AuthorKathleen GloverCategoryGluten Free, Main Meals, Sides, Vegan, VegeterianDifficultyBeginnerIf you're anything like me, the first thing you think of when you hear the word "Ratatouille" is the Pixar movie. Growing up I wasn't eating any fancy French cuisines so this was my first experience with the dish. Even after seeing the movie I still wasn't sure what the dish was. I recently re-watched the movie and decided to give it a shot. What I found out is that this French dish isn't as complicated as it seems - nor was it the right name for what I wanted to make!
Confit Byaldi is probably what you mean when you look up a recipe for ratatouille. This dish of delicately sliced vegetables arranged vertically in a pan and then baked was invented by Michel Geurard (whose life is fascinating, I highly recommend reading up on him). While traditionally, the vegetables are roughly chopped and then cooked in a stew, this method of preparation elevates the dish to an elegant showstopper.
The best thing about this Simple and Healthy Ratatouille/Confit Byaldi is that you can include or exclude any vegetables you choose. If the eggplants are looking a little sad at the grocery store, why not double down on the amount of tomatoes, or try some bell peppers instead? This recipe can really be adjusted for any preferences and though I've included ingredient measurements, you can always experiment with different amounts of what you like best. That's the fun in cooking after all.
Inspired by A Clean Bake
This dish is a light and healthy French way to serve seasonal vegetables, feel free to sub in whatever vegetables are in season when you make this or exclude anything that you don't particularly like. This dish is best served room temperature, which makes it an ideal dish to make ahead of time.
Preheat oven to 350 F. Lightly grease a baking dish and set aside.
In a medium bowl, combine the crushed tomatoes, oil and vinegar, garlic, basil, herbs de Provence, salt, pepper, and chilli powder.
Pour that mixture into the baking dish, creating an even base layer.
Place the veggies standing up on their sides in a pattern such as eggplant, onion, zucchini, tomato. Repeat this pattern until the whole dish is filled.
Bake for an hour, until the tomato sauce at the bottom is bubbling and the veggies are fork tender.
Ingredients
Directions
Preheat oven to 350 F. Lightly grease a baking dish and set aside.
In a medium bowl, combine the crushed tomatoes, oil and vinegar, garlic, basil, herbs de Provence, salt, pepper, and chilli powder.
Pour that mixture into the baking dish, creating an even base layer.
Place the veggies standing up on their sides in a pattern such as eggplant, onion, zucchini, tomato. Repeat this pattern until the whole dish is filled.
Bake for an hour, until the tomato sauce at the bottom is bubbling and the veggies are fork tender.