Hailing from Provence, Ratatouille is a wonderful meal, starter or side dish; elegant yet simple. You can use most vegetables in this dish, just remember heartier root vegetables are going to increase your cooking time slightly. I may get some feedback on that last statement from Purists but we eat what we enjoy. Served hot or cold, the vegetable blend is best served with warm crusty bread to sop every last bit off of your plate. I prefer the vegetables in Ratatouille to be sliced rather than diced but to me it’s just for the aesthetic. However you decide to make it, we hope you enjoy it with our Balsamic Basil sauce.
2 each Japanese eggplants, yellow squashes, zucchinis
2 Tbs each fresh parsley and thyme (optional)
1 Cup grated parmesan cheese
1 Jar Bulletproof Balsamic Basil
Preheat oven to 375. Thinly slice the eggplant, squash, and zucchini about 1/4 inch thick or thinner and place in a large mixing bowl, add the jar of balsamic basil and mix to coat each piece. Piece by piece, alternate the vegetables in an oven safe casserole dish or cast-iron skillet until full. Distribute any remaining sauce on top of the vegetables, add fresh spices, and sprinkle with parmesan cheese. Cover with parchment (optional) and a firm fitting lid cooking for 30 minutes, remove coverings and cook an additional 20 minutes. Serve hot or cold.
