Deconstructed Ratatouille

Customer Appreciation Day: Saturday, 10/24

Tonight will be the first freeze here in Central Oregon… (maybe just Bend?) and I am so sad to see the beautiful weather go. When warm summer off-the-vine tomatoes stop, is life even worth living, you say? Surprisingly, yes! (speculation). There is so much to offer here in the winter. Sarahlee, Tall, and the folks over at Rainshadow have been honing their skills with staunch leafy greens, tubers and gourds for years. Eating locally through the hard C.O. winters is a truly special thing, and I for one cannot wait for all the winter squash! (heart eyes) But as you might still have a few early fall eggplants or zucchini laying around, and maybe a few green tomatoes ripening in the windowsill, I have got a dish for you.

Deconstructed Ratatouille 
-serves 4

2 small to medium eggplants, sliced thin (I like the asin styles, but any will do)
2 small to medium zucchini, sliced thin
1 small yellow squash, sliced thin
~3 lb tomatoes  (about 2 med/large, or a few handfuls of cherry)
1 medium onion, sliced thin
(side note, a mandolin makes quick work of this. Highly recommended)
1 cup chopped fresh basil
1 cup chopped fresh parsley
3 cloves garlic, minced
2 Tbsp fresh thyme
½ cup olive oil (I prefer half olive and half avocado for a more mild taste)
Salt and pepper to taste
Chili flake to taste (optional)

  1. Preheat the oven to 375 F
  2. Arrange alternating slices of squash, eggplant, and onion around a glass pie pan or casserole dish (or whatever you have) in a circle
  3. Fill the empty center with tomatoes
  4. Puree all sauce ingredients and spoon ⅔ of sauce over the whole dish
  5. Cover with aluminum foil and bake approximately 35 minutes until half cooked
  6. Uncover put back in the oven to cook for another 20 minutes or so until everything is soft and golden brown
  7. Spoon the remaining bright green sauce around the dish and sprinkle with a few chili flakes.

This is a beautiful dish and is quite the crowd pleaser with very little effort. I hope you enjoy 🙂