Ratatouille
This savory dish is one of my new favorites, and I hope you all love it as much as I do!
Recipe
Ingredients:
Ratatouille
1-2 Cup Tomato Sauce
2 tsp garlic cloves, minced
3-4 sprigs of thyme
1 T Oregano
2 T olive oil
1/2 tsp chili flakes
1 Eggplant (thin sliced)
1 Yellow Squash (thin sliced)
1 Zucchini (thin sliced)
1 T salt
1 T pepper
oil spray
Béchamel Sauce
1 T unsalted butter
1 T All-Purpose Flour
1 Cup milk (2% or whole)
1/8 tsp Nutmeg
Instructions:
Don’t forget to wash your hands, your workspace, and your veggies! Preheat your oven to 375 degree Fahrenheit. Slice your eggplant, yellow squash, and zucchini. To make Béchamel, first microwave 1 cup of milk in a microwave safe container. Set aside. Heat 1 T of butter in a sauce pan. Add 1 T flour and cook until raw flavor of flour goes away, approx. 1-2 minutes. Don’t let the flour turn brown! Then, add your warm milk, 1/4 cup at a time and stir well to avoid the lumps. Add all of the milk and continue cooking until the sauce thickens and coats the back of a spoon. Season with salt, nutmeg, and black pepper. Set aside. Spray baking dish with a canola cooking spray, or any kind of your choice. Spread layer of tomato sauce, minced garlic, thyme, red chili flakes, oregano, salt, and olive oil. Mix well while still leaving it all well spread out. Then drizzle the béchamel sauce on the top, and swirl the tomato sauce. ( I spread 1-1 1/2 cups of tomato sauce at the bottom, you can use more or less, its up to you). Then you layer the sliced veggies on top. I alternate in a pattern, eggplant, zucchini, yellow squash, and repeat. I like to make a spiral stake of vegetable slices for presentation. Then drizzle with olive oil, and sprinkle salt, thyme, and black pepper on top. Cover with parchment paper, and bake for 55-60 minutes or until all veggies are tender. You will see tomato sauce bubbling on the sides. Let it cool for 5 minutes, and then serve with a side of crusty bread to scoop the sauce, and I sprinkle it with grated parmesan! Bon Appetite!
Insider
To make this cooking experience more worth while, I listened to the French Cafe Lounge playlist on Spotify while I cooked, and it made it seem like I was cooking in Paris! This recipe is great to make for larger groups, if so, I would just double the recipe! I hope yall love it as much as I do!
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