Z is for … Zucchini & Tomato Ratatouille

Z is for … Zucchini & Tomato Ratatouille – Candy Coated Culinista

Who knew a stewed vegetable dish from very humble beginnings could look so elegant and enticing.

Yield/Serving: 6-8
Prep Time: 30 minutes
Cook Time: 55 min.
Difficulty level is: Easy, time consuming

• ¾ cup tomato sauce
• ½ white onion, finely chopped
• 4 garlic cloves, minced
• 2 tbsp extra virgin olive oil
• 2 medium yellow zucchini
• 2 medium green zucchini
• 5 roma tomatoes
• 2 tbsp herbs de provence
• 2 tbsp sea salt
• 2 tbsp black pepper

1. Preheat oven to 375°F.
2. Pour tomato sauce in a smallish square casserole dish and spread out thinly.
3. Finely chop and mince garlic and stir into tomato sauce.
4. Pour extra virgin olive oil into tomato sauce and stir.
5. Trim the ends off the zucchini and roma tomatoes.
6. Cut vegetable 1/16” thick (very thin slices) and separate into three bowls.
7. Start layering a green zucchini, yellow zucchini and roma tomato and alternating around the casserole dish. Overlap each piece a little and allow some to be visible.
8. When each layer is completed into the middle sprinkle some herbs de provence, sea salt and black pepper.
9. Repeat step 8 until all vegetable are used up.
10. Cut a piece of parchment paper the size of the inside surface of the dish, and place and press down on top of the vegetables.
11. Bake for 55 minutes,

• Ensure the zucchini and roma tomatoes are roughly the same width.
• Use a mandoline if you own one.

Please Enjoy

My thoughts
This dish tasted amazing and the vegetables weren’t too soft. I added the herbs du Provence as I thought this simple recipe could use some added spices. I love how the end result looked. Just looking at the layered vegetables and the time and patience it took to thinly slice the vegetables by hand made me feel quite cheffy.

Z is for … Zucchini & Tomato Ratatouille – Candy Coated Culinista

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