Ratatoulli

A comforting vegetarian dish that for sure can be a perfect kick-start to your weekend especially if like me you are spending it at home because who doesn’t love staying in the comfort of their home. 

Ratatouille is a famous vegetable casserole that is well-known because of the movie Ratatouille. If you didn’t watch this movie go watch it, it will make cooking this dish much more fun!

The beauty of this dish is that it is easy to make, combines your favourite vegetables and is unresistible, I mean look at those colours. 

IMG_3555

IMG_3576

I did add some twists to the regular recipe to make it my own, they are completely optional but they do give an infusion of flavour, so give them a try. 


Ingredients:

Vegetables – all sliced into thin circular slices  

  • 1 yellow squash 
  • 1 zucchini (big/tall)
  • 1 eggplant
  • 2 medium-sized potatoes
  • 2 medium-sized tomatoes
  • 1 carrot ( optional) 

Bechamel sauce (optional)- 

  • 1tablespoon of butter ( substitute for coconut butter, if vegan)
  • 1 tablespoon of flour 
  • 1 cup of milk ( substitute for almond milk, if vegan) 
  • Salt and pepper to taste 

Spices- 

  • Garlic – 2 cloves crushed 
  • Paprika (optional) – 2 Tsp 
  • Rosemary (optional) – 2 Tsp 
  • 1tsp of chilli flakes (optional)
  • Coriander – A handful chopped (optional)
  • Salt and pepper to taste
  • 1 cup Tomato juice 
  • Basil – a handful chopped (optional)
  • 3 Tsp of olive oil 

Method:

  1. Start by making the bechamel sauce, in a pot, melt the butter and add the flour. Mix until flour turns yellow/brown, add the milk and whisk until it becomes thick in texture, bring to a boil and put aside. 
  2. In a tray, add the bechamel sauce, then add the tomato juice on top – 1 cup may be too much depending on the size of the tray and the amount of bechamel made. 
  3. After slicing all the veggies place them in a bowl and add the spices, olive oil, garlic, coriander and basil and mix thoroughly- I like to leave my veggies to marinate and soak in the flavors for 10- 15minutes. 
  4. Start placing the seasoned veggies on top of the bechamel sauce and tomato juice in an orderly manner – The way you arrange the veggies is up to you ad you could simply place the veggies on top of each other like a lasagne, I chose to stack them like done in the movie to give it the same feel.  
  5. Bake for 30 minutes at 350*F- serve hot 

WhatsApp Image 2018-01-12 at 4.12.25 PM(3)WhatsApp Image 2018-01-12 at 4.12.25 PM(2)WhatsApp Image 2018-01-12 at 4.12.25 PM(1)WhatsApp Image 2018-01-12 at 4.12.25 PM

IMG_3563

 

Advertisements

19 Comments

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s

%d bloggers like this: