fake-out ratatouille…

16 Aug

Ratatouille…a french stewed vegetable dish or an adorable rat?  Only you can decide.  The traditional way of making this dish is to cook each vegetable separately..even Julia Child makes it this way.  So many pans…F*&%@ that.  We have a few french friends that have made it this way and it’s ultra delicious but I decided to take a short cut and put them all in the same casserole dish while maintaining the authentic flavours this dish calls for.

I can officially declare that this dish was made with 100% certified organic veggies!  I started volunteering for an organic farm called Klippers and their produce makes me so happy.

Here’s how to make your own Ratatouille!

What you need!
1 green zucchini
1 yellow zucchini
2 japanese purple eggplants
2 baby white eggplants
5 heirloom tomatos
4 cloves of organic garlic
1/4 cup of fresh basil
1 purple sweet pepper
2 long green peppers
2 tbsp dried tarragon
2 tbsp dried oregano
sea salt
coarse black pepper
olive oil

What to do!

1.  I filled up the casserole dish to see how many vegetables it would fit (I must admit, one of those purple eggplants wasn’t used because it was too full)…give ’em all a quick wash!  Pre-heat your oven to 375 degrees.

organic produce is so pretty! the variation in colour makes them extra tasty looking

2.  Cut your veggies into rounds about 1/4″ thick

3.  Layer your casserole dish with your veggies!  Drizzle some olive oil all over the top of the veggies and sprinkle some sea salt and black pepper on them.  Sprinkle the tarragon and oregano too.  Stick it in the oven!  It should take anywhere from 30-40 minutes to cook.

4.  In the meantime, let’s make the tasty sauce!  Mince the garlic and cut the peppers and tomatoes into fine pieces.  Chop the basil too.

5.  In a small pot on medium heat, add in the garlic…sautee until aromatic.  Add in the peppers, tomatoes and basil and let it simmer all together while the Ratatouille is baking.  Remember to stir occasionally!

6.  Your sauce will look something like this when you’re done…let some of the liquid evaporate but not all!

7.  Ahhh…the Ratatouille after 30 minutes….drizzle the sauce you just made on top of it.  You can either eat it now or put it back in the oven for 5 minutes.  Serve with rice or bread and bon appetite!

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2 Responses to “fake-out ratatouille…”

  1. C August 16, 2010 at 7:51 am #

    Oh man, just ate my black pineapple heirloom last night…delicious! Just like the rest! What’s the theory behind cooking the veggies individually in the traditional method?

    • munchykitty August 16, 2010 at 12:24 pm #

      retains the colour and shape of each vegetable and prevents them from getting waterlogged 🙂

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