Thursday, November 8, 2012

Totally Veggie: Ratatouille over Spaghettis Squash

With all of the storms and "hunkering" down, Ratatouille has been playing on television.  Tripp and Finn really wanted to make this for dinner.  When the storm settled, we set out to the grocery store and they helped me select the ingredients.

Shopping list/Ingredients:
1 Small Eggplant diced
1 Green Pepper diced
1 Yellow Pepper diced
3 Beefsteak Tomatoes diced
1 Medium Onion diced
1 Green Zucchini diced
2 Tspn Fresh Thyme chopped
4 Leaves Fresh Basil chopped
2 tspn Fresh Parsley chopped
3 tspns Crushed Garlic
1/2 cup Olive Oil
3/4 tspn salt
1/4 cup water

Start with 1/4 Cup olive oil, 1 tspn Garlic, and Chopped onion, 1/8 tspn salt over medium heat for 5 minutes.  Add eggplant, 1/8 tspn salt and sautee for 5-7 more minutes until eggplant is soft.  Spinkle with 1 tspn Parsley. Set aside.

Then take 1/8 cup olive oil, 1 tspn garlic, and Yellow and green Peppers, sprinkle with 1/8 tspn salt Sautee for 5 minutes until peppers are soft. 

Then take 1/8 cup olive oil, 1 tspn Garlic, Chopped Tomatoes, 1/4 tspn salt, 4 leaves chopped Basil, 1 tspn chopped thyme, and 1 tspn parsley.  Simmer 7-10 minutes until tomatoes start to form a sauce.

Then Take Zucchini, 1 tspn garlic, 1/8 tspn salt, 1/4 cup water and steam zucchini, and sprinkle with 1 tspn thyme.

The kids loved making a ratatouille design as they called it with each layer.  They decided how they wanted to layer and build their ratatouille design.  However, you can toss it all together and serve. 

We served over spaghetti squash.

Spaghettis Squash

Slice in half, scoop out seeds, and cook 1 spaghetti squash for 45 minutes at 375 in the oven.  
Remove and Take fork and pull out the "spaghetti." Put in serving dish and


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