A few years ago I tried ratatouille and simply loved it. This recipe is adapted from Bette Hagman’s vegetable casserole in her book More from the Gluten-Free Gourmet. Many recipes call for cooking it on the stove. I like Bette’s method of doing it in the oven.
Either way, fresh vegetables, olive oil and herbs combine to make a delicious dish. It can be served alone or put on top of just about anything. It tastes good the first day, but it’s even better if you let it sit in the refrigerator overnight. You can even make it a couple of days ahead of time and just reheat it when you’re ready to serve.
- 1 medium eggplant, cubed
- 1 large onion, chopped
- 2-3 small zucchini, halved lengthwise and sliced
- 2-3 cloves garlic, minced
- 14 ounces diced tomatoes, drained
- ½ medium red pepper, chopped
- 1 Tablespoon dried parsley
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme leaves
- 1 teaspoon salt
- 1 / 3 cup olive oil
- Combine all ingredients in a deep casserole dish.
- Mix well to coat the vegetables with the oil and herbs.
- Bake at 325 degrees for 1½ hours, stirring about every ½ hour.
The Bloggy Progressive Dinner continues today at The Finer Things in Life with main dish ideas. While ratatouille isn’t a main dish, it can be a delicious part of the main course.