Ratatouille

Ratatouille

Ratatouille is traditionally made using eggplant, Zucchini and tomatoes, but in this recipe we scrap the eggplant and tomato and add in zucchini, apples, onions and peppers. Drizzled with a garlic and herb butter, it is a delicious combination that excites your taste buds. Ratatouille is a French dish that originally derived in the 18th Century in the Provencal Region of Nice. Peasants and poor farmers who were trying to use up ripe fresh summer vegetables often made this dish. The dish was traditionally featured along side meat, and was often turned into a tomato based stew. (whatscookingamerica.net) You can mix up the vegetables and make it to suit your preferences but as odd as this combo might sound, give it a try, you wont be disappointed.

Ingredients:

1 Large Garden Zucchini, Cut into rings with seeds cut out

1 Onion, cut into round slices

1 Apple, Cut into round slices

1 Bell Pepper, Cut into round slices

1/4 Cup Melted Butter

1/4 Tsp Salt

1/4 Tsp Pepper

1 Clove of Garlic, Minced

1 Tsp Basil

1 Tsp parsley

1/4 Tsp Sage

Ratatouille

Directions:

- Preheat your oven to 400 F

- Prepare your vegetables and apple by slicing them into thin rounds. Remove any seeds from the center.

- Layer your zucchini, apples, peppers and onion rotating between them until you fill the baking pan.

- In a separate bowl, mix together your melted butter, garlic, and herbs.

- Thoroughly brush the tops of your vegetables and apples with your butter mix. Sprinkle the tops with salt and pepper.

- Bake uncovered for 15 minutes.

Whether it's Sweet or Savoury, let it be made with Love!

References

Ratatouille Recipe and History. Whatscookingamerica.net