"Trying to brighten my mood with this gorgeous rainbow ratatouille. Yeah. I know. More like a tian...What can I say? I like alliteration. And color. Duhhhh."
Rainbow Ratatouille
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Recipe Intro From cookbycolor
This is a dish we make often in my house. Please feel free to use whatever veggies you have- and this recipe will serve approximately 10 portions. It is great to make for Sunday dinner. It will help start the week strong with delicious prepared vegetables.
Rainbow Ratatouille
Ingredients:
2-28 ounce cans of diced tomatoes, pureed in my blender. (Use what you have: Jars/Cans of crushed, diced, or pureed tomato sauce; blended ripe, garden tomatoes that need to be used.)
1 ½ - 2 tablespoons of extra virgin olive oil
3 garlic cloves thinly sliced
1 large shallot or medium onion thinly sliced
Kosher Salt/ Black Pepper
Fresh Thyme and Oregano
Veggies:
2 Chinese eggplants
3 yellow squash
3 zucchini
2 Mexican grey squash
2 red bell peppers
2 orange bell peppers
a package of white mushrooms.
Coat the bottom of a casserole dish with the sauce. Sprinkle the olive oil, sliced garlic, onion, thyme, and oregano on top.
Very thinly (~1/4”) slice veggies. I alternated veggies in a rainbow pattern, because- #eattherainbow. Adjust the amount of veggies as needed.
Top the dish with a cut out piece of parchment paper, to capture the steam a bit. Bake at 375 degree for approximately 45 minutes until the sauce is bubbly and veggies are cooked but not mushy. Veggies should always have some life left in them.
As always, use to supplement several meals for days. Use whatever veggies you have on hand. I’ve done thin slices of cauliflower, broccoli, globe eggplants (salt first), sweet potato slices…on and on. But this, is my favorite combination.