I used alternating ovals of eggplant, red pepper, green zucchini, and golden zucchini to make my newest version of a venerable French classic.
My Ratatouille is “reeved up” for two reasons. First, it goes around a little like a race track (doesn’t it?). Second, I added LightLife Smart Ground to a delicious chunky homemade tomato sauce that is on the bottom of the baking dish underneath my top layer of classic Ratatouille veggies.
The Smart Ground gives it plenty of protein and a meaty texture that was pleasing to the three carnivores in my family who devoured it last night. I’ve shown the unbaked version here, but please check out my Facebook page for a new album of photos that show the steps to make it and the finished dish, hot out of the oven. I served it with a pesto risotto and a luscious 2009 Domaine Fond Croze Côtes du Rhône. ended our meal with a delicious blueberry rhubarb crisp. Talk about the perfect intersection of healthy and delicious on a Summer evening!