Winter ratatouille- vegan

ratatouille – pronounced – rat.Ah.Tooie – we are not referring to a Disney movie about a rat but a wonderful dish out of southern France. Traditionally it is served with lovely roasted summer vegetables. We have altered this dish to fit our northern climate and the readily avail cold season vegetables. It is just as easy and tasty. Best of all it is easily tweaked to make vegan and Daniel fast friendly.

The orig recipe calls for goat cheese garnish and Panko crumbs. We omitted the cheese but you can easily find a goat style vegan cheese. We opted for matzo crumbs to keeps this one Daniel Fast friendly.

Winter Ratatouille- orig posted to

  • Butternut squash
  • 1 Onion (or shallot)
  • 2 Tomatoes
  • 1 Bunch of basil
  • 1 Heirloom zucchini
  • 2 Roasted garlic cloves
  • 1 cup Tomato sauce
  • 7 Tb Matzo crumbs
  • 1 tsp Herbes de Provence (basil, marjoram, thyme, parsley, rosemary, fennel, mint, kosher salt and pepper)

Preheat the oven to 450°F. Peel and halve the squash lengthwise. Cut out and discard the pulp and seeds; cut into ¼-inch-thick slices crosswise. Cut the zucchini and tomatoes in half lengthwise; slice into ¼-inch half-moons. Cut off and discard the stem ends of the onion; peel and slice into ¼-inch half-moons. Keeping the vegetables separate, drizzle the squash, zucchini, tomato and onion with oil and season with S&P. Mince the roasted garlic. Pick the basil leaves off the stem.

In an oven-safe skillet, heat a drizzle of oil on medium high. Add ½ the roasted garlic, tomato sauce and ½ the basil (tear with your hands before adding). Cook, stirring frequently, 1 to 2 minutes, until warm; season with ⅓ of the spice blend and S&P. Remove from the heat and assemble the ratatouille on top of the warm sauce by alternating slices of squash, zucchini, tomatoes and onions, overlapping slightly as you go. Drizzle with oil; season with the remaining spice blend and S&P.

Cover the skillet with foil and bake in the oven for 15 to 20 minutes. Uncover and sprinkle with the panko. Bake, 8 to 10 minutes longer, until the panko is golden brown and the vegetables are tender when pierced with a fork.

Optional : Garnish with vegan goat cheese and serve.

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