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
1 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
Living all of life before the face of God...