Ratatouille

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. You can also serve it as a main course. Key ingredients include tomatoes, zucchini, garlic, onions, and herbs. French cooking strives to make the most of locally grown food. This is a great way to use late summer produce. Chefs debate the best way to make this recipe. Some cooks insist on layering the vegetables, sautéing them separately, and then baking them in the oven, while others use the stovetop method. I used the stovetop method.

Remember Remy, 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's a heartwarming story with many humorous moments.

Cook's notes: This recipe is my version of the classic French dish. Many variations exist, depending on what veggies you use and how you prepare it. I wanted a healthy dish that was packed with flavor. It makes a great side dish. You can serve ratatouille by itself, over pasta, or over rice. Recipe serves 4.
Cooking tip: Dice onions, garlic, and veggies. Place on a plate for easy assembly.
Ingredients:

• 1 can (28 oz) San Marzano 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 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
• 3 teaspoons herbes de Provence, divided
• Salt and freshly ground pepper
• 1/2 cup grated Parmesan cheese

Directions:

• Make the sauce the day before or early in the day for flavors to meld. In a saucepan, add canned plum tomatoes, sugar, and 1 teaspoon herbes de Provence. Break up the tomatoes with a fork. Over low heat, simmer sauce for 30 minutes. Cool and refrigerate.
• Set oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
• Place zucchini, squash, eggplant, or asparagus on the baking sheet. Drizzle 1 tablespoon olive oil over veggies and sprinkle with 1 teaspoon herbes de Provence. Roast for 15 minutes.
• In a large fry pan, heat oil and sauté onions, peppers, and garlic until they are lightly caramelized, 5-7 minutes
• Add in diced tomatoes. roasted vegetables, the rest of the seasonings, and 1-1/2 cups 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.

Cook's Notes: I always enjoy reading and trying recipes from skinnytaste.com. The author posts points for the recipes based on the Weight Watchers program.