Pesto Ratatouille

Ratatouille is a French vegetable dish, and an incredibly popular Disney movie. This is not a traditional Ratatouille, and in that vein we took similar creativity in making a pesto. That said, it was delicious and I can’t wait to make it again.

We have had fun experimenting with pesto in the past (you may recall Tomato Pesto SaladChicken Pesto Pasta, and Easy Pesto Egg Bake) and last weekend I was craving vegetables at every turn. I have always wanted us to make a Ratatouille but we have had a lot of tomato-based meals lately; so when Brent suggested we use pesto instead of a tomato sauce, I agreed.

We hope you’ll find this variation on a provincial French classic as fun and tasty as we did!

Ingredients
pesto
2 C of fresh basil
1/2 C roasted, salted macadamia nuts
4 cloves garlic
1/4 tsp black pepper
1/2 C extra virgin olive oil

the rest
2 tsp extra virgin olive oil
3 Roma tomatoes, sliced
1 yellow zucchini, sliced
1 green zucchini, sliced
1 small eggplant, sliced
Pinch of sea salt
Sprinkle of black pepper
Sprinkle of onion powder

Method

Blend pesto ingredients. Preheat oven to 400° F.

Brush oil over bottom of a medium oval casserole dish. Then, brush 1/4 C of the pesto over the oil.

Arrange alternating slices of tomato, yellow and green zucchini, and eggplant in a pattern around the outer edges of the dish, working your way toward the center.

Sprinkle the vegetable slices with salt, pepper and onion powder. Then, gently spread the remaining pesto blend over the vegetables.

Cover with foil, and bake for 25-30 minutes. Uncover, and bake for another 15-20 minutes.

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Pesto Ratatouille

  • Servings: 4-6
  • Time: 1 hour
  • Difficulty: medium
  • Print

Ingredients
pesto
2 C of fresh basil
1/2 C roasted, salted macadamia nuts
4 cloves garlic
1/4 tsp black pepper
1/2 C extra virgin olive oil

the rest
2 tsp extra virgin olive oil
3 Roma tomatoes, sliced
1 yellow zucchini, sliced
1 green zucchini, sliced
1 small eggplant, sliced
Pinch of sea salt
Sprinkle of black pepper
Sprinkle of onion powder

Method

  1. Blend pesto ingredients. Preheat oven to 400° F.
  2. Brush oil over bottom of a medium oval casserole dish. Then, brush 1/4 C of the pesto over the oil.
  3. Arrange alternating slices of tomato, yellow and green zucchini, and eggplant in a pattern around the outer edges of the dish, working your way toward the center.
  4. Sprinkle the vegetable slices with salt, pepper and onion powder. Then, gently spread the remaining pesto blend over the vegetables.
  5. Cover with foil, and bake for 25-30 minutes. Uncover, and bake for another 15-20 minutes.

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