Rat Patoodie My Different Ratatouille
Elevate your vegetable game with "Rat Patoodie My Different Ratatouille," a vibrant twist on the classic French dish that’s as stunning as it is flavorful. This oven-baked masterpiece layers thinly sliced eggplant, zucchini, yellow squash, bell peppers, tomatoes, and red onion in a colorful, pattern-perfect arrangement. Infused with minced garlic, fresh thyme, balsamic vinegar, and drizzled with olive oil, the vegetables roast to caramelized perfection under a foil cover for extra tenderness. Finished with fragrant basil leaves and an optional sprinkle of Parmesan cheese, this ratatouille is a feast for both the eyes and the taste buds. Perfect as a hearty vegan main dish with crusty bread or a versatile side for grilled meats, this recipe is a must-try for delivering comfort, elegance, and nutrition in one dish. Ready in just over an hour, it’s ideal for weeknight dinners or impressive entertaining.
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Recipe Information
Ingredients
- 1 large Eggplant
- 2 medium Zucchini
- 2 medium Yellow squash
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 3 large Tomatoes
- 1 medium Red onion
- 4 large Garlic cloves
- 4 tablespoons Olive oil
- 2 tablespoons Balsamic vinegar
- 5 sprigs Fresh thyme
- 10 leaves Fresh basil leaves
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 cup Parmesan cheese (optional)
Instructions
Preheat your oven to 375°F (190°C).
Wash and dry all the vegetables. Thinly slice the eggplant, zucchini, yellow squash, red bell pepper, yellow bell pepper, tomatoes, and red onion into similar-sized rounds, about 1/4 inch thick.
Lightly grease a 9x13-inch baking dish with 1 tablespoon of olive oil.
Arrange the sliced vegetables upright in the dish, alternating colors and varieties to create a beautiful, colorful pattern. Pack them tightly together to fit as much as possible.
Finely mince the garlic cloves and sprinkle them evenly over the vegetables.
Drizzle the remaining 3 tablespoons of olive oil and balsamic vinegar over the vegetables. Sprinkle with salt and black pepper.
Place the thyme sprigs on top of the vegetables. Cover the dish with aluminum foil and bake for 40 minutes.
After 40 minutes, remove the foil and bake uncovered for an additional 10 minutes, or until the vegetables are tender and slightly caramelized around the edges.
Remove the thyme sprigs and discard them. Before serving, garnish the dish with fresh basil leaves and, if desired, sprinkle with grated Parmesan cheese.
Serve hot as a main dish with crusty bread or as a side dish to accompany grilled proteins.
Nutrition Facts
Calories |
1650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.0 g | 118% | |
| Saturated Fat | 29.2 g | 146% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 8566 mg | 372% | |
| Total Carbohydrate | 151.8 g | 55% | |
| Dietary Fiber | 41.1 g | 147% | |
| Total Sugars | 84.2 g | ||
| Protein | 68.3 g | 137% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1812 mg | 139% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 5523 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
