Spoiler: it’s me. I got a mandoline slicer.
I found this Maestoware slicer on Amazon and figured I might as well add to my collection of kitchen gadgets. I also bought the handheld slicer for any quick recipes.
They’re super easy to use, and so useful! And they’re only about $20 each.
What could I make with this sweet new toy? I immediately thought of ratatouille: a French Provençal dish of thinly sliced layered veggies, this would be the perfect way to test out my mandoline. It’s also chock full of veggies and on the lighter side, which is perfect after the disgusting amount of food I had over Thanksgiving break.
Remember my Eat Real festival post? Y’all know I don’t play.
This makes about 4 servings. I used a small casserole dish and had a ton of veggies leftover, so try using an 8×8 baking dish.
You will need:
- 1 yellow zucchini
- 1 red bell pepper
- 2 zucchini
- 1 eggplant
- 2 tablespoons tomato paste
- 1 can diced tomatoes
- 3/4 cup water
- 3 garlic cloves
- 1 sprig thyme
- Olive oil
- salt and pepper
Preheat your oven to 450 degrees. Core your bell pepper, cut it into fourths and lightly toss with olive oil. Roast the bell pepper in your oven for about 20 minutes.
Remove and bring the heat down to 375 degrees.
Now it’s time to get your veggies prepped! Make sure they’re sliced thin and the same size. If you have a mandoline (LIKE I DO NOW) this will be a cinch.
I kept them in separate bowls since we’re layering the dish in a bit. Toss the veggies with olive oil and season lightly with salt and pepper.
Put your water, tomato paste, diced tomatoes, garlic, thyme, and the roasted red pepper in a sauce pan. Summer together for 15 minutes and blend it to make a smooth sauce. Place the sauce in the bottom of your baking dish.
Now, you can start assembling. Starting from the outside, layer the veggies so a little bit of each pokes out. The zucchini was smaller than the other veggies so I tripled them.
Once you’re done assembling, cover with a piece of parchment paper that fits inside of the dish, and bake for 45-55 minutes. I took the paper off when there were about 10 minutes left to let the top brown.
And then you’re done! It’s a simple dish but super satisfying. You can serve it as a side, or eat it as a meal on its own.