If you want a classic dish to prepare for you spring wedding, we recommend trying the dish inspiring a cinematic classic. This ratatouille recipe from Chefdehome is just like dish from the film with a real world taste all your guests will love!
INGREDIENTS
- 1-2 Cups of tomato sauce
- 2 garlic cloves (minced)
- 3-4 thyme sprigs
- 2 tbsp Olive Oil
- 1/2 tsp Chili Flakes
- 1 egg plant (thinly sliced)
- 1 yellow squash (thinly sliced)
- 1 zucchini (thinly sliced)
- 1 red bell pepper (thinly sliced)
- 2-3 potatoes (medium sized, thinly slied)
- salt and black peppe
- Oil spray
Béchamel Sauce
- 1 tbsp unsalted butter
- 1 tbsp all-purpose flour
- 1 cup milk
- 1/8 tsp nutmeg
INSTRUCTIONS
- Preheat the oven at 375 degrees Fahrenheit. Bring 2 cups of water to a boil. Season with salt. Slice red potatoes. Drop in water and boil for 3-4 minutes or until cooked. Drain on a paper towel and set aside. While potatoes cook and cool down, slice the rest of the veggies – squash, bell pepper, and eggplant.
- To make Béchamel, microwave 1 cup of milk, set aside. Heat 1 tbsp of butter in sauce pan. Add 1 tbsp flour and cook until raw flavor of flour goes away, 1-2 minutes. Don’t let the flour turn brown. Add warm milk, 1/4 cup at a time and stir well to avoid lumps. Add all of the milk and continue cooking until sauce thickens and coats the back of the spoon. Season with salt, nutmeg, and black pepper. Set aside.
- Spray baking dish with cooking spray. Spread layer of tomato sauce, minced garlic, thyme, red chili flakes, salt, and olive oil. Mix well while still leaving well spread. Drizzle Béchamel sauce on the top, swirl into the tomato sauce.
- Layer sliced veggies on top. i like to make a spiral stack of vegetable slices for presentation. Drizzle olive oil. Sprinkle salt, thyme, and black pepper on top.
- Cover with parchment paper. Bake for 55-60 minutes or until all veggies are tender. You will see tomato sauce bubbling on the sides.
- Let cool for 5 minutes. Serve with side of crusty bread to scoop the sauce. Enjoy!
