add the garlic and onion. Cook them until they are golden brown. Add the crushed tomatoes and spices. Cook on low heat for thirty minutes. Blend the sauce, if desired.

Italian Herb Mix (from the Vegan Corner)

2 tbsp dried oregano
1 tbsp dried basil
1 tbsp dried parsley
1 tsp dried thyme
1 tsp dried sage
¼ tsp crushed dried bay leaves
¼ tsp garlic or onion granules

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