Food & Diet Meatless Monday Recipes Recipes

Meatless Monday Recipes: Anyone Can Cook – Ratatouille

August 13, 2018

I’m guessing that most of you have seen the movie Ratatouille or have at least heard of it. The story of a little rat named Remy that loves good quality food and wants to stray from the stereotypes of his ‘people’. He doesn’t want to scavenge and eat garbage like the rest of his family. His true passion is for cooking and great ingredients. Sometimes I can really relate to Remy, just wanting to share the love of truly good food while avoiding all the garbage that is considered ‘food’ in our society.

The pinnacle moment of this film is when Remy is able to stun a renowned food critic with his spin on the French-Provençal Ratatouille. It is a peasant dish by most standpoints. It’s poor ingredients including in season vegetables and a tomato based sauce take the critic back in time to his mother’s kitchen and delicious home cooking.

Like in Italian cooking, many French dishes such as ratatouille are simple and use few ingredients, yet are rich and comforting. Every ingredient is exalted and plays a key role in the flavor of the dish. Delicious simplicity.

This dish is full of summer vegetables including, zucchini, eggplant and peppers. It is great as a side or even as a main course.

What are you waiting for? Try it out! And remember, as they say in Ratatouille: ‘Anyone can cook!’

Ratatouille
Print Recipe
Servings Prep Time
6 people 15 minutes
Cook Time
1 hour
Servings Prep Time
6 people 15 minutes
Cook Time
1 hour
Ratatouille
Print Recipe
Servings Prep Time
6 people 15 minutes
Cook Time
1 hour
Servings Prep Time
6 people 15 minutes
Cook Time
1 hour
Ingredients
Sauce
Servings: people
Instructions
  1. Preheat oven to 350ºF (180ºC)
  2. Cut veggies into 1/8 inch discs. Making them as even as possible.
  3. Make your sauce: Add olive oil and heat to medium. Sauté the garlic and bell peppers, cook until they have softened (about 10 minutes). Add your passata, season with salt and pepper. Simmer for a few minutes and set aside.
  4. Transfer sauce to an oven-safe dish, evenly distributing it into a generous layer.
  5. Arrange the sliced veggies into a circular and alternating pattern on top of the sauce. (Zucchini, Tomato, Eggplant). Sprinkle with salt and pepper
  6. Cover dish with foil and bake for about 40 minutes. Remove foil and bake for another 20 minutes.
  7. Garnish with fresh basil and olive oil.
  8. Enjoy!


Author: Ali @ Sustainable Psyche

My name is Ali. I am an American living in Italy. I am passionate about delicious food that is also ethical, healthy and sustainable. I love pasta and pizza, traveling, horseback riding and exploring the vibrant city of Milan that I call home.

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