One might suggest I’m not the smartest banana in the bunch, although I’d probably debate it with you since arguing runs deep in my DNA.
Suffice to say, I have a pretty good sense of self-worth. Some might even call it cocky, without the phallic appendage; my balls have been known to be bigger than most.
Of course you’d have to be willing to overlook a few flaws, like the fact I sometimes forget to turn off the faucet after washing my hands (at least I’m practicing good hygiene) or my propensity to stash food in places it does not belong, such as the kitchen junk drawer. I’ve found an entire bag of pretzels among the rubber bands, batteries and twist ties, although I never use the latter so I have no idea why I’m stockpiling them. It’s not like twist ties will save me or feed me come the Apocalypse. Unless of course I suddenly become super resourceful and braid them into a handy-dandy ladder able to support, well…nothing.
In any event, I might not be rocket scientist smart, but there is one thing I know with the utmost certainty.
Everything is better with ooey-gooey melted cheese on top.
It’s certainly true of ratatouille.
I love this classic French version of a vegetable stew, which is cooked low and slow allowing all the flavors to more than mingle. I make it multiple times every summer when the produce is at its peak and lately I’ve been taking the finished product and sassing it up a notch by adding provolone, mozzarella, Asiago or some combination thereof. A quick bake in the oven all but guarantees your veggies consummate in a vat of saucy, herby, cheesy mouthwatering magic.
The end result is nothing short of spectacular, a party in your mouth, a tango on your tongue, which makes me damn near close to rocket scientist smart. Now if only I can figure out what to do with all those twist ties.
- 2 1/2 cups Squash and Zucchini, roasted (roasting optional)
- Salt and Pepper, to taste
- 1/3 cup Olive Oil, plus more to taste
- 1/3 cup Onion, diced
- 1 medium Eggplant, diced
- 4 cloves Garlic, diced
- 1 Bay Leaf
- 2 cups Bell Pepper, diced
- 2 large Tomatoes, diced
- 2 tsp. dried Thyme
- 3 Tbsp. fresh Basil, cut into ribbons
- 1 1/2 cups of Provolone, Mozzarella or Asiago cheese, shredded
- Preheat oven to 425 degrees. Lay squash on a cookie sheet covered with parchment paper. Drizzle squash with olive oil and a pinch of salt and pepper. Let cook for 20 minutes, flipping once halfway through. **This step is optional, but it does a little extra sass to your dish.
- While squash are roasting, add 1/3 cup of olive oil to a large pot over medium high heat. Once the oil is warm, add your onions, a crank of salt and pepper and cook until the onions are translucent, about 5 minutes.
- Reduce heat to medium and add in eggplant, garlic, bay leaf, another crank of salt and pepper and let cook another 10 minutes, stirring occasionally.
- Reduce heat to low and add in bell peppers, roasted squash, tomatoes, thyme and basil, yet another crank of salt and pepper and cook for another 30 minutes minimum to a couple of hours, stirring occasionally. Taste it and add additional seasonings if desired.I usually let my ratatouille cook all day long. The longer you cook it, the thicker and more flavorful it will become.
- Once ratatouille has reached desired taste and thickness, remove from heat and pour into a 2.5 quart casserole dish. Top with shredded cheese and bake for 35 to 45 minutes at 350 degrees, until cheese is thoroughly melted and starting to brown.
- This pairs perfectly with a salad and a crusty baguette.
- Cook time varies based upon personal preference.
Do you stockpile twist ties too? If so, what do use them for? What’s your favorite dish to pair with melted cheese?
You know… I try to stockpile twist ties, but something always happens to them and I never have any. There is a black hole somewhere in our kitchen and someplace it opens it up and there is a pile of twist ties, binder clips, hair ties and child safety socket protectors.
More importantly, though… I’m kind of glad my kids would hate this ratatouille because that means more for ME!!
More for you is often a better thing.
I will send you all my twist ties.
Meghan recently posted…Mouthwatering Baked Ratatouille with Melted Cheese
Ohh man. Im pretty sure ive told you you are a genius before. This one just confirms it once again. It’s alllll about low and slow baby. And then with gooey cheese? Die.
I stock pile elastics and twist ties at the back of my cutlery drawer. It’s like I live in constant fear that one day I’ll be stuck with a bread bag that attacks me because I can’t close it shut. We do weird things.
Cora recently posted…Coffee Chat: End of Summer, Longings, and Starting New (Week In Review)
I vividly remember cleaning out that same drawer in the last year and throwing away the vast majority of the twist ties, but not all because clearly I need them….for nothing. I’ve probably sought out a twist tie twice in the past three years. Sigh. And here I thought I was evolved. Ha.
Meghan recently posted…Mouthwatering Baked Ratatouille with Melted Cheese
I could face dive into this. Cheese is the bees knees.
Also, my balls are giant. We should compare them when you guys come.
Laura @ Sprint 2 the Table recently posted…Recovering from ACL Surgery, Week 3
You watch the kid and I’ll make this the next time we’re in San DIego, which is going to be really soon. Squeal. I bet even Vegas approves.
Meghan recently posted…Mouthwatering Baked Ratatouille with Melted Cheese
I love how you put ‘cook for 30 mins minimum’ – I just know this would be incredible after a good long cook. Actually I wonder how this would do in a slow cooker… Not that I want to drastically alter your recipe!
I also love making ratatouille and once ready, breaking eggs into it like a shakshuka. That egg yolk with the veggies so good.
I feel like life is too short to use twist ties! I made a vow to throw them out rather than keep them and it feels so freeing. Now if I could just tackle the other crap in my junk drawer…
Jen @ Chase the Red Grape recently posted…5 Chase the Red Grape Podcast episodes you should have listened to #5TTT
Low and slow is my favorite way to cook….it’s a lot more flavorful and pretty much fool proof.
That’s it, I’m about to toss all the twist ties. You’ve given me a new lease on life.
Meghan recently posted…Mouthwatering Baked Ratatouille with Melted Cheese
Fun fact: there is actually scientific evidence that highly intelligent people are often a bit preoccupied and tend to forget small things in everyday life like e.g. to turn off the faucet 😉
I remember you made that ratatouille when we visited you last year. I also remeber how delicious it was. And of course you know that I agree that everything is better with melted cheese on top 🙂
Juli@1000lovelythings recently posted…Confessions of an Unintentional Workaholic
So you’re saying I’m highly intelligent. I like the way you think!!
Meghan recently posted…Mouthwatering Baked Ratatouille with Melted Cheese
Ohhhhh this looks simply scandalous. I’m obsessed with cheese. Last week I stashed a bag of frozen veggies in the pantry! Whoopsiedoodles!
Suzy recently posted…Deliver Me
Mom brain is legit. That’s my story and I’m sticking to it.
Meghan recently posted…Mouthwatering Baked Ratatouille with Melted Cheese
I super love and look forward to each new post Meghan. It’s a big bonus when it comes with a recipe too. I make a variation of ratatouille (different than this) and will love to try yours with cheese. It sounds wonderful and fresher than older more Italian seasoned version.
Right now thyme is the herb that we are loving on the most right now, straight from the garden, so happy to see that in there! Sage also, a different flavor from the dried; and much milder when it’s fresh.
I have stocked my freezer also with a big batch of caramalized onions! Per your friends hint, thanks for the reference! And again, thanks for this recipe and the great fun post to start my day!
Thyme is the main herb component in ratatouille so you’re in luck, although you should feel free to toss other herbs in too (not the sage though) because it’ll just make it more flavorful.
I’m jealous of your caramelized onions in the freezer. Those are pretty amazing to have around.
Meghan recently posted…Mouthwatering Baked Ratatouille with Melted Cheese
Get a great bunch while the Vidalia onions are in season and as your friend suggested, (because they are time consuming) make a whole great big batch. Like her pesto, they freeze really well…if you can leave them in there more n a day! I have them in little 1/2 cup Ball jars for our mini meals for two.
this looks ooey and gooey and like a big bowl of hugs. we need hugs here in texas, we’re prepping for hurricane harvey. i’m praying we don’t lose power and that derek flies home today so we can all be together.
I hope Derek made it home safe and sound and I’m sending hugs, comfort food and dry weather. Keep me posted.
Meghan recently posted…Mouthwatering Baked Ratatouille with Melted Cheese
hi luv, derek made it in safe and sound. then he went into super dad mode and stocked us up with diapers and groceries, and picked up lulu from school. we went to our favorite taco place last night and had our own little storm party 🙂 we survived just praying hte next few days don’t suck the way they think it will….
This looks absolutely scrumptious. Saucy, herby, cheesy mouthwatering magic is right and I haven’t even tried it yet! Seriously, what DOESN’T go well with gooey cheese??
Kaylee recently posted…Week in Review: Playing Catch-Up
Gooey cheese makes everything better.
Meghan recently posted…Mouthwatering Baked Ratatouille with Melted Cheese
I do not stock pile twist ties. Hair ties oddly enough, I do. My sister is always needing them for her long hair so i keep some everywhere. I love ratatouille so much and never even thought to put cheese on it. Great idea!
Patrick@looneyforfood.com recently posted…Vegan Mint Chocolate Chip Pudding
You have to put cheese on it and bake it. It’s a game changer.
Meghan recently posted…Mouthwatering Baked Ratatouille with Melted Cheese
I definitely don’t stockpile anything, it makes me anxious to have clutter. HA. Alas, this looks divine. Did you know, that ratatouille reminds me of you, because we had it when I visited you. And I don’t think I had ever had it before. YUM.
Brittany recently posted…Isolation
Ratatouille is one of my favorite ways to use up all that gorgeous late summer produce. Hooray veggies.
Meghan recently posted…Mouthwatering Baked Ratatouille with Melted Cheese
my mother in law used to stockpile twist ties until we uncovered her stash and totally embarrassed her lol. ha, I forgot all about that. I LOVE this recipe. I used to make ratatouille all of the time but I love how you baked the cheese on top. must try
That’s it I’m throwing out my twist tie stash before someone comes over and discovered my strange hoarding ways.
Meghan recently posted…Mouthwatering Baked Ratatouille with Melted Cheese
“Everything is better with ooey-gooey melted cheese on top.” <– Truer words have never been spoken! This dish looks right up my alley.
Chelsea A recently posted…2017 Cook My Books Challenge: July
We must be channeling one another this morning. I just stuck your zucchini bread recipe into the oven mere minutes ago.
Not the brightest banana in the bunch?? Says who? Clearly must be nuts.
Those little odd quirks? Pfft. Your brain is simply occupied by more important issues than remembering where to stash food. Like coming up with recipes such as this beauty of a dish. It’s been too long since I had ratatouille – I went through a phase where I made it all the time a couple of years ago – and you definitely took it up a few notches with the roasting and generous amount of cheese. Mmmh mmh good.
Twist ties? Never understood what they were good for. Rubber bands aren’t much better but they’re what’s always at hand here. Though I’m most partial to those plastic clips from IKEA.
Miss Polkadot recently posted…Virtual Coffee Date
We use rubber bands to keep our bagged food, like chips, closed tight. I’m sure the IKEA clips would be equally good, if not better for that particular use.
You need to make ratatouille again, while the produce is still in season.
This looks delicious! Cheese definitely makes everything better.
jac recently posted…Yak Italian Kitchen
OH my heavens woman. YOu and you veggie cheese bakes make me swoon. Trade you for babysitting? YOu cans sleep. A and I will eat.