I know I know, its been out from the screen for quite a long time but no, I am not doing a review on the movie. Just wanted to share the recipe to make Ratatoullie. For those who are adventurous enough, you can try the recipe below.
These are all you need to make yourself RATATOULLIE
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The Ingredients
1 small eggplant (about 12 ounces), pared and cut into 1/4-inch slices
1 tablespoon plus 1 teaspoon olive oil
1 large yellow squash (about 8 ounces), cut into 1/4-inch diagonal slices
1 medium zucchini, cut into 1/4-inch diagonal slices
1 medium yellow onion, very thinly sliced
1 medium red bell pepper, julienned
3 garlic cloves, very thinly sliced
1/4 cup tomato paste
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh thyme
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 medium tomato, thinly sliced
Instruction
Preheat oven to 400º F. Spray non stick baking sheet and a 1-quart casserole with non stick cooking spray. In medium bowl, combine eggplant and I teaspoon of the oil; toss to coat. On prepared baking sheet, arrange eggplant slices in a single layer. Repeat procedure with squash, then zucchini, tossing each with 1 teaspoon of the oil and arranging each separately in a single layer on the baking sheet. Bake 12 minutes; turn vegetables and bake 8 minutes longer. Reduce oven temperature to 350º F. In large non stick skillet, heat the remaining I teaspoon oil; add onion, bell pepper and garlic. Saute over medium heat, 5 minutes, until onion is soft. Cook, covered, shaking pan occasionally 5 minutes longer. In small bowl, combine tomato paste and 1/2 cup of water; set aside. In separate small bowl, combine parsley, basil, thyme, salt and pepper. In prepared casserole, arrange half of the baked eggplant slices; sprinkle with I teaspoon of the herb mixture. Continue layering with half each of the sliced tomato, baked squash, onion mixture and baked zucchini, sprinkling I teaspoon of the herb mixture between each layer. Repeat procedure, ending with zucchini. Pour tomato paste mixture over layered vegetables. Bake, covered with foil, 50 minutes. Uncover; bake 15 minutes longer.
Makes 6 servings
EACH SERVING PROVIDES:1/2 Fat, 3 Vegetables, 5 Optional Calories
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Remember to save one for me ya! *wink*
These are all you need to make yourself RATATOULLIE
**************************************************************************
The Ingredients
1 small eggplant (about 12 ounces), pared and cut into 1/4-inch slices
1 tablespoon plus 1 teaspoon olive oil
1 large yellow squash (about 8 ounces), cut into 1/4-inch diagonal slices
1 medium zucchini, cut into 1/4-inch diagonal slices
1 medium yellow onion, very thinly sliced
1 medium red bell pepper, julienned
3 garlic cloves, very thinly sliced
1/4 cup tomato paste
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh thyme
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 medium tomato, thinly sliced
Instruction
Preheat oven to 400º F. Spray non stick baking sheet and a 1-quart casserole with non stick cooking spray. In medium bowl, combine eggplant and I teaspoon of the oil; toss to coat. On prepared baking sheet, arrange eggplant slices in a single layer. Repeat procedure with squash, then zucchini, tossing each with 1 teaspoon of the oil and arranging each separately in a single layer on the baking sheet. Bake 12 minutes; turn vegetables and bake 8 minutes longer. Reduce oven temperature to 350º F. In large non stick skillet, heat the remaining I teaspoon oil; add onion, bell pepper and garlic. Saute over medium heat, 5 minutes, until onion is soft. Cook, covered, shaking pan occasionally 5 minutes longer. In small bowl, combine tomato paste and 1/2 cup of water; set aside. In separate small bowl, combine parsley, basil, thyme, salt and pepper. In prepared casserole, arrange half of the baked eggplant slices; sprinkle with I teaspoon of the herb mixture. Continue layering with half each of the sliced tomato, baked squash, onion mixture and baked zucchini, sprinkling I teaspoon of the herb mixture between each layer. Repeat procedure, ending with zucchini. Pour tomato paste mixture over layered vegetables. Bake, covered with foil, 50 minutes. Uncover; bake 15 minutes longer.
Makes 6 servings
EACH SERVING PROVIDES:1/2 Fat, 3 Vegetables, 5 Optional Calories
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Remember to save one for me ya! *wink*
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