Ratatouille

This was a BIG hit here in our house. It tastes similar to a pasta sauce as it has a lot of the same elements and its from a favorite movie so we had the benefit of a bias in its favor to begin with, at least on The Girl's part. I was most worried about her eating it as its a totally vegetarian dish. The end result is wonderful, not as lovely as the Pixar version since we made it the more traditional way. I did not think to get any pictures of it as I did not know it would be as wonderful as it was but next time I fix it I will be sure to come back and add some. This is great for the winter but I think would make an even better summer dish when you can get all the ingredients right from the garden.


Ratatouille

2 Tbsp olive oil
 4 large garlic cloves (chopped)
1 onion, cut into 1-inch pieces
2 large tomatoes (chopped)
1 large zucchini, cut into ½ inch pieces
1 large yellow squash, cut into ½ inch pieces
1/2 cup chopped fresh basil or 1 tablespoon dried
1 tablespoon balsamic or red wine vinegar

In a large skillet, heat oil over medium heat then add garlic and cook about 1 minute, until fragrant.       Add onion and cook until golden and soft. Put this and the rest of the ingredients in a slow cooker on high and cook until veggies are cooked through and tender, stirring occasionally. Then take cover off pot and let this reduce. (You can make this 2 days ahead of time. Just remember to refrigerate.)
 
Preheat oven to 350°F. Spread ratatouille in 9-inch pie dish or an 8x8 Pyrex glass dish. Top with cheese, if you like. Bake about 20 minutes, until center is heated.
 
This can be eaten straight but we like it served over rice or smaller noodles.