Just look at the colors in this good for you ratatouille dish! And it tastes amazing too! I’m beginning a new segment on my blog called “Family & Friends Favorites” and this first recipe is from my eldest niece, Carly, who I am blessed to see often. A lot of my family members are focused on healthy eating and Carly, especially, loves to cook, has her own garden and enjoys sharing her wonderful recipes.
By share I mean, my generous niece prepared this meal, ready for the oven, and delivered it to Hubby and I with directions to cook and serve it. Carly’s husband, Matt, is an artisan bread baker in his spare time and brought along a freshly baked baguette, perfect for mopping up the sauce. Ratatouille is a French stewed veggie dish and Carly’s version is pretty, flavorful and just the right amount of heat.
Carly and Matt drove to my home, met me outside for a short visit and delivered this wonderful meal ready to pop in the oven. The fresh eggplant, zucchini, yellow squash and tomatoes were sliced and placed on top of Carly’s spicy tomato sauce in a baking dish. I also received the freshly baked baguette wrapped in white parchment paper along with some parmesan cheese and basil ribbons.
The instructions were to brush a little olive oil over the veggies, then put the ratatouille, covered, in a 375°F oven, I put it on a sheet pan. Then bake for 40 minutes. After that, remove the baking dish cover, sprinkle on the parmesan cheese and fresh basil ribbons and bake for another 20 minutes uncovered, until the vegetables are tender. The complete recipe is below.
While the ratatouille rested a little, I sliced some of the baguette and spread a little butter on each piece. Then put them on the sheet pan, turned the oven on broil and broiled them for about a minute. The handcrafted baguette is the perfect accompaniment to the ratatouille. We enjoyed the ratatouille with the bread, but you could serve it with chicken or beef or fish or pasta.
This dish is very versatile and heats up well the next day or is even tasty cold. The flavor of Carly’s recipe is just amazing. There is a little heat from the chilies and the veggies absorb the flavors from the Italian seasoning, garlic and pepper perfectly. Carly and Matt are such a blessing to us and I am grateful that we share the love of fresh healthy food and cooking.
Thank you Carly and Matt!
Carly's Full of Flavor Healthy Ratatouille
Carly's Version of Ratatouille is Both Pretty and Flavorful, with a Touch of Spicy.
FAMILY & FRIENDS FAVORITES: This is my niece Carly’s recipe. Ratatouille is a stewed vegetable dish that originated in France. It is packed with fresh produce, eggplant, zucchini, yellow squash and tomatoes. Carly’s sauce includes tomatoes, onion, carrots and celery and is a little spicy. She also included some parmesan cheese and fresh basil for a topping.
- 1 Long Purple Eggplant
- 2 Medium Zucchini
- 2 Yellow Squash or Zucchini if Yellow Squash is Not Available
- 3 Roma Tomatoes
- 3 Tablespoons Olive Oil – Divided
- 1 Yellow Onion, Diced
- 2 Medium Carrots, Diced
- 3 Celery Ribs, Diced
- 2 Teaspoons Chili Powder or to Taste
- 1 Tablespoon Italian Herb Seasoning
- 1 Teaspoon Garlic Powder
- 2 Teaspoons Salt
- 1 Teaspoon Ground Pepper
- 1 10 oz. Can Diced Fire Roasted Tomatoes with Green Chilies
- 1 8 oz. Can Tomato Sauce
- 1/4 Cup Grated Parmesan Cheese
- 2 Tablespoons Fresh Basil Ribbons
- Heat your oven to 375°F.
- Slice the eggplant, zucchini, squash and tomatoes into like-sized rounds and set aside. There may be leftover eggplant, zucchini or squash since we are looking for similar sized slices.
- Heat 2 tablespoons olive oil in a saucepan over medium heat.
- Sauté the onion, carrots and celery in the olive oil until soft.
- Season with the chili powder, Italian seasoning, garlic powder, salt and pepper.
- Then add the can of fire roasted tomatoes with chilies and the can of tomato sauce.
- Stir until the ingredients are fully incorporated.
- Remove from the heat, let cool for a few minutes and then blend the sauce.
- Pour the sauce into the bottom of a 2-quart baking dish.
- Arrange the sliced vegetables, alternating each kind, standing them up on their sides over the sauce.
- Brush with the remaining olive oil.
- Place the covered baking dish on a sheet pan and slide into the oven.
- Bake for 40 minutes.
- Uncover and sprinkle with the parmesan cheese and fresh basil.
- Bake for another 20 minutes, until the vegetables are tender.
- Serve while hot as a main dish or side with chicken or beef or fish or pasta.
- The ratatouille is also excellent the next day, warm or cold. ENJOY!