Baked Ratatouille (Fırında Ratatouille)
After watching Ratatouille: Rat-a-too-ee last weekend, I was intrigued to replicate Remy's ratatouille recipe, not ingredients-wise, but by following his cooking style. The result was baked ratatouille with vegetables put together in a fancy order. Preparing the dish was fun, and the dish was delicious.
2 yellow squashes, cut in thin rounds
3 zucchinis, cut in thin rounds
4-5 small tomatoes, cut in thin rounds
1 big or two medium tomatoes
1 tbsp tomato paste
2 tbsp olive oil
3 cloves of garlic
1 tbsp fresh basil
2 tbsp dill
3 tbsp parsley
1 tsp oregano
1 tsp balsamic vinegar
1 tsp black pepper
1 tsp red pepper flakes
-Put olive oil, vinegar, 2 medium tomatoes, tomato paste, 3 cloves of garlic, 1 tbsp fresh basil, dill, oregano, black pepper, pepper flakes, and salt in a food processor and blend. You'll have nice smelling tomato + herby sauce.
-Wet the bottom of an oven dish with this sauce.
-Place thin rounds of zucchini, yellow squash, and tomato one after the other in an order you like.
-Pour the rest of the tomato sauce on top. (Don't add extra water; the vegetables will release more than necessary) Scatter finely chopped parsley.
-Cover the dish with aluminum foil and bake in a preheated oven at 375 for approximately an hour.
Serve as a side dish with meat or serve as a main dish with any kind of rice.
This replicated ratatouille with all the fresh and fried herbs is for Kalyn's WHB which is hosted by Susan of Food Blogga this week.