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Hello everyone! Sizzle is still around and cooking up a storm! No worries! It’s been a crazy last couple of weeks at my house. I just landed a new job for a progressive healthcare company as their new Marketing Coordinator. I had to transition from working nights back to days and wrap up some graphic design projects I had promised people. I finished my first week at the new job on Friday and I LOVE it! I think it’s going to be a perfect fit to me. I’m going to be able to use all of my design, project/event planning, and even blogging skills. I haven’t figured out how to incorporate cooking…but who knows?

So, with all that said…who didn’t like the movie Ratatouille? A sweet little mouse that loves to cook? Yes please! Did you run home after you saw it and look up a recipe? It’s traditionally a very rustic dish. I loved in the movie how it was presented as such an elegant dish. Very cool. So…I picked my one and only eggplant from the garden the other day and wanted to make something really delicious with it. I had some local onions and squash already and some homemade tomato sauce. So, naturally I decided to make Ratatouille! Wouldn’t that be your conclusion as well? 😉

So, all you major meat lovers, give this dish a chance! It’s very hearty and healthy and oh so tasty. You could serve it as a side as well, but we had it as our whole meal.

Turn your oven to 375°F and then begin slicing your vegetables very thin. If you have a mandolin, you can use that. I sliced up yellow squash, zucchini, red bell pepper, and eggplant. Next, thinly slice or chop 2 cloves of garlic. Dice an onion.

Now that everything is prepped, we are going to begin layering in a large round or oval dish. I used my large oval enamel coated cast iron dish.

First layer: Sauce with onions and garlic scattered on top. I used a mixture of homemade sauce and Pomi tomato sauce.

Second layer: Bell pepper

Third layer: Eggplant (slip them in between the bell pepper slices)

Fourth Layer: Yellow Squash and Zucchini

Fifth layer: Fresh Thyme, Smoked Paprika, Salt & Pepper

Sixth layer: Goat Cheese and any hard cheese such as Pecorino Romano

Seventh Layer: Parchment (Tip: Use the lid to trace the outline of the dish on the parchment)

Note: Use parchment instead of the lid because you want some of the steam to escape so the vegetables cook but aren’t soggy. If you can find uniformly sized vegetables layer them all together. If not, group like sizes together.

Place that in the oven for about 20 minutes and then check for doneness. If the vegetables look mostly cooked, remove the parchment and bake for another 5-10 minutes or until the cheese is crispy on top!

Remove from the oven and allow to cool for a few minutes. Serve over warm couscous. YUM!

Enjoy!

Ratatouille Over Couscous

Printable Recipe

Ingredients
1 small yellow squash
1 small zucchini
1 skinny red bell pepper (if you can find one)
1 eggplant (any variety)
Tomato Sauce
2 cloves of garlic, sliced or chop
1/2 onion, diced
Fresh Thyme
Smoked Paprika
Salt & Pepper
Goat Cheese
Pecorino Romano, grated (or any hard cheese)

Set oven to 375°F. Slice vegetables very thin or use a mandolin. Next, thinly slice or chop 2 cloves of garlic. Dice onion.

Begin layering vegetables in a large round or oval dish.

First layer: Sauce with onions and garlic scattered on top.

Second layer: Bell pepper

Third layer: Eggplant (slip them in between the bell pepper slices)

Fourth Layer: Yellow Squash and Zucchini

Fifth layer: Fresh Thyme, Smoked Paprika, Salt & Pepper

Sixth layer: Goat Cheese and any hard cheese such as Pecorino Romano

Seventh Layer: Parchment (Tip: Use the lid to trace the outline of the dish on the parchment)

Note: Use parchment instead of the lid because you want some of the steam to escape so the vegetables cook but aren’t soggy. If you can find uniformly sized vegetables layer them all together. If not, group like sizes together.

Bake 20 minutes and then check for doneness. If the vegetables look mostly cooked, remove the parchment and bake for a another 5-10 minutes or until the cheese is crispy on top!

Remove from the oven and allow to cool for a few minutes. Serve over warm couscous. YUM!

Enjoy!

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