Beetroot Ratatouille

Ratatouille is one of my favorite ways to utilize summer vegetables that will  be popping up at farmers markets soon enough (“soon” = 2+ months. I’m clearly getting ahead of myself). While I love the classic, dump and stir ratatouille where you plop summer squash, eggplant, bell peppers, and tomatoes into a pot with a generous serving of olive oil and fresh herbs, these ratatouille “stacks” are arguably easier and look a lot less like vomit. Love me some ratatouille, but if I tried to take photos of a classic ratatouille, this  blog would look eerily similar to Martha Stewarts Instagram circa 2013 (catch up on your food pop-culture here).

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This recipe was especially simple for me because I always have a jar of home made tomato sauce in the freezer. When I make a new batch of sauce for a pasta dish, shakshuka, etc. I make 2-3x what I need and freeze them in small portions. You will never go back to canned sauce again!! My basic recipe is in my shakshuka post, but I switch it up every time depending on what I have on hand/mood. If you don’t have time to make your own sauce, I would recommend roasting sliced tomatoes with the rest of the vegetables and adding it to the stack.

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Also note: I added in beets because I haven’t been eating enough of them lately and the earthiness was an amazing complement to the traditional ratatouille… and also because I have to stay true to my flog name! Bring on the beets!!

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I layered in some ricotta cheese to add some protein to this meal. Ricotta is a great mild cheese, but if you like a stronger cheese, then a creamy, spreadable goat cheese would be fantastic. Stack these roasted veggies layered with tomato sauce and cheese on a bed of grains and you have yourself a solid, vegetarian meal.

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Beetroot Ratatouille

  • 2 Tbs Tomato Paste
  • 4 cloves garlic
  • 2 small beets – (I used one red, one golden)
  • 1/2 eggplant
  • 1/2 zucchini
  • 1 red bell pepper
  • Fresh thyme
  • Olive oil (lots of it)
  • Chili flakes
  • 1/4 cup home made tomato sauce (or 1 sliced tomato, see description in text above)
  • 1/4 cup ricotta cheese
  • 1/2 cup cooked rice/grains

Preheat over to 375 F. On a large sheet tray, spread tomato paste and ~1/2 c. olive oil with a brush (or your fingers) until the tray is completely coated. Add crushed, whole garlic cloves, sliced vegetables, and 3-5 sprigs of fresh thyme. Season with salt, pepper, and red chili flakes to taste. Bake, flipping veggies over once, for ~30 minutes.

Mix ricotta cheese with ~1/2 tsp chopped, fresh thyme, salt, and pepper to taste.

Layer roasted veggies, tomato sauce, and ricotta on top of your grain of choice.

ENJOY 🙂

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