Tuesday, August 21, 2012

Roasted Ratatouille with Basic Aioli

Ashley said they eat this once a week....skip the aioli and just toss it with olive oil over pasta.....I plan to make it once a week so I have the left overs for pizza on Friday night....or....YUMMY! The recipe is from "The Complete Idiot's Guide to Vegan Cooking."  And evidently....since I didn't know if you EAT the skin of eggplant...or what a yellow summer squash would be I need a whole new line of cookbooks written for me. ::snort:: Thanks, Ashley. 

Prep time: 10 - 15 min 
Cook time: 35-40 min 
Serving Size: 1 1/2 Cups - makes 6 servings

Now - before I share the recipe....I learned not all squash sold in the summer (even yellow) is "summer squash". ::snort:: 

1 large eggplant cut into 1 in cubes
2 med yellow summer squash; cut in 1/2 lengthwise and into 1/2 in chick slices
2 med zucchini, cut in 1/2 lengthwise and cut into 1/2 in slices
1 green bell pepper - cut into 1 in pieces
1 red bell pepper, cut into 1 in pieces
1 yellow bell pepper - cut into 1 in pieces
large red onion cut into 1/2 moons 1/4 in thick

1/4 C Olive Oil
2 T garlic, minced
2 T FRESH rosemary or 2 tsp dried - crush a bit with fingers
1 Tb chipped FRESH thyme or 1 tsp dried
1 tsp sea salt
1/2 tsp ground black pepper
1 C cherry tomatoes, cut in half

Basil Aioli - didn't use as I didn't have many of the ingredients
1/2 C  loosely packed basil leaves
2 large garlic cloves
2/3 C Tofu Mayo
1 TB nutritional yeast flakes
1 tsp freshly squeezed lemon juice

Preheat oven to 450*. 

In a large bowl combine vegetables, olive oil and spices. 

Transfer to a cookie sheet - spread in single layer. 

Bake for 15 min. Stir, spread out again, bake another 15 min. 

Stir, scatter tomatoes on top. Bake another 8 - 10 min until veggies are tender and lightly browned around edges. 

If you are making aioli - mix spices in food processor and process 1 min until finely chopped. Add Tofu mayo , yeast flakes and lemon and process 1 min. Serve ratatouille hot with aioli on the side. 

Variation: use ratatouille and aioli as filling for split rolls.....

De'Etta's Variations: mix with spaghetti sauce and pasta for lunch the next day, use left over veggies and make a Roasted Veggie Pizza with the Sourdough English Muffin recipe as the crust, mix it in a tortilla....
Michael REQUESTED I send this for lunch tomorrow! 

Michael, Zander and Arielle ATE this....Michael suggest mushrooms and artichokes added next time..... 

And that yellow Squash? It allowed me to pretend I had cheese on top....and I'll mix it with beans and rice or the bit of left over veggies I squirreled away for lunch tomorrow.  LOL 

Choosing Joy!
©2012 D.R.G.
~Coram Deo~
Living all of life before the face of God...


whatexackley said...

De'Etta - looks positively delicious! Thank you for the recipe! Yellow summer squash just looks like a yellow zucchini. It has a slightly firmer texture than a zucchini including a slightly harder skin.

Anonymous said...

Sis: looks worth a try. If Alexander and Arielle can like it bet I could too. :) How are you feeling with this new eating style? love/prayers mom t.

DeEtta @ Courageous Joy said...

I found some. LOL The other squash was mislabeled last week - and I don't know the difference at this point. I've never been fond of squash. LOL

DeEtta @ Courageous Joy said...

Feeling great....will go have my cholesterol numbers checked in a couple of weeks.

Unknown said...

Yum! That pasta looks delish!