This wonderful vegetarian dinner was easy to make. It used 15 different vegetables and only took about 15 minutes to prep. The baking time was 1-1/2 hours - and it was unattended. The house smelled wonderful and now we have leftovers for tomorrow, too.
I found these graffiti eggplant in the market today and immediately thought of making ratatouille and a vegetarian roasted dinner. Roasted dinners are my favorites - you put everything in the oven and then serve when done. The house smells great and there is little attendance time. Plus you are more efficient with energy use because everything goes in the oven.
Here are the main ingredients:
2 eggplant, cubed
1 yellow squash
garlic - minced - 2 cloves
1 cup mushrooms
1 bell pepper
2 cans no-salt-added diced tomatoes
2 tablespoons olive oil
1 tsp parsley
1 cup water or broth
Place all ingredients in a large covered casserole:
Bake for 1-1/2 hours.
We also added a steak potato and a fancy yam:
And a spaghetti squash:
It is easy to make this delightful squash -you cut it in half, remove the seeds and place it cut side down in a covered baking casserole. A microwave can cook it in 10 minutes, but we chose to throw it in the oven with the ratatouille and the yams.
And in the mean time, while these items baked, we made an heirloom tomato salad and the snack bowl for the week.
This is celeriac - it is a root that has a distinct celery flavor. It is delicious when put in soups and when shaved or minced finely for salads.
These are heirloom tomatoes. They are non-hybrid, open pollinated tomatoes that are very intriguing in the number of colors and shapes they are available. Generally they are interesting and very flavorful. It was our best choice for the winter market and since we were going vegetarian there is more room in the budget for fun items like these.
The salads, we decided, should be individuals - diners have their choice of red or yellow heirloom tomatoes, complete with julienne (thin strips) of celeriac and shaved organic carrots. We topped these with olive oil and balsamic vinegar glaze and black pepper:
I also bought huge pears and honey crisp apples - so those got washed and put in a bowl in the refrigerator - waiting to be snacks for the week. I noticed they disappear faster when put in a bowl:
It took about 1-1/2 hours for the ratatouille, potato, yam and spaghetti squash to cook until perfect. (The oven was 375-400 degrees):
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Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Art, holds a master’s degree in Food Business from the Culinary Institute of America, 2 art certificates from UC Berkeley Extension, and runs a food photography studio where her love is creating fun recipes.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.