{"id":902,"date":"2020-09-29T15:33:04","date_gmt":"2020-09-29T19:33:04","guid":{"rendered":"https:\/\/fabfoodflavors.com\/?p=902"},"modified":"2020-10-02T23:32:28","modified_gmt":"2020-10-03T03:32:28","slug":"easy-colorful-veggies-ratatouille-casserole","status":"publish","type":"post","link":"https:\/\/fabfoodflavors.com\/easy-colorful-veggies-ratatouille-casserole\/","title":{"rendered":"How to Make Easy Colorful Veggies Ratatouille Casserole!"},"content":{"rendered":"\n
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Autumn just arrived and I started to look through all the recipes I’ve collected and made over the years. This colorful Veggies Ratatouille Casserole was just waiting to be made again – it is a family favorite! <\/p>\n\n\n\n

After watching the movie Ratatouille<\/strong> for the first time way back when my daughter was still in elementary school, she was all fired up to try this dish. Remy, the leading mouse in the movie, is a top class French chef who has a penchant to put together mouthwateringly delicious dishes. He was quite the quirky and loveable character. She begged and asked in the nicest way possible and so how could I say no? <\/p>\n\n\n\n

I did a bit of research and found a recipe by Julia Child that calls for slicing the vegetables thinly and then laying them neatly in a baking dish. It makes a beautiful dish to serve at the table. After making this a first time it has been tweaked and adjusted with each bake since.<\/p>\n\n\n\n

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One of the earlier versions I made, using Japanese Eggplants<\/em><\/figcaption><\/figure><\/div>\n\n\n\n

I like that ratatouille is so flavorful and beautiful to serve and eat. Even though it looks difficult, it is NOT so. A kitchen slicer mandoline is your friend for this recipe. The base has 5 veggies: eggplant, zucchini, yellow squash, colorful peppers and tomato paste. Add in some garlic and some seasoning and that’s it! Let’s cook!<\/p>\n\n\n\n

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Ingredients<\/h2>\n\n\n\n

1 can tomato paste, 6 oz.
1 onion, chopped
6 cloves of garlic, minced
3-4 Tbs olive oil for sauce and drizzling
\u00bd cup water
2 small, or 1 large eggplant, sliced
1 zucchini, sliced
1 yellow squash, sliced
3 peppers – 1 each red, orange and green pepper, sliced
6 fresh basil leaves or fresh herbs of your choice
1 tsp dried parsley, thyme, basil or your favorite herb
salt and pepper to taste<\/p>\n\n\n\n

You will also need a small sauce pan to cook the sauce, a mandoline or a very sharp kitchen knife, and a large casserole dish for this dish.<\/p>\n\n\n\n

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Putting Colorful Veggies Ratatouille Casserole together <\/h2>\n\n\n\n

Gather all the ingredients. Preheat the oven to 375\u00b0F. Lightly grease casserole dish with olive oil. Heat the small sauce pan on low.<\/p>\n\n\n\n

\"Ingredients<\/figure><\/div>\n\n\n\n


Start by preparing the onions and garlic. Heat the pan to medium and drizzle with about 1 Tablespoon of olive oil. Saut\u00e9 the onions till translucent, 1-2 minutes. Add in the chopped garlic, and stir for another minute. When fragrant, remove pan from heat and set aside.<\/p>\n\n\n\n