Seems like every month there is some cooking contest going on for food bloggers. I always decline – I can’t handle the time constraints and pressure of the deadlines. But when I was approached about the JC100, a 15 week tribute to Julia Child leading up to what would have been her 100th birthday, I agreed. I mean, it’s Julia Child. I love her. And I only agreed to participate in one week. I could handle that. Right? Ya…
Problem is, every week we would get the recipe to reproduce, and every week, I was like, “that’s too complicated,” or “that’s too time consuming.” And then it dawned on me. I like to eat French food, but I don’t really like to cook it.
We’re now in week 12 of this tribute and I started to panic. I better make something or I’ll fail on my commitment. Not cool. Then Ratatouille came along. Roasted vegetables; easy and totally up my alley. Whew!
I made this version based on Rachel’s hypnotizing photo, not even realizing she had adapted the original, and leaving out the tomatoes (intentional) and onions (unintentional)…both items I would have left in. I didn’t have dried basil, so I used thyme, and I tripled the amount of garlic.
This won’t win over veggie haters, but for you veggie lovers who are looking for an easy side, add this to your list. It was tasty. And gives new meaning to the Pixar movie.
Prep time: 20 minutes
Cook time: 20 minutes
• 1 japanese eggplant
• 1 medium zucchini
• 1 medium summer squash
• 1 small red bell pepper
• 3 cloves of garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon red pepper flakes
• 1/8 teaspoon dried thyme
• 1/8 teaspoon dried oregano
• 1/4 cup olive oil
• 1 (8 ounce) can tomato sauce
Preheat oven to 350 degrees.
Slice eggplant, zucchini, squash and bell pepper into 1/8? rounds. Add to a large bowl with minced garlic. Sprinkle with spices and seasonings. Drizzle with 1 tablespoon olive oil. Toss and allow to sit for 5-10 minutes.
Preheat a large sauté pan with 1 tablespoon olive oil. When pan is warm, add 1/3 of your vegetables. Tossing and flipping until slightly browned. Repeat with remaining olive oil and vegetables.
In a large oven safe dish, poor the tomato sauce on the bottom. Arrange vegetable slices as desired. Bake for 10-15 minutes or until tender and sauce is bubbly.
Serve warm with bread or as a side dish to a larger meal.
(Excerpted from Mastering the Art of French Cooking by Julia Child, slightly adapted from Rachel at Baked by Rachel)