Simple, healthy, harty, honest… these are some of the words I associate with Ratatouille. This savory dish is a perfect showcase for zucchinis and tomatoes. The collaboration of roasted tomatoes, zucchini and sautéed onions w/ thyme dance in your mouth as it finishes with the hardiness of parmesan cheese and almond meal. This is a very simple and easy recipe to make. Use it as a light summer main dish or accompaniment to a simply prepared protein.
Ratatouille (primal)
Serves 4-6
- 2-3 medium size zucchinis sliced 1/4 inch thick
- 3 medium size tomatoes sliced 1/4 inch thick (heirloom is best or just use sweetest and freshest you can find)
- 3 cloves of garlic minced
- 2 medium size onions diced
- 1/2 cup + 2 Tbsp shredded parmesan cheese
- 1/2 cup almond meal
- 2 tsp of thyme separated into two (fresh or dried)
- kosher salt and pepper
1. Using an oven-safe 12 inch skillet, on medium heat, using butter or olive oil, sauté the onions and garlic. Season with 1 tsp thyme, 1 tsp salt and pinch of pepper. Cook till translucent and take it off heat.
2. Preheat the oven to 375 degrees.
3. Slice the zucchinis 1/4 inch thick.
4. Slice the tomatoes 1/4 inch thick.
5. Combine 1/2 cup of shredded parmesan cheese, almond meal, 1 tspn of tyme and mix well.
6. Lay down a layer of sliced zucchinis, lightly season it with salt and pepper, spinkle the cheese / almond meal mixture. Overlapping the zucchinis, lay down a layer of tomatoes and repeat the same with salt, pepper and cheese mixture as with zucchinis.
7. Repeat process till the entire pan is covered.
8. Sprinkle the reserved 2 Tbsp cheese on top along with light drizzling of olive oil.
9. Bake for 40 – 65 minutes untill the veggies are cooked through and its edges are caramelized.
By the way, my daughter says she likes this dish because of the vegetables used (zucchini and tomatoes are Kid friendly) and the almond meal.
Happy eating – Robert
This was off the hook!
This was off the hook, delicious.