We watched Ratatouille over and over when the boys were young, what a movie! Have always wanted to try and make it! Easy to make, just takes a bit of patience to set up in pan. Full Recipe below, just an incredible dish, exceeded expectations. -2 Red Bell Peppers, roughly cut up -4 Heirloom Tomatoes, quartered -2 Shallots, roughly cut up -2 Heads of Garlic, cut in half -1 Jalapeño, remove seeds -4 Roma Tomatoes, 1/8” thick cuts -2 Chinese Eggplants, 1/8” thick cuts -2 Yellow Squash, 1/8” thick cuts -2 Zucchini, 1/8” thick cuts -6-8 Sprigs Thyme, remove flowers from stems -4-6 Basil Leaves, chopped -Olive Oil, Salt and Pepper as needed **Preheat Oven to 425. Add bell peppers, heirloom tomatoes, shallots, garlic, jalapeño to baking sheet and cover with Olive Oil, Salt and Pepper. Bake for about 35-45 minutes. Remove garlic cloves from skin. Put it all in a blender for a bit. Pour in a big skillet, we used 12” cast iron. **Use mandoline at 1/8” setting and cut Roma Tomatoes, Eggplant, Squash and Zucchini. If you knife skills and patience are good feel free to cut em. I stacked them to prep and make it easy while other veggies were roasting. **Working in a circle to create a spiral, place them in skillet. This takes some time and patience. **Place some parchment paper over the top and bake for 30-45 min **Top with Salt, Pepper, Thyme, Basil **Enjoy….I love my proteins, but this meal will be made again and again, everyone in house loved it!
#ratatouille #veganrecipes #vegan #plantbasedfood #3piecesofpecan #fyp