Simple, vegetarian recipes found for and cooked at our Co-op.

Monday, May 31, 2010


I got sick of the cafeteria's sad attempts to make ratatouille and decided that I had to make it for myself. I had to wait several months until moving into the co-op before getting a chance but lets just say, last night's dinner was fabulous. 
Ratatouille isn't as hard as it looks; the main thing you have to remember is to slice everything evenly or it won't cook well. And here is a perfect opportunity to use the en Papillote method I blogged about a couple of weeks ago. 

nice and yummy, right out of the oven. 
You'll Need: 
  • 1 Squash
  • 1 Zucchini
  • 1 can of Tomato puree 
  • 1 Eggplant
  • 2 cloves of garlic 
  • 1 Red Pepper
  • 1/2 medium white onion 

You should: 
  1. Slice the squash, zucchini, and eggplant into thin slices.  I sliced mine by hand but if you have a mandolin you should use one. If you don't know what a mandolin is, then don't worry about it.
  2. Chop the onion and dice the garlic 
    1. Remember that the smaller you dice the garlic, the more intense the flavour. 
  3. Coat the bottom of the pan with the tomato sauce, garlic and onion
  4. Arrange the rest of the vegetables in a 9x12 pan over the sauce mixture
  5. Cover the pan with a sheet of aluminum foil 
  6. Bake for 45  minutes at 375 degrees
When its done, arrange it nicely on the plate


  1. you can't keep telling us to read your blog if you're not going to update regularly

  2. Okay Okay, Sheesh! I updated now, is that better? :P

  3. Ratatouille doesn't look as bad as I thought it would judging from the name. Nice work, you have changed my opinion
    -Katie T.