I confess that my husband and I are not the healthiest of eaters. We like fried stuff, preferably topped with cheese and bacon. But sometimes you just have to eat your veggies!
If you’re going to eat veggies in abundance, why not also make it beautiful.
A few weeks ago my sweet husband made us the most beautiful vegetarian meal. It was so lovely we almost didn’t want to mess it up by serving it. But we did, and it was delicious. I confess that we did add a little cheese though!
The real trick to making this dish so beautiful is having patience to layer the vegetable slices. I imagine it would taste just as good though if you forgo the precise design and just dump them in the dish.
So here’s how to make
Morgan’s Beautiful Ratatouille
- 1 onion finely chopped
- 2 garlic cloves minced
- 1 can tomato paste
- 1/4 cup water
- 1 yellow squash, thinly sliced
- 1 eggplant, thinly sliced
- 1 zucchini, thinly sliced
- 1 red pepper, thinly sliced
- 1 yellow pepper, thinly sliced
- olive oil
- fresh thyme
- salt and pepper to taste
Combine chopped onion, garlic, tomato paste and water in a large casserole dish. Place thinly sliced vegetables in a rotating pattern atop the sauce. Drizzle with olive oil and sprinkle with fresh thyme, salt and pepper. Cover with parchment paper and bake for one hour at 350 degrees. Serve with pasta if desired and sprinkle with fresh grated Parmesan cheese.