Nicolas Come's version of ratatouille delivers a bright kaleidoscope of colors and flavors to the family table. A fresh batch of his dad's homemade tomato sauce is the perfect accompaniment.
Nicolas ComeNicolas' Garden
To print this recipe, choose a print size:
3 cloves garlic, crushed
4 roma tomatoes, trimmed and thinly sliced
2 zucchini, trimmed and thinly sliced
2 yellow squash, trimmed and thinly sliced
Salt and pepper, to taste
Chopped Italian herbs, to taste
Tomato sauce, as an accompaniment
Preheat oven to 375 degrees. Drizzle the bottom of a ceramic baking dish with olive oil and sprinkle with crushed garlic. Arrange alternating slices of tomato, zucchini and yellow squash in the dish, overlapping vegetables slightly to display the colors. Repeat pattern until the dish is full.
Season with salt and pepper, sprinkle with chopped herbs and drizzle with additional olive oil. Bake until vegetables are tender but not soggy, about 35 minutes. Serve with warm tomato sauce.
Nicolas' family often serves ratatouille with the following:
- Baked chicken: Cut boneless, skinless chicken breasts in half. Sprinkle with salt, pepper, paprika and garlic powder. Bake in a 400-degree oven for 25 minutes or until done.
- Brown rice with carrots: Boil brown rice in salted water, adding diced carrots during the last 5 minutes of cooking.