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Lilly’s Table

 
 
Purslane, Beet & Tomato Salad
© Lillys-Table.com Photo of Ratatouille
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

1 hour

Time
Estimate
1 hour

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Ratatouille

from Ratatouille with a Purslane, Beet & Tomato Salad, the Week of July 14, 2013.
View the previous recipe for this meal.

Remember that sweet Disney movie about the rat-chef?

This is our simplified version of the beautiful accordion style Ratatouille that he created at the end. A great way to use up end of the summer tomatoes, squash, eggplants and anything else you pull from the ground these days. Slice it all thinly. Stack and push together. Roast until their flavors melt and meld into each other. You will know it is done when a knife easily cuts through.

Ingredients

  • 2 tomatoes, medium, finely chopped
  • 1 clove garlic, minced or pressed
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 3 tablespoons fresh herbs, thyme, oregano or basil work well
  • 1 eggplant, small/medium, thinly sliced
  • 1 zucchini, medium, thinly sliced
  • 1 summer squash, medium, thinly sliced
  • 1 onion, medium, thinly sliced
  • 1 bell pepper, medium, thinly sliced in rings
  • 2 tablespoons olive oil

Serving Size: 4 People

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Preparation Instructions

Preheat the oven to 400. Place the finely chopped tomatoes, garlic, salt and pepper, and half of the fresh herbs torn into small pieces in the bottom of a medium-sized casserole pan. Stir them a bit to combine.

Take the thinly sliced vegetables and stack them up on each other. Place them tightly in the casserole dish on their sides. The photo should help make this clearer.

Drizzle the olive oil on top of the whole mess. Cover with foil and bake for 30-45 minutes until the vegetables are tender and starting to fall apart. Check by slicing a butter knife into some of the veggies. It should feel like slicing soft butter.

Remove the foil and serve. With every serving be sure to pick up some of the tomato sauce below the vegetable slices.