Weekend Ratatouille

Recipes for Anxious Chefs #3

There are intricate dishes and those that merely require some time and affection to make. My Weekend Ratatouille belongs to the latter category. It isn't overly complicated, but it does demand a bit of patience.

An Anxious Dilemma

My anxiety often distorts reality, leaving me feeling like a faulty gear in a relentless, overpowering machine.

In those moments, I yearn for experiences that remind me of the simplicity and sense in the world. The kitchen offers me that reassurance.

A Sanctuary in Cooking

Knives chop, and vegetables yield their essence.

With each season, the earth shares its bounty.

Food dazzles in every hue, providing a visual comfort.

Roasting transforms anything into a caramelized delight.

Some ingredients are always accommodating, while others require a little coaxing. Occasionally, I'm surprised by the delightful combinations that emerge when I mix different components together, akin to a sweet kiss from a sleepy child.

When I'm seeking a reason to spend time in the kitchen, I gravitate towards simple, slightly intricate, yet stunningly delicious recipes.

The Inspiration Behind Weekend Ratatouille

The motivation for this recipe stems from my desire to create something special for one of my greatest loves—my younger sister, Kendra. She adores Ratatouille, both the dish and the animated film, and I had been meaning to host her for quite a while.

Though we live in the same city, our visits are infrequent. The thought of our time together made me so joyful that I decided to prepare her favorite dish.

It's rare that I plan to make something special and have all the necessary ingredients on hand, but that's the beauty of ratatouille.

Much like my Every Season Vegetable Shakshuka, this dish is traditionally made with seasonal ingredients (in this case, summer). By pairing these fresh items with a few pantry staples, I was able to prepare Weekend Ratatouille without even needing to go grocery shopping. It was a dream come true for an anxious person.

Let’s head into the kitchen.

The Recipe: Serves 2 as a Main Course

(Serves up to 6 as a Small Side)

Ingredients for Weekend Ratatouille:

• 1–2 Fresh zucchini
• 1–2 Fresh summer squash
• 4–5 Yukon gold potatoes
• 1 large sweet potato
• 4 cloves of garlic
• 1 shallot
• 3 mild, small red peppers (optional)
• Dried red pepper flakes (optional)
• 1–2 tablespoons tomato paste
• 1 jar of your favorite tomato sauce
• 2 stems of fresh basil
• 1/3 cup water
• Olive oil, salt, and pepper
• 3–4 sprigs of fresh thyme (or 1/4 teaspoon dried)
• 2 small tomatoes for garnish (recommended)

Cooking Vessel: A large cast iron pan or a Dutch oven is ideal for this recipe. It should be at least 2 inches high and 8 inches in diameter, with a lid. If you don't have a cast iron option, a saucepan for the sauce and an oven-safe dish or small ramekins will work too.

Vegetables: Zucchini and summer squash are summer staples in the U.S. I added a mix of potatoes because I simply love them. Feel free to include tomato slices, pepper slices, or classic eggplant. When shopping, aim for vegetables that can be cut into similar-sized slices for an even presentation.

While many ratatouille recipes call for diced vegetables, I prefer the aesthetic of neatly arranged slices in a rich tomato sauce. Thinner slices may take more time but yield a more delicate dish. Trust your instincts regarding thickness based on your energy and preference.

Garlic: Use fresh garlic for the best flavor. Buy whole bulbs, as they have a long shelf life.

Shallots: If you can't find shallots, use a small amount of any onion variety, diced finely. Avoid using too much, as the flavors should remain subtle.

Red Peppers: I had some on hand, but feel free to use red bell peppers. Avoid green bell peppers, as they won't provide the sweetness needed for this dish.

Red Pepper Flakes: These add a warm depth to sauces and dishes without making it spicy. They enhance the comforting flavor of the ratatouille.

Tomato Paste: Choose tomato paste in a tube for convenience and a longer shelf life.

Tomato Sauce: I enjoy Rao’s Marinara, which is available in two-packs at Costco. A quality marinara or tomato basil sauce is best for this recipe.

Basil: Fresh basil is preferred, but dried basil can be substituted if needed.

Water: You can use broth or wine for added flavor if desired.

Olive Oil, Salt & Pepper: Essential at every stage of the cooking process.

Thyme: This herb adds both flavor and decoration.

Tiny Tomatoes: These are purely for aesthetics but highly recommended for a lovely presentation.

Step 1: Prepare the Vegetables

Wash and slice the zucchini, summer squash, and potatoes to your preferred thickness. Take your time with this step and enjoy the process. If you have a mandolin, use it carefully. Toss the vegetable slices in 2 tablespoons of olive oil and half a teaspoon of salt, then set aside for Step 3.

Step 2: Make the Sauce

Dice the shallot and red peppers. In a medium-high heat pan, add 2 tablespoons of olive oil along with the shallots and red peppers. While these are cooking, smash, peel, and dice the garlic. After about 5–7 minutes, the shallots will be translucent. Add the tomato paste and garlic, cooking for another 1–2 minutes until the garlic aroma is strong and the tomato paste has deepened in color.

Pour in the marinara sauce and add the basil stems whole. Stir to combine. Reduce the heat to low and let it simmer for 20 minutes, or transfer it to a 375°F oven for the same duration. This process thickens the sauce, ensuring it holds the vegetable slices well.

After 20 minutes, remove the basil stems and allow the sauce to cool before proceeding to Step 3: The Swirl & Garnish. If using a ceramic dish, pour the sauce into your selected cooking vessel.

Step 3: The Swirl & Garnish

Retrieve your vegetable slices: zucchini, summer squash, sweet potato, and Yukon gold potato. Starting with a potato slice, alternate with the sweet potato, then the summer squash, and finally the zucchini. Continue this spiral pattern around the outer edge of your pan until all slices are arranged.

Tip: I find it easier to create a mini pattern in my hands first, then place them in the pan.

Tear the thyme leaves off their sprigs and sprinkle them over the arranged vegetables. Drizzle with extra virgin olive oil, a pinch of salt, cracked pepper, and top with two tiny tomatoes. These will roast beautifully.

Step 4: Bake and Enjoy

Place your ratatouille on the center rack of a 375°F oven, baking for one hour or until the vegetables are tender and caramelized. Start by covering it with a lid or aluminum foil for the first 40 minutes, then remove the cover for the remaining 20 minutes. If you prefer a deeper browning, turn up the oven to 425°F for an additional 5 minutes. Serve warm or at room temperature. Bon Appétit!

Serving Suggestions:

Serve it On a Weeknight: Prepared over the weekend and stored in the fridge for 1–3 days before serving.

Serve it Vegetarian (as a Main): Over a bed of protein-rich ancient grains, paired with steamed green beans and crusty French bread.

Serve it Like the Movie: Warm on a salad plate, drizzled with olive oil and a sprinkle of parsley, evoking memories of great love and celebration.

Serve it Low Carb: Under a chicken breast topped with Parmesan, instead of pasta. Accompanied by a fresh green salad.

Serve it At a Picnic: Chilled and served with a variety of snacks, like a bottle of wine, tuna sandwiches, grapes, brie, seeded crackers, mixed nuts, and chocolates.

Serve it for Your Bestie: With gratitude for the time spent creating something beautiful.

Feel free to explore my profile: Brett Jenae Tomlin. Comment if you relate to any of these experiences or share your thoughts.

If you appreciate my writing and want to support my cookbook endeavors, contributions are welcome.

A Few More Articles for the Anxious Reader

More Comfort Food: Every Season Vegetable Shakshuka

On Wine: The Anxious Beginner’s Guide to Wine

On Planning Your Next Getaway: 9 Anxiety-Friendly Amenities of All-Inclusive Travel

On Learning to Let Go: Six Mental Health Benefits of Learning to Play

On Body Image: Summer Body, Part 1

On Coming Out: My Bi Life, Part 1