If you to loved Ratatouille Movie, you will love making this casserole at home! Layer of spiced tomato sauce, creamy béchamel, and layers of veggies - yellow squash, zucchini, eggplant, potato, bell pepper. Does this sound like complex dish? No, right? Actually, traditional ratatouille recipe does not even have béchamel and no potatoes. These two are my touches to make this, delicious peasant dish, extra special.
WEEKEND MEAL BOX #14 READY IN: 1h 15 mins SERVES: 4-6
INGREDIENTS RATATOUILLE 1 cup Tomato Sauce 1 Shallot (diced small) 2 tbsp Olive Oil 1 Egg Plant (thin sliced) 1 Yellow Squash (thin sliced) 1 Zucchini (thin sliced) 1 Bell Pepper (thin sliced) 2 Roma Tomatoes 2-3 Potatoes (medium size, thin sliced) #2 (½ t salt, ½ t black pepper, 1t thyme, ½ t Paprika) #3 (1 t parsley, 1 t tarragon, 1 t thyme)
Béchamel Sauce 1 tbsp Butter 1 tbsp All-Purpose Flour 1 Cup Milk #1 (½ t salt, ½ t pepper, ¼ tsp rosemary)
Directions Preheat oven at 375 F.
In a pot bring 2 cups of water to rolling boil. Drop thinly sliced potatoes in water and boil for 4 minutes or until par cooked. Drain on a paper towel and set aside.
While potatoes cook and cool down, slice rest of veggies - squash, bell pepper and eggplant
To make Béchamel – Over low heat or in the microwave, heat 1 cup of milk in safe container. Heat 1 tbsp butter in a small sauce pan. Add 1 tbsp flour, stir while cooking for no more than 1-2 minutes. Don't let flour turn brown. Slowly add warm milk a little at time and whisk well to avoid lumps. Continue cooking until sauce thickens, about 3-4 minutes. Season with #1 seasoning packet. Set aside.
Spray baking dish with cooking spray or coat with a bit of butter to prevent veggies sticking. Spread layer of tomato sauce in the baking dish, sprinkle finely diced shallots, and #2 seasoning packet on top.
Using a spoon, drizzle béchamel sauce on the top.
Layer sliced veggies on top. I like to make a spiral stack of vegetable slices for presentation just like ratatouille.
Drizzle with olive oil. Sprinkle #3 seasoning packet over the top.
Bake for 55-60 minutes or until all veggies are tender, covering with foil for the first 40 minutes. You will see tomato sauce bubbling on the sides.
Let it cool for 5 minutes. Serve with side of Sourdough bread to scoop the sauce.
TIP: You can also sprinkle some shredded Parmesan over the top before serving.
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