Oven-roasted Ratatouille is a classically easy make-ahead dish

File this under: Make Ahead and enjoy during the week while you’re slammed. Seriously, I did a bunch of cooking yesterday, and in about an hour and a half, whipped up some really good, healthy stuff for Mr. Maven and I to enjoy during the week.  Not that I’m so slammed, but I like to relax and enjoy a glass of wine while watching the upcoming political speechifying - State of the State, and the State of the Union.

Ratatouille is such a healthy, light and satisfying dish, that’s also easy to make. It’s also a grand way to ‘use up’ what’s in the veggie bin. Got nuthin’ in the veggie bin? I hope that’s because you’ve just made a heap of Ratatouille. A jar of pimento stuffed olives doesn’t count as vegetables, dude/girlfriend.

Basically, this ‘south of France’ classic is all about combining vegetables, herbs and olive oil - in varying proportions. Cook it on the stove or in the oven until oh, so tender. The good news: no rules, here. Do it your way. Make it and make it your own.

All I’m going to provide is a basic road map - no, not the Rep. Paul Ryan, R-WI dippy ‘Roadmap for America’. Consider this a sketch on the back of a napkin on the road to deliciousness.

A nice big, shiny eggplant is a good place to start your Ratatouille. But as I said, make this your own. Use skinny Japanese eggplants or even no eggplants, although I can’t imagine that. To this add, summer type squash - although the winter type would be yummy. They just take longer to cook, so do them separately and add in. Potatoes, onions, peppers, tomatoes, celeriac, parsnips, turnips, garlic (LOTS!), beans, fresh plum tomatoes, dried tomatoes, mushrooms …. cruise the produce aisle and be creative.

Okay, now heat the oven to 350 degrees and get out an oven-proof pan or dish. Next, put on some good music, and grab a glass of vino.

Now it’s time to prep all the nice veggies. Get ‘em all chopped, diced, minced, parboiled (if they take longer to cook to tenderness). Once you’ve done this, drizzle it all with a good extra virgin olive oil, salt, pepper, and some minced fresh herbs (dried if you must).

Now, you notice that I have a can of tomatoes nearby. Actually, I didn’t use that today. In this oven-roasted version, I added tomato paste after the roasting was done. Similarly, add the tomato sauce (or puree, or crushed, or whole in juice, or diced ) after you have completed the pan/stove top sauté of your veggies and herbs.

I didn’t use all those herbs. Sheesh. It’s for photographic effect. It’s just to give you an idea of the type and variety you can use: marjoram, oregano, sage, thyme, lemon thyme, rosemary yada, yada.

The oven-roasting requires very little attention, compared to preparing it on the stove top. I wanted the oven roasting for today, since I was going to be preparing a couple other dishes while my Ratatouille veggies were happily roasting.

Bake or roast the veggies for about an hour, peeking in occasionally to press down, turn and such … so everything gets an even shot at becoming meltingly tender and succulent.

So, your veggies are all roasted and tender. Ready for the tomato part. This is when I added in the tomato paste and a drizzle more of olive oil. Oh, yeah. A dash more minced herbs and adjust the salt and pepper.

I use tomato paste in a tube rather than the small cans, since I don’t like having to deal with the leftover contents of the little cans. Just put the cap back on the tube, and back into the veggie bin.

Serve Ratatouille hot, warm or cold. It’s equally good, at any temperature, which is one reason this makes an excellent potluck/party dish. I like my Ratatouille thick for the fork. Some prefer more liquid - tomato sauce/puree. It also makes haute cuisine - especially thick - on a deli sandwich. I’m very serious here. Spoon a bit onto a great ham and cheese, with some crunchy lettuce. Oh, my.

This thrifty, penny pinching dish is always one of my ‘go to’ dishes when entertaining those of the vegetarian/celiac/gluten-intolerant persuasion. Another way I like warm Ratatouille is served with a nice poached egg and a slice or two of bacon. Instant highly nutritious and yummy meal.

Oh, and before I forget! Ratatouille makes a killer topping for toasted whole-grain artisan bread - you know, bruscetta! So think of this paring at your next party.

Enjoy!

-maven