The French side of me that puts the “Joly” in Nick Joly, is very satisfied right now.
Ratatouille combines my love of three things; vegetables, garlic, and French cuisine. It’s a dish that should be cherished – at least my French ancestors think so!
Classic ratatouille is composed of cooked vegetables such as eggplant, zucchini, tomatoes, onions, garlic, and peppers.
Over the years, the dish has evolved and taken on new forms. Sometimes it can even be a great catch-all for a lot of the extra vegetables you have around the house (which I love – zero waste)!
It’s long been served as a side dish, but today (like most days in our house) the vegetable is king.
I thought it would be fitting to cook one of my favourite French cuisines in my absolute favourite French baking dish by Staub. I’m using the Ceramic Rectangular Dish with Lid, which you can find online, here.
Like any other cooked vegetable dish, the flavour really shines in the seasoning, and the sauce.
The traditional ratatouille uses a “bouquet garni” for seasoning, which is essentially a bundle of mixed herbs. Placed on top of the vegetables and covered in the baking dish, the aromas would season the vegetables as the heat would transform them to a softer texture.
As the dish evolved over time, other ratatouille recipe variations called for pureed tomato, or a sauce of tomato paste and olive oil.
Now the Italian side of my heritage is happy, too!
To season my freshly cut and arranged vegetables, I used a pureed tomato paste seasoned with olive oil, salt, pepper, thyme, and garlic powder. With fresh basil dispersed throughout the dish.
Here’s the recipe for my vegan + gluten-free Ratatouille!
How to Make the Perfect Ratatouille [Vegan + Gluten Free Recipe]
- 1 large eggplant
- 2 medium zucchini
- 2 sweet potatoes
- 4 roma tomatoes
- 2 sweet onions
- 6 cloves garlic
- 2 cups puree tomato
- 4 tbsp olive oil
- Fresh basil for garnish
- Salt pepper, thyme, and garlic powder
Slice all your vegetables to roughly the same thickness.
Preheat oven to 375F.
In a small bowl, combine your tomato puree, olive oil, pinches of salt, pepper, thyme and garlic powder, and whisk together. Gently pour your sauce into your baking dish so it fully lines the bottom of the dish.
Begin layering your sliced vegetables one after another in a consistent arrangement.
Add your garlic cloves and fresh basil on top of the arranged vegetables.
Drizzle with a few additional glugs of olive oil.
Place in oven, covered for 20 minutes, and uncovered for 40. Total cooking time: 1 hour.
Let me know if you try this recipe at home! And if you post photos on Instagram, tag me @inspiredbynick or use #inspiredbynick so I can see!
Nick Joly | Inspired by Nick
be good to your body
Thank you to Staub for sponsoring this post.