Prep Time
10 minutes
Cook Time
15 minutes
Serves
6
Ingredients
- 1-2 Cup Tomato Sauce
- 2 cloves Garlic
- 3-4 sprigs of Thyme
- 2 Tbsp Olive Oil
- 1/2 Tsp Chili Flakes
- 1 Egg Plant Or Brinjal, thinly sliced
- 1 Yellow Squash, thinly sliced
- 1 Zucchini, thinly sliced
- 1 Red Bell Pepper, thinly sliced
- 2-3 Medium Red Potatoes, thinly sliced
- Salt and Black Pepper
- Oil Spray of choice
Béchamel Sauce:
- 1 Tbsp Unsalted Butter
- 1 Tbsp All-Purpose Flour
- 1 Cup Milk (2% or Whole preferred)
- 1/8 Tsp Nutmeg
Steps
1
Preheat oven to 375 degrees.
2
Bring 2 cups of water to rolling boil. Season with salt. Drop in the thinly sliced red potatoes to the boiling water and allow to boil for 3-4 minutes until they are par cooked. Remove from the water and drain on a paper towel. Set aside.
3
Slice the rest of the vegetables in uniform thickness to ensure proper cooking. Personally, I like to use a mandolin slicer for uniformity
4
To make our Béchamel sauce, first microwave your 1 cup of milk in a microwave safe container. Set this aside. Heat butter in sauce pan until melted. Add in flour and allow to cook for about 1-2 minutes, or until the raw flavor goes away. *Important: Don’t let the flour turn brown. Add warm milk to the saucepan with butter and flour 1/4 cup at a time and stir until no lumps are present. Continue adding milk and stirring until the sauce thickens. It will be thick enough to coat the back of a spoon. Season with nutmeg and salt and pepper to taste. Set aside.
5
Using a baking dish of your choice, spray the bottom and sides well with a non-stick cooking spray. Mix about a cup of tomato sauce, minced garlic, thyme, red chili flakes, salt and olive oil together. Spread this mixture across the bottom of the dish ensuring it’s slightly thick, but also even.
6
Over the tomato sauce mixture, drizzle the Béchamel sauce and swirl to slightly combine.
7
Stack your vegetables in your preferred pattern and lay into your baking dish according to desired design. Once all vegetables are placed in the dish, drizzle with olive oil, sprinkle with salt, thyme, and black pepper to top.
8
Ratatouille will bake covered by parchment paper for 55-60 minutes or until all veggies are tender. The tomato sauce will likely bubble on the sides.
9
While ratatouille cooks, prepare any sides for your dish. If making pasta, you’d want to boil fresh water, so the noodles don’t get too gummy.
10
After removing from the oven, let cool for 5 minutes prior to serving.