Friday, August 13, 2010
Fancy Fanned Ratatouille
Again, I could just eat this. Warm it in the oven and slice up a loaf of crusty bread ... mmm.
Not as pretty as Remy's (his veggies were magically all the same size) but it'll do.
If you end up with extra vegetables, use them up in a soup or a stir-fry.
Recipe: Fancy Fanned Ratatouille
1 bell pepper
1/2 an onion
1 can tomato sauce
2-3 cloves of garlic, minced
1 tsp. sugar
herbs (I used fresh parsley and dried thyme, but you could use any herbs you like--Italian seasoning, dried parsley, basil, rosemary, etc.)
salt and pepper, to taste
With a mandoline or a sharp blade, thinly slice all vegetables.
Pour the tomato sauce into a casserole dish. Sprinkle with garlic, sugar, salt, and pepper.
Layer your vegetables in an overlapping pattern on top of the tomato sauce.
Sprinkle vegetables with herbs, olive oil, and salt and pepper.
Cover vegetables with parchment paper or tinfoil. Roast in a 375F oven for 1 hour.
Serve with crusty bread and some sort of starch (polenta, cous cous, pasta, etc.)