Snowulf

Ratatouille is a traditional french vegetable dish originating from Nice, France. While usually a side dish, it can be served as a main meal along with pasta, bread, or as a filling for crepes. There are many, many different versions of ratatouille, and several countries have their own version.

Ratatouille Nicoise is a variation on the more traditional ratatouille recipe. This version caramelizes vegetables in the oven, blending all of the flavors together.

Note: This dish improves each day after it’s made. For the best flavor, make a day ahead and place in the refrigerator to allow the flavors to fully develop.

Prep Time: 10 Minutes
Cook time: 50 Minutes

Ingredients:

Traditional Rataouille

1 small butternut squash, skinned and cut into cubes (4 cups)
2 medium zucchini, cut into 3/4-inch slices
1 red bell pepper, cut into strips
5 plum tomatoes, halved lengthwise
5 cloves garlic
2 sprigs rosemary (diced)
2 sprigs thyme (diced)
4 tablespoons olive oil, divided
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 large baguette (french or sourdough)

Preparation:

1. Preheat the oven to 400F.
2. Toss the prepared butternut squash, zucchini, bell pepper, tomatoes, garlic, rosemary, and thyme with 2 tablespoons of olive oil.
3. Arrange the vegetables in a single layer in a large oven-proof baking dish and roast the vegetables for 25 minutes.
4. Once the garlic has browned, remove it and set it aside.
5. Continue cooking the remaining vegetables for an additional 15 minutes or until they have all turned golden brown around the edges.
6. Transfer the vegetables a large bowl.
7. Smash the reserved garlic with a fork until it forms a smooth paste and mix it into the remaining 2 tablespoons of olive oil.
8. Toss the roasted ratatouille with the garlic dressing, salt, pepper, adding more to taste if desired.
9. Cut baguette into 1 to 1.5 in slices and toast until lightly brown. Serve along with the ratatouille.

Optional: For added flavor, rub each slice of toasted bread with raw garlic before serving.

Best served warm or at room temperature.

Makes about 8 servings.