I had been meaning to make Smitten Kitchen's Ratatouille's Ratatouille for a while and I finally did this past weekend. Of course, mine looks nothing like SK's in terms of both actual appearance and photography, but it was pretty and tasty and lasted about 24 hours before being completely gobbled up. The thing is, this dish has the appearance of being multi-layered when in fact it is only a single layer of thinly sliced zucchini, yellow squash, eggplant, and red pepper on top of a modest portion of tomato sauce. So unless you double the portion in making this recipe, it will be finished rather quickly (provided that you like it!) Good news is that it's healthy and vegan if you don't top it with goat cheese; otherwise, it is vegetarian. As is, this ratatouille makes for a great side dish, but it can be a complete meal if served with a whole grain, such as quinoa or brown rice, and a dollop of goat cheese. I paired it with Chavrie's Basil and Roasted Garlic Goat's Milk Cheese, and it was divine.
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| this spread has no preservatives! |
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