Optimal Ratatouille & Movie Night!!

Ratatouille (/ ˌ r æ t ə ˈ t uː i / RAT-ə-TOO-ee; French: ) is a French Provençal stewed vegetable dish, originating in Nice, and sometimes referred to as ratatouille niçoise. This is actually my own version of a Confit byaldi which is a variation on the traditional French Ratatouille dish.
Growing up, my mom used to make squash in a stew because it was an inexpensive meal. I  didn't really like it as a kid but learned to love it as an adult. Ratatouille was originally by poor farmers to use the seasonal vegetables. Many versions of this hearty meal has been incorporated into a variety of  Mediterranean Dishes. If you don't like a certain vegetable, just exchange it for another.

 

 

 [6 servings: 3 Green, 1-1/2 condiments, 1 fat]

 Ingredients:

Pipérade: (Fancy Name for the Sauce, LOL)

1 cups Diced Tomatoes (2 Green)

1/2 cup diced red or yellow Bell Pepper (1 Green)

1/2 cup chopped Scallions (1 Green)

1 teaspoon Italian seasoning (2 condiments)

2 teaspoon Garlic (2 condiments)

1/2 teaspoon salt or salt substitute (2 condiment)

1/2 teaspoon course ground pepper (1 condiment)

16 ounce Chicken Broth (<1g carb=2 Condiment)

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2 Tablespoons Olive Oil, to saute veggies(6 fat)

1-1/2 cup thinly sliced Eggplant (3 Green)

1-1/2 cup thinly sliced Zucchini (3 Green)

1-1/2 cup thinly sliced Yellow Squash (3 Green)

1 cup Mushrooms (2 Green)

1-1/2 cup sliced Roma Tomatoes (3 Green)

Directions:

~Preheat oven to 350°F.

~With a Mandolin, thinly slice Japanese Eggplant, Zucchini and Yellow squash the same thickness as much as possible so that they cook evenly. (About 3/8 inch)~In the Dutch oven (I use a RockCroc from Pampered Chef) Saute each slice in the olive oil to a slight golden, then set aside to assemble later. (If you want a better flavor, grill the veggie slices.)
~In a food processor, combine ingredients for the pipérade, then pulse until creamy. Pour into the Dutch oven and simmer to reduce some of the liquid.
~Next, place slices of the sauted Zucchini, Yellow squash, Eggplant, alternating evenly around Dutch Oven/RockCroc on top of the Pipérade  then top with the mushrooms.
~Simmer on Stove for 15 minutes to cook down some of the liquid broth then cover the veggies with a parchment paper and a lid.
~Bake in oven for approximately 60 minutes to steam the veggies then .


Photo Copyrighted by PIXAR Studio

~Divide evenly into 6 servings.
*To serve: spread the pipérade on the plate then top with the veggies fanned out in a mound. If you don't care about the presentation, just scoop into a bowl and enjoy an hearty meal by serving alongside 6 ounces of grilled chicken or turkey.

Photo Copyrigted by PIXAR Studios

It traditionally was served on a drizzle of Balsamic Vinegar but with the 5&1 it would take you over the condiments allowed. The 4&2 or 3&3 could possibly add that if desired. The confit biyaldi, like most ratatouilles, improves with age overnight in the fridge according to traditional recipes.

 

Make this up for family night and enjoy watching PIXAR'S: RATATOUILLE!

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(Average weight loss for Clients on the Optimal Weight 5&1 Plan^™ with support is 20 lbs.)