Harvest Ratatouille with Herbed Mascarpone Toast

This beautiful ratatouille can make the most of your end of season harvest, or all those veggies you got in your CSA box and haven't used yet.

This simple wholesome recipe captures all the beautiful flavors of the garden and its herbs. It’s also a flexible recipe and that makes it a great way to clean out your veggie drawer… not that I ever need to do this, I eat all my vegetables promptly…

SO even though I mention the veggies and herbs that I thought worked best, get creative! Use what you have in your fridge or in your garden! I used a round casserole dish, but you could use a particularly deep pie pan or a glass baking dish!

Quick note – this recipe can be made much easier by using a mandolin to slice your veggies!

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Harvest Ratatouille with Herbed Mascarpone Toast

Course: Main Course
Cook Time: 45 minutes
Total Time: 45 minutes
Servings: 6

Ingredients

  • 1/2 yellow onion diced
  • 3-4 cloves garlic
  • olive oil
  • 1.5 cups crushed tomatoes
  • 1/2 tbsp dried basil
  • 1/4 tsp sugar
  • 1/2 tsp salt
  • 1 eggplant thinly sliced
  • 1 zucchini thinly sliced
  • 1 yellow squash thinly sliced
  • 1 bell pepper thinly sliced
  • 2-3 red potatoes thinly sliced

Herbed Mascarpone

  • 8 oz Marscarpone cheese
  • 1-2 tbsp Extra virgin olive oil
  • 1-2 tbsp fresh herbs thyme, basil parsley
  • salt and peper to taste

Instructions

  1. Preheat the oven to 375°

  2. Bring a pot of salted water to a boil. Thinly slice the potatoes and parboil for about 3 minutes. Remove from water and set aside. 

  3. Coat a sauce pan over medium heat with olive oil. Add diced onion and cook stirring frequently until onions just begin to turn translucent. Add minced garlic and continue to cook until onions are completely translucent. 

  4. Add the crushed tomatoes to the pan. Season with dried basil, salt and sugar. Allow to simmer over low heat for 15 minutes. 

  5. While your sauce is simmering thinly slice the remaining vegetables. Toss with a light coating of olive oil and salt and pepper to taste. 

  6. Pour the tomato sauce into the bottom of your pan. Layer veggies in alternating colors. Cover with parchment paper and bake for 45 minutes, or until vegetables are tender. 

  7. White the ratatouille is baking,  whip together the  mascarpone with whatever fresh herbs you have on hand. I like to use thyme, basil, and parsley.  Season with salt and pepper to taste. 

  8. Serve the ratatouille with grilled or toasted slices of crusty bread topped with herbed mascarpone! 

Recipe Notes

This recipe gets a lot easier if you use a mandoline slicer to get thin consistent veggie cuts. 

You can use fresh tomatoes and crush them yourself using your hands for fun, or using a food processor and pulsing a few times.  Canned crushed tomatoes also work well! And really if you are short on time and energy and tomatoes you could use 1-2 cups of your favorite prepared tomato sauce. 

Make this recipe cannabis infused:

  • Use the desired amount of cannabis infused oil in the herbed mascarpone!  
  • Of course I recommend you use my High Class Olive Oil, but other infused oils will also do the trick! 
  • Make sure you mix the mascarpone very throughly to ensure even distribution throughout. 
  • To determine how much cannabis infused you should use, check out this article on dose and potency.

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