Ratatouille is a bright dish of stewed vegetables that originated in the southern region of France. Chef Daryl Cronk, Elderwood’s Regional Manager of Dining Services, designed an approachable recipe for what is often viewed as a complicated menu item. This heart-healthy and fragrant dish is perfect for a Sunday afternoon.
Extra Virgin Olive Oil – 1 Tb
Minced Garlic – 1 tsp
White Onion – 1 Cup (diced)
Yellow Bell Pepper – 1 (diced)
Roma Tomatoes – 3 (diced)
Fresh Thyme – 2 tsp (picked)
Chicken Stock – 2 Cups
Seasoning Mix – to taste (see ratatouille recipe)
- Saute the garlic, onions, bell pepper and tomatoes in the olive oil.
- Add the fresh thyme and chicken stock.
- Simmer ingredients for 30 minutes
- Puree the ingredients until smooth using a blender or Burr mixer.
- Reserve the sauce for later.
Zucchini – 2 (sliced paper thin into disks)
Yellow Squash – 2 (sliced paper thin into disks)
Prosciutto or Salami – 1/2# (thin sliced)
Ratatouille Sauce – 3 Cups (see Ratatouille Sauce recipe)
Olive Oil – 1 tsp
Low Sodium Seasoning – 1Tb
Black Pepper – 1 tsp
Garlic Powder – 1 tsp
Onion Powder – 1 tsp
- First make sure the sauce is already finished and reserved. Preheat over to 350 degrees
- Scoop ¼ Cup of sauce on the bottom of an oven safe pie dish. Make sure the bottom is covered with sauce.
- Shingle the vegetables and meat in sequence around the dish (see picture). Continue layering until vegetables and meat are gone. Use the seasoning to sprinkle in between each layer for taste.
- Cover the top layer with an additional ¼ Cup of sauce and cover the top layer. Use a piece of parchment paper and cover the top with a vent cut into the center.
- Bake at 350 degrees for 45 minutes. Warm the additional sauce to serve with the finished dish.
- Cut into desired serving and garnish with chives, scallions, parmesan cheese or all three.