Ratatouille is my favorite Pixar movie of all time and I love making Ratatouille because it’s so colorful, light, nutritious, and delicious. Most importantly, the girls enjoy it as well. We had tons of zucchini and yellow squash from the Costco pack and decided to make some for a weeknight meal. I prepared it in my Traeger at 375 degrees, but you can put it in the oven at 375 degrees as well. What do people usually eat Ratatouille with?
Ingredients:
1 28-ounce Rao’s marinara sauce
1 large red bell pepper, roasted
2 zucchini, thinly sliced
2 yellow squash, thinly sliced
2 eggplant, thinly sliced
4 Roma tomatoes, thinly sliced
4 garlic cloves, minced
1 tablespoon sugar
1 tablespoon Italian Seasoning
1 teaspoon salt
½ teaspoon pepper
2 tablespoons EVOO
Steps:
Prepare Veggies – Using a mandolin or a sharp knife, slice the veggies into thin 1/8 inch uniform thick slices and set aside.
Make the Sauce – Broil a whole red bell pepper until blackened. Put in a bag for 15 minutes. Remove the charred skin. In a blender jar, add marinara sauce and roasted red bell pepper and blend until the sauce is smooth.
Prepare Ratatouille – In a large cast iron skillet, sauté garlic in some EVOO for a few minutes until brown. Pour in the sauce, season with salt and pepper, and cook for a few minutes. Arrange the thinly sliced veggies on top of the sauce, drizzle with more EVOO, and sprinkle on Italian season on top of the sauce.
Bake Ratatouille – Bake at 375 degrees for 45 minutes or until the veggies are cooked through. Serve with toasted bread and/or your favorite carbs.
Tips:
- Roast the red bell pepper by broiling it in the oven until blackened. Then put it in a Ziplock bag for 15 minutes, and remove the char.
- Use whatever veggie combination you like!
No Limit Cooking 
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