One of my all-time favorite Disney movies is Ratatouille. I guess I fell in love with this one more than the others because I love to cook. Since it’s September and gardens are starting to fizzle out, I decided to share with you this delicious recipe and show you just how easy it is to make Ratatouille.
Of course! It turned out delicious. The day I made this I was heading out of town to visit Pittsburgh, so I whipped it up with some fresh veggies from the garden and left it for Kayla for dinner. Y’all — I didn’t even get to taste my own creation.
She texted me later telling me that it was one of the tastiest dishes she had ever put in her mouth. Making it took no time — the hardest part was cutting up the veggies.
You can double or triple this dish to make it for a large family gathering, but since I was going out of town, I only made a pan big enough for Kayla. Next time, I am going to have to make a bigger batch.
It takes less than 15 minutes to put it together, and then you let the cooking time do everything else! The crushed tomato sauce really makes it taste amazing and the fresh basil on top is pure perfection.
I think I am definitely going to be making this again soon! I have a lunch date with my sweet friend this coming week and I think she would absolutely love to try this dish!
This ratatouille is one of the best dishes you will ever put in your mouth. It is so full of flavor and is simply comforting for a delicious fall dish.
- 1 cup crushed tomatoes
- 1 tbsp extra virgin olive oil
- 1/4 tsp apple cider vinegar
- 1 tsp minced garlic
- 1 tbsp fresh basil julienned
- 1 tsp herbs de Provence spice mix
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp chili powder
- 1 medium sweet or red onion sliced
- 1 large zucchini sliced (about 1 1/2 cups slices)
- 3 large roma tomatoes sliced (about 3 cups slices)
Preheat the oven to 350F. Lightly grease a 6"x9" baking dish and set aside.
In a medium mixing bowl, combine the crushed tomatoes, oil and vinegar. Stir in the garlic, basil, herbs de Provence, salt, pepper, and chili powder.
Pour the tomato mixture into the prepared baking dish and smooth it out.
Stack the veggie slices in alternating patters (e.g.: onion, zucchini, tomato and then repeat) and place them on their side in the pan, leaning against the edge of the pan. Repeat until you've formed a couple of rows of veggies, filled the pan, and used up all of the veggie slices.
Now, you can spray exposed tops of the veggies with oil to encourage browning in the oven.
Bake for about an hour, until the tomato sauce at the bottom, is bubbling and the veggies are tender.
Garnish with additional chopped fresh basil before serving.