By Esther Boateng
Have you tried baked ratatouille? It has all the hallmarks of a basic ratatouille: tomatoes, peppers, zucchinis, etc., but the main difference is the dish goes in the oven during the final stage of cooking. All you need to do is prepare your tomato-based sauce, chop your vegetables and any additional ingredients you want to include, transfer everything to an oven-proof dish, and let it bake in the oven for approximately 45 minutes.
When you prepare the vegetables, aim for slices that are roughly the same size, so they cook as evenly as possible in the oven. A mandolin is great for perfecting thinly sliced vegetables, but if you don’t have one, you can slice them manually.
Add your choice of protein to your tomato-based sauce to turn this recipe into a more substantial meal. I like to add cooked sausages to the tomato sauce before layering on the vegetables.
After you’ve arranged the vegetables in a circular shape on top of the tomato-based sauce, you’ll notice a small gap in the middle. Feel free to leave it as is or fill it with something like avocado, for example; slice or mash the avocado, put it on top of the tomato mixture, and bake it in the oven. If you want to use rice instead, cook it first, and then spoon the cooked rice into the middle of the baked ratatouille right before serving.
Baked Rainbow Ratatouille
- 1 onion, sliced
- 4 garlic cloves, crushed
2 Tbsp. Dr.
Cowan’s Garden A2/A2 Ghee
- 2+ sausages (optional)
- 1 lb. organic canned crushed or diced tomatoes
- 1 Tbsp. Dr. Cowan’s Garden Root Medley Powder
1 Tbsp. Dr.
Cowan’s Garden Carrot Powder
1 tsp. Dr.
Cowan’s Garden Pepper Salt (or to taste)
1/2 tsp. Dr.
Cowan’s Garden Turmeric Powder
- 1 Tbsp. dried oregano (optional)
- 1+ Tbsp. coconut aminos (optional)
- 1 tsp. smoked paprika (optional)
- 2+ Tbsp. tomato ketchup (optional)
- 1 small zucchini
- 1 small eggplant (optional)
- 1 small red or yellow pepper
- Extra virgin olive oil
Garden Pumpkin Seed Oil
- Heat the oven to 350 degrees F.
- Peel and slice the onion and crush the garlic.
- Sauté the onion and garlic in ghee for a few minutes until tender.
- If using sausage, chop several sausages and cook until no longer pink.
- Add sausage and tomatoes to the onion/garlic mixture in the sauté pan.
- Add Root Medley, Carrot, Pepper Salt, and Turmeric Powders, oregano, coconut aminos, paprika and ketchup to the tomato mixture.
- Leave to simmer for about 10-15 minutes, stirring occasionally.
- Do a taste test, and add additional salt or seasoning to taste as desired.
- Transfer the tomato mixture to a round, ovenproof dish. Set aside.
- Slice the zucchini and eggplant.
- De-seed the peppers and thinly slice.
- Layer the vegetables on top of the tomato mixture so they slightly overlap and form a circle. Alternate the vegetable slices: zucchini, eggplant, red pepper.
- If you want to put avocado in the middle of the sliced vegetables, now is the time to peel and mash a couple of avocadoes and place on top of the tomato mixture.
- When you’re done, lightly drizzle olive oil over the vegetables and place in the oven for up to 45 minutes, or until the vegetables are tender.
- Remove from oven and let cool slightly before serving. Finish with a drizzle of pumpkin seed oil while plating.
You only need a small number of vegetables, and it doesn’t matter which ones you use, but try to pick the smallest size available. If you have leftover vegetables, you can use them to make a vegetable omelet the next day.