Posted on July 13, 2013 by Anne Milneck | 0 comments

We love food bloggers. It's always fun chatting with them in the store. Food Blogger Lori over at Little White Apron says we inspire her. But the opposite is the truth--she inspires us! This recipe for Ratatouille is a great example. It's simple and amazingly delicious. The perfect way to make use of summer veggies.


2 Tbl Extra Virgin Olive Oil, divided
1 1/2 cups tomato sauce or tomato puree (Lori used San Marzano)
1 tsp salt
5 cloves garlic, minced
1 tsp dried oregano
1 Tbl fresh thyme
1 large or 2 small eggplants
1 large zucchini
3 or 4 large yellow squash
1 large red bell pepper
2 Tbl fresh basil
salt + pepper


Preheat oven to 375 degrees. Trim the ends off the eggplant, zucchini, squash and red bell pepper. Slice vegetables to a 1/8″ thickness. Place eggplant slices on a paper towel and sprinkle with salt. Let slices sit for 20 minutes to pull out the bitter juices. Rinse eggplant slices, pat dry and set aside. Pour 1 Tbl olive oil in the bottom of a 10-12 inch circular or oval baking dish. Spread tomato sauce evenly over olive oil. Season with salt, garlic, oregano and thyme. Arrange vegetable slices over tomato sauce in concentric circles starting from the outer edge working towards the center. Alternate eggplant, zucchini, squash, bell pepper. Cover wtih a a piece of parchment paper cut to fit or a piece of aluminum foil. Bake 40-45 minutes until vegetables are tender.



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