Mandoline Ratatouille Recipe

Looking for an easy Mandoline Ratatouille recipe? Learn how to make Mandoline Ratatouille using healthy ingredients.


Submitted by sailingchef

Makes 4 servings



Different from the soggy standard fare, this is baked and looks beautiful! From smittenkitchen.com.

Recipe Ingredients for Mandoline Ratatouille

1/2 onion, finely chopped
2 cloves garlic, very thinly sliced
1 cup tomato puree
2 tablespoons olive oil, divided
1 eggplant (small)
1 zucchini
1 yellow squash
1 red bell pepper
2 tsp thyme (or 2 sprigs fresh thyme)
4 oz soft goat cheese , for serving

Recipe Directions for Mandoline Ratatouille

  1. Preheat oven to 375 degrees F.

  2. Pour tomato puree into bottom of an oval baking dish, approximately 10 inches across the long way. Drop the sliced garlic cloves and chopped onion into the sauce, stir in one tablespoon of the olive oil and season the sauce generously with salt and pepper.

  3. Trim the ends off the eggplant, zucchini and yellow squash. As carefully as you can, trim the ends off the red pepper and remove the core, leaving the edges intact, like a tube.

  4. On a mandoline, adjustable-blade slicer or with a very sharp knife, cut the eggplant, zucchini, yellow squash and red pepper into very thin slices, approximately 1/16-inch thick.

  5. Atop the tomato sauce, arrange slices of prepared vegetables concentrically from the outer edge to the inside of the baking dish, overlapping so just a smidgen of each flat surface is visible, alternating vegetables. You may have a handful leftover that do not fit.

  6. Drizzle the remaining tablespoon olive oil over the vegetables and season them generously with salt and pepper. Remove the leaves from the thyme sprigs with your fingertips, running them down the stem. Sprinkle the fresh thyme over the dish.

  7. Cover dish with a piece of parchment paper cut to fit inside. (Tricky, I know, but the hardest thing about this.)

  8. Bake for approximately 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left so they are not totally limp. They should not be brown at the edges, and you should see that the tomato sauce is bubbling up around them.

  9. Serve with a dab of soft goat cheese on top, alone, or with some crusty French bread, atop polenta, couscous, or your choice of grain.

Categories

Tomatoes, Vegetables, Main Dish, Mediterranean

Nutrition Facts
Serving Size 355.6g
Amount Per Serving
Calories
221
Calories from Fat
121
% Daily Value*
Total Fat
13.4g
21%
Saturated Fat
5.2g
26%
Trans Fat
0.0g
Cholesterol
13mg
4%
Sodium
136mg
6%
Potassium
895mg
26%
Total Carbohydrates
19.6g
7%
Dietary Fiber
7.2g
29%
Sugars
9.5g
Protein
9.2g
Vitamin A 36% Vitamin C 109%
Calcium 9% Iron 17%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in cholesterol
  • High in dietary fiber
  • High in manganese
  • High in potassium
  • High in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • High in saturated fat
  • High in sugar
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