Ratatouille Ratatouille

Ratatouille

Fingerlings

At first glance, this recipe can look like a lot of effort—but it’s really as simple as stacking veggies. This hearty and classic recipe is perfect for a comforting family meal.

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Ratatouille

By The Little Potato Company

Ratatouille

Ingredients

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Product Used

(you're also free to use any kind of potatoes!)

Fingerlings

Fingerlings

Where To Buy

Preparation

Preheat oven to 400° F.

Make the Sauce:

In a large sauce pot over medium heat, add olive oil and butter. Add onions and garlic, cooking until they become translucent (approximately three minutes). Add tomatoes and simmer until the rest of your vegetables are prepared and sliced.

Assemble the Dish:

In a 9” x 9” baking dish, evenly distribute one cup of prepared tomato sauce. Line vegetables standing on their side in this order: potato, tomato, potato, eggplant, potato, zucchini, potato, cheese. Repeat until the baking dish is filled.

Sprinkle a pinch of salt and pepper over all the vegetables. Cover with foil and bake for 20 minutes, remove foil, and bake for an additional 5 to 10 minutes.

Garnish with chopped basil and enjoy.

Step 1 out of 7

Preheat oven to 400° F.

Step 2 out of 7

Make the Sauce:

Step 3 out of 7

In a large sauce pot over medium heat, add olive oil and butter. Add onions and garlic, cooking until they become translucent (approximately three minutes). Add tomatoes and simmer until the rest of your vegetables are prepared and sliced.

Step 4 out of 7

Assemble the Dish:

Step 5 out of 7

In a 9” x 9” baking dish, evenly distribute one cup of prepared tomato sauce. Line vegetables standing on their side in this order: potato, tomato, potato, eggplant, potato, zucchini, potato, cheese. Repeat until the baking dish is filled.

Step 6 out of 7

Sprinkle a pinch of salt and pepper over all the vegetables. Cover with foil and bake for 20 minutes, remove foil, and bake for an additional 5 to 10 minutes.

Step 7 out of 7

Garnish with chopped basil and enjoy.

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