Summer ratatouille
This elegant take on a classic ratatouille is a delicious way to enjoy summer vegetables.
Tools
Ingredients
Serving
1
yellow squash
1
sweet potato
1
eggplant
5
tomatoes
300 g
tomato sauce
175 ml
béchamel sauce
2 tbsp
olive oil
1
garlic clove, minced
4
thyme sprigs
Step by step
Put the stand mixer fitted with the Fresh Prep Slicer on speed 4 and push through the zucchini, yellow squash, sweet potato and eggplant. Slice the tomato into thin slices by hand.
Pour the tomato sauce into a round baking dish. Drizzle in the béchamel sauce.
Make an alternating stack of the sliced vegetables and place on top the tomato sauce.
Mix together the olive oil, minced garlic and fresh thyme and brush on top of the vegetables.
Cover with baking paper and bake for 30 minutes at 190°C. Remove the baking paper and continue baking for another 30 minutes or until all vegetables are cooked.