Wednesday, April 5, 2017

FARMHOUSE RATATOUILLE RECIPE

This is one of my favorite things that 2nd Man makes.  It's also what inspired us to plant eggplant, yellow squash and zucchini this season.

Farmhouse Ratatouille 
It seems we usually have it with roasted chicken but it's good with just about anything.  I guess this is kind of like a ratatouille of sorts, though most of the time that is more of a stewed dish.  This is oven roasted and dished up at the end of the cooking process.  

I guess we'll call this Farmhouse Ratatouille, ha.


He slices several zucchini, yellow squash, and Ichiban eggplant (those are smaller than regular eggplant).  Then he puts them all on a foil lined baking sheet and lines them up in rows.  One of each and then repeat, until you run out of veggies.  I know this looks like a lot of work but if you slice them all up first and put them in three piles, it goes fast...


He sprinkles salt and pepper on top of them and then places some heirloom cherry tomatoes on top...


Finally, he drops some sliced purple onion (you could use any type of onion) over all of it and drizzles the whole thing with olive oil...  


Place in a preheated 400 degree oven and roast for about 30 minutes, or until they are fork tender and starting to have that roasted look...


The tomatoes will have burst and roasted, releasing their juices into the vegetables below and the onions will be getting crispy too.  You know it's done.


He sprinkles on some fresh Italian flat leaf parsley and that's it!

Chicken and roasted veggies
All that's left is to dish it up and serve!  

It's SO good and in a way, since you get lots of vegetables, that means it must be good for you, right?   We can't wait to harvest our own vegetables now to make this fresh from the garden.  Fingers crossed!

Enjoy!


20 comments:

  1. Looks Delish and makes for a nice colorful side dish. Wonder how it would be taking the sliced veggies and breading them with a good coating of bread crumbs and Panko after dipping in egg wash; laying flat the slices flat on baking sheet and then baking?
    1st man, I say you like the dark meat and 2nd man is white meat kind of guy. I go for the dark meat as well but hubby, ell he's a breast kind of guy.

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    1. It's very colorful. Bread crumbs and panko? Um yeah!!!!

      Yes, I'm the dark meat person, thighs are my favorite. Love them. 2nd Man likes the breast and wing best of all. Though he likes legs too.

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  2. I love ratatouille, it's a Quebec staple for home-cooked meals. I love it with roasted chicken too!

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    1. How neat!!!! I didn't realize that was a Quebec staple, very neat. Isn't it wonderful? So comforting!

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  3. Replies
    1. Like everything you cook too!!! Yum!!!! :-)

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  4. Oh, that looks so good! I'm going to give it a try.

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    1. Thanks, it looks like a lot of work but it's not really, maybe a bit time consuming but work it in the end.

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  5. Replies
    1. THANKS, it's really delicious for sure!

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  6. Oh my goodness! That looks amazing! Y'all need a Two Men and a Little Farm Cookbook. Give the Pioneer Woman a run for her money, ha!

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    1. Aww, you are too sweet. Not sure we'd be THAT good but it's nice to hear. You are very sweet.

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  7. Great recipe. Looks like it makes a lot too.

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    1. We ate on it for a couple of days at least. Thanks!!!

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  8. This is such a colorful dish - we eat with our eyes first, so I’ve already devoured the images! I am looking forward to making this when my garden starts producing.

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    1. Definitely eyes first. Nose second and taste third, am I right? We are growing all three things (and will use tomato slices on top since we don't have any cherries growing yet. Can't wait to have it all from our own garden!!

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  9. Um yeah!!! Vicki

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  10. Thank you so much for sharing 2nd Man's method of making ratatouille, so much easier than cooking it all up in pots. The flavours will blend together beautifully, Michelle in Wellington, NZ

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    1. Thank you for that! It is a bit different I guess from traditional but he said the closeness of the veggies in the cooking process, having them next to each other, softens them and imparts flavor to each and the tomatoes and onions on top add flavor from the top down, ha. It's probably not technically a ratatouille but it's close, ha.

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