Zucchini and yellow squash are abundant right now in my garden and I was just recently given some beautiful eggplant. I searched my cookbooks and notes and decided the best way to use these beautiful and healthy veggies is in a ratatouille. But even though regular ratatouille has some amazing flavors but it doesn’t always look pretty or appetizing. I have seen so many ideas for different tians and they are actually easier to prepare and of course they are just gorgeous.
This dish has the flavors of ratatouille and the beauty of a tian, a rainbow of sliced squashes, peppers and eggplant on a bed of tomato paste, saute onions and garlic.
1 six-ounce can tomato paste
1/2 onion, chopped
2 tablespoons minced garlic
4 tablespoons olive oil
2 tablespoons water
1 small eggplant, thinly sliced
1 zucchini, thinly sliced
1 yellow squash, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 teaspoon fresh thyme leaves
Salt and pepper to taste
1. Preheat oven to 375 degrees F.
2. Heat a small skillet over medium heat, add the chopped onion and sauté until tender and translucent.
3. Add the minced garlic and sauté for another minute. Remove from heat and set aside.
4. Spray a round pan (deep dish pie plate works great) with cooking spray.
5. Mix the tomato paste, onion and garlic, water, and one tablespoon of olive oil in a small bowl. Season with salt and pepper to taste.
6. Spread the tomato paste mixture along the bottom of the dish.
7. Toss sliced vegetables in a bit of olive oil, just enough to very lightly coat them.
8. Arrange the veggies around the outer edge of the dish alternating the colors.
9. Drizzle the top of the vegetables with two tablespoons of olive oil and adding salt and pepper to taste and sprinkle the top with thyme leaves.
10. Cut a round piece of parchment paper to cover the dish and bake for about 45 minutes until the veggies are tender and roasted