Crock Pot, Entrees

Ratatouille Bolognese

Ratatouille Bolognese

You know those online quizzes that tell you what your personality is if you like “blank”? Like What Your Favorite Pixar Film Says About You, for example. (123) I’d be hard pressed to pick an absolute favorite, but I do love me some Ratatouille. I love the way Remy discovers food and the way he compares combining tastes to music. I love Patton Oswalt, I love Paris, and I love awkward, bumbling leads like Linguini. I also, obviously, love food. The strange thing is, I wasn’t quite sure what Ratatouille was until the movie. Shameful! Turns out it’s a bunch of chopped vegetables baked together in a simple tomato sauce.

The other night I wanted to make another crock pot recipe to last me through the week and decided I wanted to make one of my comfort foods, bolognese. But, in an effort to slim some of my food choices, I needed another serving option besides pasta…

Ratatouille Bolognese

(Although the sauce does go very, VERY well with pasta.)

Ratatouille is a French vegetable dish that usually uses herbs de Provence, basil, majoram, and/or thyme. You can mix together a combination of vegetables, but the usual ratatouille includes tomatoes, garlic, onions, zucchini, egg plant, and bell peppers. Some chefs sauté all the vegetables together, some cook each one individually, and Julia Childs’ method uses the tomatoes, onion, garlic and bell peppers to create a thick tomato sauce.

I chose to sauté my vegetables separately and bake them with a crock pot bolognese instead of a tomato sauce — specifically SkinnyTaste’s Crock Pot Bolognese recipe. Head over to SkinnyTaste.com and follow her instructions for the sauce. You won’t regret it.

Ratatouille Bolognese

This dish is super, super simple and easily adaptable. Not a fan of eggplant? Don’t use it! I don’t think you need to be a purist with ratatouille… unless you happen to find yourself in a Pixar movie. (A girl can dream, right?)

Ratatouille Bolognese

Ratatouille can be served as a side dish or a main, it’s entirely up to you. I ate mine as an entree with an shaved parmesan, sliced radish, and arugula salad with a lemon vinaigrette. You can’t really go wrong with a Sunday dinner of roasted veggies, “skinny” bolognese and crunchy radishes. Rich, decadent and guilt free? Yes, please.

Ratatouille Bolognese

 

Ratatouille
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 1 eggplant
  • 2-3 zucchini
  • 2 summer squash
  • 1 red pepper
  • 1 yellow pepper
  • 3 cloves garlic, minced
  • pinch of red pepper flakes
  • pinch of thyme
  • pinch of oregano
  • olive oil
  • salt & pepper, to taste
  • grated Parmesan cheese (optional)
Instructions
  1. Preheat your oven to 350 degrees.
  2. Deseed and slice bell peppers and set aside in a large bowl. Slice eggplant, summer squash and zucchini into rounds and set aside in their own separate bowls. Sprinkle garlic and spices over each of the vegetables, drizzle with olive oil, and let sit for 10-15 minutes.
  3. Saute each vegetable individually, until just cooked. (Make sure the eggplant is soft enough.)
  4. Arrange vegetables in a greased baking dish (I used a pie tin), starting at the outside and working your way in. Bake for 10 minutes-15 minutes, until vegetables start to get crispy, then pour in the bolognese and cook for an additional 5 minutes.
  5. Sprinkle with Parmesan cheese, season with salt and pepper, and serve!

 

Preheat your oven to 350 degrees.

Deseed and slice bell peppers and set aside in a large bowl. Slice eggplant, summer squash and zucchini into rounds and set aside in their own separate bowls. Sprinkle garlic and spices over each of the vegetables, drizzle with olive oil, and let sit for 10-15 minutes.
Saute each vegetable individually, until just cooked. (Make sure the eggplant is soft enough.)
Arrange vegetables in a greased baking dish (I used a pie tin), starting at the outside and working your way in. Bake for 10 minutes-15 minutes, until vegetables start to get crispy, then pour in the bolognese and cook for an additional 5 minutes.
Sprinkle with Parmesan cheese, season with salt and pepper, and serve!

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