This ratatouille is family friendly!
We can’t think of ratatouille without thinking of the Disney movie that celebrates a rat’s ability to pull it off. Of all the famous French dishes, few are as iconic as ratatouille.
Amy Richardson is fire roasting this fancy French dish for a family-friendly dinner.
Parisian Parchment Ratatouille Parcels
EQUIPMENT
- Parchment or foil sheets ( for grilling or fire )
- Small metal clips
- Sharp knife or mandolin
INGREDIENTS
- Fresh zucchini squash, sliced to 1/8 inch thick
- Fresh yellow squash, sliced to 1/8 inch thick
- Eggplant, quartered and sliced to 1/8 inch thick
- Tiny potatoes, pre cooked in microwave for 5 minutes, cooled, and sliced if desired
METHOD
- Heat oven or grill to 425 degrees
- Using two sheets of foil or parchment, starting with squash, and yellow and zucchini, layer up with fresh herbs, ending with a layer of potatoes. Pour sauce over the top. Close and fold to seal, clip with metal clips.
- Place on a parchment lined baking sheet if using oven. Or place on grill and cook for about 15 minutes.
- Carefully remove packets from baking sheet and place on plates. Carefully remove clips and turn over to get the classic ratatouille look. Drizzle lightly with garlic olive oil, fresh grated cheese and season with salt and pepper.
Amy’s “5 Minute” Tomato Sauce
INGREDIENTS
- 14.5 oz can S&W Petite Diced Tomatoes with sweet onion and garlic
- 8 days can Contadina Roma Tomato Sauce
- 2 tsp sugar
- 1/2 to 1 tsp balsamic glaze
- Salt and pepper to taste
- Olive oil
METHOD
- Blend all ingredients in a blender until smooth.
- Pour a small amount 1-2 tsp olive oil in to pan, heat lightly over medium heat, add fresh puréed tomato sauce and cook for 5 minutes. Set aside until ready to use.
Makes about 2 1/2 cups. Use for ratatouille, pizza, meats, or as a dipping sauce!
Recipe by Amy Richardson
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