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Share your recipes July 2017

Food Ventures

Ratatouille with Fresh Cottage Cheese

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Serves 6.

 

1 cup tomato paste

1 small onion, diced, about 1/2 cup

12 large cloves (about 1/4 cup) garlic, minced

4 tablespoons olive oil plus more to oil the parchment

2 cups vegetable stock

Salt and freshly ground pepper, to taste

1 small eggplant, trimmed, and cut into 1/4-inch rounds

1 zucchini, trimmed, and cut into 1/4-inch rounds

1 yellow squash, trimmed, and cut into 1/4-inch rounds

1 red bell pepper, seeded and cored, and cut into 1/4-inch strips

1 yellow bell pepper, seeded and cored, and cut into 1/4-inch strips

1 teaspoon fresh thyme leaves


Garnish

1 cup fresh cottage cheese, chilled

 

Preheat the oven to 375 degrees F. Cut a piece of parchment paper to fit inside a 9 x 13-inch baking dish, and use 1 teaspoon olive oil to oil the parchment. Set the parchment aside.

In a large bowl, mix the tomato paste, onion, garlic, 1 tablespoon olive oil, and the vegetable stock until thoroughly combined. Season with salt and pepper to taste, and spread in the bottom of the baking pan.

Arrange alternating slices of eggplant, zucchini, yellow squash, red bell pepper, and yellow bell pepper, starting at the outer edge of the dish and working clockwise towards the center of the dish, overlapping the slices so that a bit of each vegetable's color shows. Drizzle the vegetables with the remaining 3 tablespoons olive oil, season with salt and black pepper to taste, and sprinkle with the thyme leaves.

Cover the vegetables with the oiled parchment paper, oil-side down, tucking the edges inside the dish, and bake in the preheated oven for 45 minutes, until the vegetables are roasted and tender. Serve with chilled cottage cheese.

 


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