Ratatouille Recipe

I Love Ratatouille - Both the Movie AND the Dish! :)
This was the first movie I watched with my hubby when we were dating. And no wonder, we both love French Food! :)

I can't take the credit for this recipe. Like most of you, a long time ago I googled it and found the recipe I loved! Thankfully, this one I recorded where I got it from.
So THANKS to Chefdehome! 
This is a tested, tried and true recipe by JoyFull Eating. 

If you are Gluten Free or Vegan, just skip the béchamel sauce part. 

I use this as a great side dish, but if you want to make it the focus, I often serve it over pasta or some steamed rice/quinoa (gluten free).
Enjoy!
~ Jennifer
JoyFull Eating

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RATATOUILLE RECIPE
Ingredients
2 Cup Tomato Sauce
2 Garlic (cloves, minced)
3-4 Thyme (sprigs)
2 tbsp Olive Oil
1 Egg Plant
1 Green Zucchini
1 Red Bell Pepper
2-3 Potatoes (sweet)
Salt & Pepper
Ingredients for Béchamel Sauce
1 tbsp unsalted Butter
1 tsp Flour
1 Cup Milk (Almond milk)
1/8 tsp Nutmeg
1/8 tsp Cloves
 
Directions

1. Preheat oven 375F
2. Prepare Tomato sauce (canned or homemade)
3. Make Béchamel Sauce
4. Cut Eggplant, Zucchini, Potatoes, Squash in thin slices (I use my food processor with the slicer attachment)
5. In large baking dish Layer: 1) Tomato sauce on bottom 2) Béchamel sauce 3) Layer veggies on top*
6. Bake 1 hour covered with parchment paper, or until veggies are cooked.

*To make presentation, layer veggies in your hand then sit on their side in the sauce in the baking dish* This part takes the longest to do, but looks SO PROFESSIONAL!
            

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