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Colourful Ratatouille

by Carla May (follow)
Vegetarian (1517)      Bakes (6)      Ratatouille (3)     
If you loved the movie, eat the food! An (almost) exact replica of the Ratatouille in the movie. My husband loved the novelty factor of this dish - not to mention it tasted fantastic! A good one for the kids on movie night, maybe?

Preparation Time: 20 minutes
Cooking Time: 1 hour 10 minutes
Serves: 6


2 medium zucchini
5 yellow squash
4 tomatoes
3 large potatoes
1 can diced tomatoes
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 tbsp olive oil
1/2 cup Parmesan cheese
Oil spray for greasing
Salt & pepper to taste
Mixed herbs & roast vegetable sprinkle to taste


Pre-heat fan forced oven to 180 degrees Celsius, or 200 degrees for non-fan forced.

Heat a frying pan with the olive oil, add the onion and, stirring occasionally, fry onion until it looks translucent. Add garlic and fry until the onion starts to turn slightly golden.

Place onion and garlic into the bottom of a greased casserole or oven-safe dish - preferably one with a glass lid.

Add half the can of diced tomatoes to the bottom of the dish, spreading evenly over the onion mix. Sprinkle a thin layer of mixed herbs and salt & pepper on top of the diced tomatoes.

Slice zucchini, squash, tomatoes and potato into rings or circles about 4-5 millimetres thick. Arrange these vegetables in an alternating, circular pattern around your dish on top of the onion and tomato mix. Start on the outside of the dish and work to the middle.

Pour the rest of the diced tomatoes into the cracks and crevices of your circular vegetable design. The excess liquid from the tomato around the vegetables will promote better cooking and softening.

Sprinkle salt, pepper, mixed herbs and roast vegetable sprinkle over the top to add taste. Sprinkle the Parmesan cheese over the top as well.

Place dish in oven, covered with a lid or aluminum foil and cook for 30-35 minutes.

Uncover dish and cook for a further 20-25 minutes to crisp the cheese and the vegetables. Dish should be ready when vegetables are tender, yet crispy, and cheese is evenly melted.

Serve ratatouille hot, on a bed of cous cous or with a side salad.

I like this Recipe - 3
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