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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Summer Ratatouille Recipe

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This recipe for Summer Ratatouille is from Christy's Gluten Free Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
I prefer a round oven-safe baking dish with a lid

Ingredients:
Olive Oil
Tomato Sauce
Garlic fresh,
Salt
Herbs de Provence with savory & lavender.
(My favorite is the one by Frontier co-op but you can make your own using
Savory, Thyme, Rosemary, Basil, Tarragon and lavender. )

Green Zucchini
Yellow Zucchini
Long purple Eggplant
Roma Tomatoes
onion

Optional: add pre-boiled potato, thinly sliced
Optional: red wine


Directions:

Preheat oven to 400
In a separate pan, cook garlic and some herbs in oil about 1/4 cup, once cooked set aside & use the red wine to de-glaze and add tomato sauce and herbs, simmer for about 5 mins.

Thinly slice Green Zucchini, Yellow Zucchini, Long purple Eggplant, Roma Tomatoes
onion & optional cooked potato

Try to make sure they are all roughly the same circumference, use a mandolin slicer to slice in to very thin slices.

In an oven safe baking dish with a lid at layer of tomato sauce to the bottom, about an inch deep and arrange slices upright alternating vegetables in a colorful spiral pattern. pour the garlic, olive oil & herbs over the top. Vegeitables should be well coated.

Bake for 40 mins covered then uncover the pan and bake for another 15-20 mins until the vegetables are soft and slightly charred.
Directions:
Directions:
Personal Notes:
Personal Notes:
I use large speckled zucchini in place of eggplant

 

 

 

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