As a former vegetarian and vegan, I can still appreciate delicious dishes that don't contain meat. This is one dish where you definitely won't miss it. Inspired by watching the Disney movie Ratatouille with my daughter, my version has a colorful variety of vegetables that when arranged make a gorgeous rainbow. We eat with our eyes first, so the extra few minutes it takes to create a pattern is worth it for the stunning look of the completed dish. It's also very simple to assemble. Not pictured is the goat cheese that I topped it with after baking, that melted into the warm tomato sauce and put this ratatouille over the top. Traditionally this dish can be called Tian, but according to my two year old, it's "Ratatouille Bake" because that is what we did with it.
Recipe notes: You may use any combination of vegetables you like. Try to find things that are a similar size and shape but you can always cut them in half or use multiple slices to achieve a more consistent size. Bake until veggies are cooked through. The addition of goat cheese is optional.
1 yellow squash
1 red bell pepper
1 large or two small purple sweet potatoes, peeled
2 new potatoes, peeled
1 cup tomato sauce
2-3 sprigs fresh thyme
1 clove garlic, minced fine or 1/4 tsp garlic powder
1 T olive oil
Salt & pepper, to taste
Slice all vegetables thinly. Place the tomato sauce in the bottom of a baking dish. Arrange eggplant, kumato tomatoes, yellow squash, zucchini, red bell pepper, new potatoes, purple sweet potatoes over the bed of tomato sauce in a repeating pattern. Sprinkle with fresh thyme, garlic, salt, pepper, and drizzle with olive oil.
Bake 400 degrees F for 45-50 min.
Top with optional goat cheese and serve warm.
Home cook, Mom, wife, and crafty creative, Mandy is from California and has traveled the world and lived in lots of places. She has fallen in love with Dallas, TX and calls it home.