I love ratatouille. It’s an awesome dish that seems to just sing the highest notes of the end of summer and the start of fall. (Yes, I realize it’s now officially fall. Around here, however, it’s still in the mid-90s, and so it’s still very much feeling like summer.) It’s fresh, but comforting.
But alas, it takes some time. Especially if you want it to look pretty. (My recipe was more on the tasty side, less on the aesthetics.) Let’s face it – we don’t always have that kind of time.
That’s where this cheater’s version comes in. It’s not exactly ratatouille. It’s streamlined – just zucchini, tomato, and eggplant. Plus a not-so-secret ingredient:
Pesto.
I love to make pesto. It can be easily made dairy-free (like this Basil-Walnut Pesto) or you can go for the traditional basil, Parmesan, and pine nuts version. Or any version you desire, really. But often I make a great deal on the weekend, and then scramble to find ways to eat it up during the week. This “ratatouille” is one such way to make great use of pesto. If the pesto is already made, then it’s a cinch to put together – just layer the vegetables, smear some pesto in between layers, and pop in the oven.
Then, as soon as it’s not mouth-scalding hot, then devour!
So while it’s not a traditional ratatouille, it’s a flavor punch for sure. So call it ratatouille, or call it a pesto zucchini, tomato and eggplant bake if you prefer. Whatever you decide, be sure to call me to dinner when you make it.
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Cheater’s Ratatouille/Pesto Zucchini, Tomato and Eggplant Bake (gluten-free, dairy-free if using vegan pesto)
1/2 lb sliced zucchini
1/2 lb sliced tomato
1/2 lb sliced eggplant
Salt and pepper
1/2 c pesto (for vegan/dairy-free, try this Basil-Walnut Pesto)
Preheat oven to 400 degrees. Lightly oil a 1 1/2 quart baking dish. Alternately layer zucchini, tomato slices, and eggplant in a single layer. Sprinkle with salt and spread a few spoonfuls of pesto evenly over the vegetables. Repeat with another layer of vegetables, salt, and pesto. Keep repeating until you use all of the vegetables and pesto.
Bake for 30 minutes, or until the vegetables are soft and bubbly.
