Monday, February 1, 2010

a delightful movie and a delicious, healthy dinner!

Ratatouille!!
On a whim today I decided I wanted to make ratatoullie... so I did!
I got this recipe from Smitten Kitchen, one of my favorite cooking blogs, and then added a few twists of my own. Not to brag or anything but it really is a shame we don't have a way attach a smell to a blog because this smelled wonderful and tasted great too! I should also add that this dish was 100% vegetarian and my meat-eater husband LOVED it!

Ingredients:
14 ounces frozen puff pastry, defrosted in the fridge overnight*
1 Asian eggplant (I used a regular eggplant)
1 smallish zucchini
1 smallish yellow squash
1 longish red bell pepper
1/3 cup plain tomato sauce
2 tablespoons olive oil
Salt and pepper
Few sprigs fresh thyme (I used dried thyme and herbs de provence)
1 cup crumbled feta
(I also used a few mushrooms)

Heat the oven to 375°F. Lightly flour a work surface, lay the sheet of pastry out, and gently roll until it measures about 11 x 15 inches. Slide the pastry onto a baking sheet lined with parchment paper. Prick the pastry all over with a fork, at about 1-inch intervals.

Spread the tomato puree or sauce evenly over the pastry, leaving a one-inch border around the edges.

(This is where I diced and sauteed the mushrooms in just a little bit of worcestershire, then spread them evenly over the tomato sauce)

Trim the ends off the eggplant, zucchini and yellow squash. As carefully as you can, trim the ends off the red pepper and remove the core, leaving the edges intact, like a tube.

With a very sharp knife, cut the eggplant, zucchini, yellow squash and red pepper into very thin slices, approximately 1/16-inch thick.

Arrange slightly overlapped slices of vegetables concentrically or in rows over the tomato puree or sauce, alternative vegetables. You’ll probably have a few leftover.

Drizzle vegetables with olive oil, season with salt and pepper and sprinkle de-stemmed thyme leaves over the vegetables.
(I used a liberal amount of the dried herbs)

Bake in the heated oven until the pastry is puffed and browned (including on the bottom), 25 to 30 min and the vegetables look softened. Slide onto a cutting board, sprinkle with the feta, and cut into squares or strips. (A pizza wheel worked surprisingly well for this.) Serve warm or at room temperature.

2 comments:

Leslie Young said...

Wow! That looks super yummy - and I think I CAN smell it from here! Nice job on the slicing, too! Can't wait to try this!

HANNAH said...

bravo! (but what's wrong with asian eggplant?..hehe). i enjoyed your cute blog post! i am going to post something soon! i have become a terrible blog updater.

i might try to make this for the roomies one day soon.