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Ratatouille

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This is a SUPER simple recipe that looks really fancy and is really fun to make. If you have helpers, the prep goes fast and feel more like arts and crafts than cooking. If your kids have seen the Disney movie, “Ratatouille” then they will love making this fun summer dish (and may end up eating a lot of veggies along the way!) We made this in our cooking camp recently and the kids had a blast. We put the extra cut up raw veggies in “nibble bowls” for the kids to snack on.

Ingredients

Food
Amt
Units
Prep
Notes
1 cup tomato sauce (or strained tomatoes)
tomato sauce
1
cup
or strained tomatoes
2 tablespoons olive oil (divided)
olive oil
2
tablespoons
divided
½ onion, finely chopped
onion
½
finely chopped
2 cloves garlic, thinly sliced
garlic
2
cloves
thinly sliced
salt & pepper (to taste)
salt & pepper
to taste
1 eggplant (small)
eggplant
1
small
1 zucchini (small)
zucchini
1
small
1 squash (yellow) (small)
squash (yellow)
1
small
1 bell pepper (red)
bell pepper
1
red
2 sprigs thyme
thyme
2
sprigs
1 tablespoon parmesan cheese
parmesan cheese
1
tablespoon
1 tablespoon bread crumbs (whole wheat, or substitute crushed rice cereal or ground cashews)
bread crumbs
1
tablespoon
whole wheat, or substitute crushed rice cereal or ground cashews

Method

Preheat oven to 375 degrees. Place tomato sauce on the bottom of a medium-sized oval or round oven safe dish or skillet. Drizzle one teaspoon olive oil and gently stir with onion and garlic. Season with salt and pepper. Slice veggies with a knife or mandolin about 1/16 inch thick. Place zucchini round at the edge of the pan on top of tomato mixture. Lay squash on top but slightly to the left so that the edge of the zucchini is visible. Lay down eggplant , then red pepper. Follow the same pattern until the outside edge of the pan is covered. Make another formation on the inside until all the tomatoes are covered. Drizzle with remaining olive oil. Remove thyme leaves from stems and sprinkle on top with salt and pepper. Sprinkle with parmesan cheese and breadcrumbs (or gluten-free alternative). Cover with parchment paper that is cut to the inside dimensions of your pan. Bake 45 minutes until veggies ares soft, but still have their shape. Remove and serve over rice or couscous.

Prep time
18 min
Cook time
45 min
Yields/Serves:
4-6 servings

Yum Ratings

😫😟😐😀😍 “Wow! This is really good.” —Zane, age 10
😫😟😐😀😍 “Super Yum! I really like the squash!” —Asa, age 6
😫😟😐😀😍 “Super Yum” —Mary, age 8
😫😟😐😀😍 “I like the tomatoes!” —Joe, age 8
😫😟😐😀😍 “I'm going to make this for my family.” —Thomas, age 16