Ratatouille Rice Bake
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| Ratatouille Rice Bake |
Ratatouille Rice Bake: You’ve probably seen an adorable animated movie called Ratatouille about a French rat in Paris who dreamed of becoming a chef. He was enamored with the smell of simmering soups and loved roasting vegetables to perfection. He was a rodent after my own heart. And like Julia Child, this cartoon rat introduced a new generation of Americans to the delight that is French cuisine. This recipe is a take on one of the most famous (and already vegetarian) French dishes, with a few tweaks to make it a meal you can share with the whole family.
MAKES 6 TO 8 SERVINGS
$1.74 PER SERVING
Ingredients for Ratatouille Rice Bake recipe
- ½ cup olive oil
- ⅓ cup red wine
- 2 tablespoons soy sauce or Bragg’s Liquid Aminos
- 1 clove garlic, minced
- 1 red onion, diced
- 1 eggplant, thinly sliced crosswise
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 zucchini, thinly sliced crosswise
- 1 cup brown rice, cooked
- ½ cup chopped fresh parsley
- 1 tomato, thinly sliced
- 4 golden beets, cleaned, peeled and thinly sliced
How to make Ratatouille Rice Bake ?
Preheat the oven to 350ºF.
In a small bowl, combine the olive oil, wine, and soy sauce, then heat the mixture in a deep skillet over medium heat. Toss in the garlic and onion and cook until the onion is tender, then transfer to a large bowl and set aside. Cook the eggplant in the hot skillet until tender. You may have to do this in batches, depending on how big the eggplant and the skillet are.
Toss the eggplant with the cooked onion, then add the bell peppers and zucchini.
In a large bowl, mix the rice with the parsley using a large spoon. Fill a casserole dish with an even layer of rice, then layer the tomato slices on top. Top with a layer of sliced beets. Using your hands, place the eggplant, peppers, and zucchini over the top in a fanned layer that alternates the vegetables to really show off their color. Be careful in case your eggplant or oil is still hot.
Bake for 30 minutes, or until the vegetables are tender.
You can use the rest of your bottle of Bragg’s Liquid Aminos to make:
Blackstrap Vegan Bangers and Mash with Onion Gravy
Wild Mushroom Risotto
Sloppy Joel Pie
Chili-Stuffed Sweet Potatoes
