Ratatouille

       

for this French dish

France is renowned for its cuisine. French vegetarian dishes include tomato croque, mushroom tomato quiche, zucchini casserole with red peppers, creamed cauliflower casserole, and the traditional Provencal Ratatouille. Ratatouille is a stewed vegetable side dish that originated in Nice. It can also be served as a main course. The key ingredients are tomatoes, zucchini, garlic, onions, and herbs. French cooking strives to make the most of locally grown food. This is a great way to use spring/summer produce. There is some debate among chefs about the correct method for making this recipe. Some cooks insist on layering the vegetables, sauteed separately, and then baked in the oven, while others use the stovetop method. I used the stove top method. 

Remember Remey, the rat who aspires to become a French chef in the movie Ratatouille? I really enjoyed this movie so much that I even purchased it. It is a heartwarming story with many humorous moments.

I found the following Ratatouille recipe easy and quite flavorful. I put my own spin on it. I might suggest making the dish day before so the flavors can meld.
Ratatouille

Cook's notes: This recipe is my version of the classic French dish. There are many variations depending on the veggies used and the preparation method. I wanted a healthy dish that was packed with flavor. It makes a great side dish. Ratatouille can be served by itself, over pasta, or rice. The recipe serves 4.
Cooking tip: Dice onions, garlic, and veggies ahead and place on a plate for easy assembly.
Ingredients:

• 1 can (28 oz, ) San Mazzano Plum Style Tomatoes
• 1/2 teaspoon sugar
• 2 tablespoons olive oil, divided
• 1 cup sweet onion, diced yellow onion
• 3 garlic cloves, minced
• 2 cups medium diced eggplant (skin on) that has been salted after cutting, rinsed, and drained so there is no bitterness or 2 cups asparagus, diced into 2-inch pieces
• 1/2 cup each of red and green peppers
• 1 large zucchini, sliced thin
• 1 cup yellow squash, sliced thin
• 1-1/2 cups chopped tomatoes, patted dry on paper towels
• 1 teaspoon herbes de Provence
• 1/2 teaspoon each crumbled dried oregano. and fresh chopped basil
• 1/4 teaspoon red pepper flakes
• 1/2 cup Parmesan cheese

Directions:

• Make the sauce the day before or early so the flavors can meld. Add canned plum tomatoes, sugar, and 1 teaspoon of herbs de Provence in a saucepan. Break up the tomatoes with a fork. Over low heat, simmer the sauce for 30 minutes. Cool and refrigerate.
• Set oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
• Place zucchini, squash, eggplant, asparagus, and chopped tomatoes on a baking sheet. Drizzle 1 tablespoon olive oil over the veggies and sprinkle with dried oregano and fresh basil. Roast for 15 minutes, stirring once during cooking time. 
• In a large fry pan, heat oil and saute onions, peppers, and garlic until they are lightly caramelized 5-7 minutes
• Add in roasted vegetables, red pepper flakes, and 1-1/2 cups of the stewed tomato sauce (room temperature). Save the rest of the sauce for another dish.
• Simmer on low, uncovered for 15 minutes. Sprinkle Parmesan cheese on top to serve.