Ratatouille

We had a flash of warm weather last week. So I felt like cooking some summer veggies and reminiscing about warm weather. Nebraska is like a hormonal teenager with weather. The next two days after I made this it snowed and rained. Alrighty, to get back on track here. Summer veggies to me are squashes, zucchini, taters, tomatoes. These are the things I try to grow in my garden.

One of my favorite family movies is Ratatouille and I have always wanted to attempt to recreate the movies dishes. Granted this was well before I understood how to make… well anything frankly. On my scale of difficulty I give this a 3 because you can cut yourself, otherwise not hard at all. Plus this gives off the smells and taste of summer. You can even eat this on a deck or patio, assuming it’s decent weather and feel like your at a fine dining restaurant! Rachael said she took a bite and felt like she was the food critic in the movie.

For this you need a mandolin and/or good knife cutting skills. I used my mandolin to slice the zucchini and yellow squash at ¼ of an inch thick. Then peeled and sliced one bakers potato at ¼ of an inch thick. I repeated this 3 Roma tomatoes. While I was doing that I had 2 minced cloves of garlic and one small yellow onion that I diced up softening in a pan with some Olive oil.

Once the onion and garlic mixture is soft and translucent you’re ready to go! Put that mixture on the bottom of a greased 8×8 baking dish and start layering your veggies. I did mine potato, squash, zucchini, tomato, but you can do yours however you please. Topped off with dried thyme and cheese!!!! I used some grated parmesan and mozzarella cheese.

Let out your inner Ratatouille.

Ingredients

1 8oz bag of Italian cheese blend

3 Roma tomatoes

1 Bakers potato

1 Zucchini

1 Yellow squash

1 Yellow Onion

2 minced cloves of garlic

2 Tsp olive oil

1 Tbsp Dried Thyme

Salt and Pepper to taste

Instructions

  1. Preheat oven to 400 degrees

  2. Put olive oil into a medium size pan.

  3. Dice the yellow onion and mince the garlic.

  4. Add to hot oil.

  5. Mix and stir to avoid burning. Continue until they become soft and translucent. About 5 minutes.

  6. Using a mandolin or knife slice squash and zucchini ¼ of an inch thick.

  7. Using a peeler, peel the potato.

  8. Using a knife slice the potato and roma tomatoes ¼ of an inch thick.

  9. Grease pan using butter or an oil spray.

  10. Place onion and garlic mixture on the bottom of the dish, spread it around.

  11. Layer sliced veggies as you choose.

  12. Cover with foil and bake for 30 minutes.

  13. Uncover and top with cheese and return to oven for 15 to 20 minutes or until golden brown.

  14. Eat it like your French.

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