Ratatouille

...ish.

Inspired by the movie, of course.

Real ratatouille has zucchini and eggplant and peppers and stuff, and I only had an abundance of squash and a small sweet potato in the pantry. There was no way I was going to the store, so I improvised.

The vegetables turn out tender but not mushy.

I was surprised by how good this is. I figured it would just be vegetable-y and meh. But it's flavorful, has a perfect texture, and is very satisfying.

Overall, this is just a really tasty dish and I will absolutely be making it again-- even if I don't find myself with a ton of squash needing to be eaten.

I used:

5 small yellow squash
1 small sweet potato
1 (8 oz) can of tomato sauce
1 garlic clove, chopped finely
5 basil leaves, chopped finely
1 yellow bell pepper, chopped
olive oil
salt & pepper
thyme

Preheat the oven to 375.

Slice your sweet potato and squash thinly. Pour the tomato sauce into the casserole dish and stir in the garlic and basil, as well as the pepper, any small bits of veggie that will be too small to arrange nicely.

Arrange your veggie slices around the edge of the dish, then on the inside. Jam any leftovers wherever they can fit.

Drizzle a small amount of olive oil over the top. Generously salt and pepper the dish, and sprinkle on a little thyme.

Cover the dish with a lid or foil, and bake for 45 minutes, until the veggies are tender.

I served this over leftover brown rice and it was soso good.