Posts Tagged ‘ratatouille’

Ratatouille is a French dish of stewed vegetables in a rustic tomato sauce. It originally was a peasant’s dish, so it’s perfect for college students. Mine features the flavors of fresh garlic and oregano.


  • 1 28 oz. can of diced tomatoes
  • 2 zucchinis
  • 2 squashes
  • 1/2 large white onion
  • 4 red potatoes
  • 4 cloves of garlic
  • balsamic vinegar
  • olive oil
  • salt, pepper
  • red pepper flakes
  • garlic powder

1. Heat a large sauté pan over medium heat. Drizzle some olive oil and add half of the onion, diced, and the garlic, minced. You should hear a pleasing, sizzle sound. Season with salt and fresh black pepper. When the onions are translucent, add the can of tomatoes.

2. Preheat the oven to 375 degrees. Thinly slice the potatoes and mix, in a bowl, with olve oil, salt, pepper, dried thyme, and some chopped oregano. Spread out on a baking sheet and place in oven. Flip once, so they don’t stick, and remove when tender.

3. Simultaneously, slice zucchini and squash in a similar fashion and follow the same preparation techniques. These will cook much faster in the oven. Remove when soft, but not mushy.

4. De-stem the oregano and smack it with the back of your chef’s knife (this is called bruising). If you don’t have one, release the aromatic oils by rubbing the oregano in your hands and roughly chop it. Add a few pinches to the sauce. Pour a splash or two of balsamic vinegar, a pinch of red pepper flakes, some onion powder, and some garlic powder. Salt and pepper to taste.

5. When the sauce becomes thick, mix in the potatoes and cover with zucchini and squash—this is where you can get fancy. You can do this in a baking dish or casserole. I just threw my pan in the oven (It’s microwave safe).  Reheat before service.

Easy. Tasty. Healthy. Ratatouille.

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