D.M. Ryan submitted this recipe for entry into the Gimme Recipes! Contest. We love ratatouille around here, and my husband considers it one of his specialties. I think I may just turn this one over to him so he can have a go. Thanks, D.M.!
Summer Bounty Herbal Ratatouille
4 TBS olive oil
4 TBS balsamic vinegar
1 small eggplant
1 smallish zucchini
1 smallish summer squash
1 red bell pepper ,cored
2 -3 heritage tomatoes
1 small Spanish onion
2 garlic cloves, minced
2 TBS fresh thyme,minced
2 TBS fresh oregano,minced
2 TBS fresh parsley,minced
Salt and pepper
Preheat oven to 375 degrees. Trace the bottom of a 10-12 inch round baking dish on parchment paper and cut out.
Mix olive oil and balsamic vinegar in a small bowl and mix. Using a small brush coat the bottom of the baking dish.
Trim the ends off the eggplant, zucchini ,yellow squash and red pepper. Thinly slice using a sharp knife or mandoline trying for 1/8-1/4 inch slices. Place into a large bowl. Add the minced herbs and mix in using your hands or large spoon. Salt and pepper the mixture. Slice the Spanish onion into thin slices and place in a second large bowl. Cover with 3 tablespoons of the vinaigrette. Mix and coat the onions. Place the onions into the bowl with the veggies and blend in. Place the mixture into the baking dish by layering around the dish. Slice the tomatoes and season with salt and pepper. Add a layer of tomatoes as you build it up. Drizzle the top with the rest of the vinaigrette.
Cover with the parchment paper round.
Bake 50-60 minutes at 375 degrees until tender. Remove from the oven and serve.
Serves 4-6 as a side
This produces a beautiful vegetable that is as colorful as it is tasty and healthy. Ten -15 minutes prep and pop it in the oven. That’s it!