Jenn and I share a passion for food and travel. We connected because of our shared loves and decided to team up to bring you two AWESOME recipes based on the classic french ratatouille. Jenn is a fellow food blogger who loves sharing her recipes for fancy feasting on a budget! Check out her other amazing recipes here!
We each took our own spin on a more modern ratatouille. Jenn focused her efforts on creating a delicious ratatouille pizza, since her husband really does not care for this classic dish. Her results are incredible! Check out her ratatouille pizza here!
I took a slightly different spin on this dish, I used all the classic ingredients you know and love from ratatouille but boosted the flavor with tons of fresh herbs, added texture with a breadcrumb topping and made the dish a little bit more rich with a splash of cream and a topping of delicious whipped mascarpone cheese. I promise you will not even miss the meat in this vegetarian dish!
Tip: With this dish, you really want to spend the time prepping all of the pieces before you even start preheating the oven. Take the time to get organized and lay all of your ingredients out in the order you will use them. I promise it will save you time later!
Check out this delicious ratatouille and let me know what you think down below!
Ratatouille with Herb Mascarpone
Prep Time: 20 Minutes
Cook Time: 90 Minutes
Yield: 6 Servings
Ingredients
Ratatouille:
1 Eggplant
1 Yellow Squash
1 Zucchini
1 Tomato
1 White Onion
1 Red Bell Pepper
1 Yellow Bell Pepper
2 Cloves Garlic
1 tsp Red Pepper Flake
1 tsp Italian Seasoning
1 tsp Dried Basil
1 tsp Fresh Basil
2 tbsp Tomato Paste
1/2 can Crushed Tomatoes
1/4 cup Milk
Salt & Pepper
Olive Oil
Breadcrumb Topping
1/2 cup Parmesan
1/2 cup Breadcrumbs
1 tsp Dried Parsley
1 tsp Dried Basil
Salt & Pepper
Herb Mascarpone
8 oz Mascarpone
1/4 cup Fresh Basil
2 tsp Fresh Parsley
2 tsp Fresh Thyme
2 tsp Minced Garlic
Salt & Pepper
Instructions
Prep Vegetables: Get all of your vegetables ready to go:
Slice: Eggplant, Squash, Zucchini and Tomato. I like to use a mandolin to keep everything uniform sizing. The more even the slices, the more evenly everything will cook. Cut all of your slices in half so you have semi circles.
Dice: Red Bell, Yellow Bell and White Onion. Make sure all of your dices are uniform pieces so everything cooks evenly.
Mince: Garlic
Now that all of your vegetables are prepped, you are ready to begin cooking! Preheat oven to 375 degrees and heat a cast iron pan on medium heat.
Cook onions and peppers with some olive oil for ten minutes until onions are translucent and fragrant. Add garlic, red pepper flake, Italian seasoning, basil and salt/pepper. Stir and cook for two minutes until spices are fragrant. Stir in crushed tomatoes and tomato paste then bring to a boil.
Once the sauce is boiling, add the milk and reduce heat to a simmer stirring occasionally for 15 minutes. Taste and adjust seasoning as necessary.
Remove cast iron from heat and place on a sheet tray (this will prevent spillage in the oven). Now start layering in your vegetables. Work your way around the cast iron, from the outside in alternating between squash, zucchini, eggplant and tomato. This will create a beautiful flower like shape!
Make your breadcrumb topping, mix all ingredients and sprinkle over the top of the ratatouille. Cover with tin foil and bake at 375 degrees for 40 minutes. Remove tin foil and bake for an additional 20 minutes.
To make the herb mascarpone, mix all ingredients and try not to eat it all while the ratatouille is cooking!
Serve hot topped with a heaping scoop of herb mascarpone! This will keep in the fridge for three days and makes an awesome lunch the next day.
Check out this recipe and let me know what you think down below!!
No nutritional information is provided at this time.
Don't forget to subscribe and check out Jenn's Kitchen Diary!
Comments