Easy Ratatouille
Ingredients
Vegetables
-
1
large
eggplant
-
1
large
zucchini
-
1
large
yellow squash
-
1
large
Idaho potato
-
1
large
sweet potato
Tomato Sauce
-
2
tablespoons
olive oil
-
½
white onion
diced
-
5
cloves
garlic, minced
-
¼
cup
red wine
-
1
large
red pepper, diced
-
¼
teaspoon
sea salt
-
24
oz
can diced tomatoes
-
15
oz
can tomato sauce
-
½
tablespoon
maple syrup
-
⅛
teaspoon
cayenne pepper
Béchamel Sauce
-
3
tablespoons
salted butter
-
¼
cup
all-purpose flour
-
½
cup
2% milk
-
¼
teaspoon
salt
-
¼
teaspoon
ground pepper
Toppings
-
¼
cup
Boursin or goat cheese
-
¼
cup
chopped fresh basil
Instructions
- Slice the vegetables into ⅛ inch thick rounds using a mandolin or a sharp knife.
- Prepare the red sauce by sautéing onion in olive oil until translucent, then add garlic and cook for another 2 minutes.
- Deglaze the pot with red wine and add the remaining ingredients for the red sauce, bringing it to a boil before simmering for 15 minutes.
- In a separate pan, make the béchamel sauce by melting butter, adding flour, then gradually whisking in milk until thickened.
- Preheat the oven to 375ºF and grease a casserole dish.
- Layer the bottom of the dish with red and béchamel sauces, then arrange the sliced vegetables in a spiral pattern.
- Pour the remaining red and béchamel sauces over the vegetables and bake for 60-75 minutes.
- Remove from the oven and top with cheese and fresh basil before serving.
Nutrition Facts (estimated)
Servings
6
Calories
282
Total fat
13g
Total carbohydrates
35g
Total protein
7g
Sodium
0mg
Cholesterol
0mg
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