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Prep
Difficulty
Easy
Time
Estimate
1 hour
Preheat the oven. Slice all of the veggies for the ratatouille. Assemble it with the sauce on the bottom. Covering it is important. Place it in the oven and bake until a butter knife can slice in with little effort. Meanwhile, whip up the pesto butter and warm the French bread briefly after the ratatouille comes out of the oven. Serve together for an easy weeknight dinner.
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.
Okay. This is not exactly a recipe, but rather sometimes the best pairing for your meal is a crusty loaf of French bread. My family lineage is French, what can I say crusty bread seems more appropriate then not. So, here it is.
Let’s call it a reminder. In addition, here are a few tips on how to store it, keep it fresh, or use it up. Whenever possible try to find those crusty gorgeous whole-grain varieties.
A little butter, cream cheese and pesto already blended are whipped together to become something much more. If you have leftover pesto simply whisk in 1/4 cup into the cream cheese and butter. The rest of the instructions will be the same. A food processor or mortar & pestle are required for this spread.
