At least the movie is a good excuse to introduce your kids to this classic French dish.
This version of ratatouille is based on Thomas Keller's recipe. Keller is chef and owner of the French Laundry restaurant, and he was a consultant on the movie.
Ratatouille generally includes eggplant, tomatoes, zucchini and green peppers. My version leaves out the eggplant, in order to make the dish more appealing to kids. It also streamlines the recipe a bit to make it easier to prepare.
- 2 Tbsp. extra virgin olive oil
- 2 tsp. minced garlic
- 1/2 cup finely-chopped onion
- 1/2 tsp. dried thyme leaves
- 1/2 tsp. dried parsley
- 1 14 oz. can diced tomatoes
- 1/4 cup chopped roasted red pepper (from a jar)
- 1/4 cup chopped roasted yellow pepper (from a jar)
- 2 medium zucchini, sliced into thin rounds
- 1 Tbsp. olive oil
- 1 tsp. dried thyme leaves
- kosher salt and freshly-ground black pepper
- Preheat oven to 275 degrees F. Spray a small (8-inch) skillet with nonstick cooking spray.
- Heat olive oil in a skillet over low heat. Add garlic and onion. Saute until soft, but not brown, about 8 minutes.
- Add thyme, parsley and tomatoes with the juice. Continue cooking over low heat 5 minutes.
- Add roasted red and yellow peppers. Cook another 3 minutes or until nearly all the juices are absorbed.
- Pour tomato mixture into prepared 8-inch skillet.
- On top of the tomato mixture, arrange zucchini slices in a decorative circle, overlapping slightly. Drizzle with olive oil. Sprinkle with thyme, kosher salt and pepper.
- Cover skillet tightly with foil and bake 2 hours or until vegetables are tender. Uncover and bake another 20-30 minutes or until all of the excess liquid in the pan is absorbed.