Even the biggest meat lovers will love this ratatouille!
So I have this husband. This husband is the most wonderful one I could wish for. He helps me with all of my crazy DIY projects around the house. He helps me take care of our two wonderful happy-go-lucky puppies. And he absolutely hates vegetarian meals.
It’s so frustrating! I love to cook, and I find sometimes that I’m in the mood for a vegetarian meal or two. Sometimes meat is just too much, amiright? But to appease my incredible husband, I turned this classically vegetarian dish into a meat lovers paradise!
Related: Oven Roasted Vegetable Pasta
What better way to compliment this plethora of tasty vegetables than by layering in some spicy and salty meats? For this recipe I used the classical zucchini and eggplant veggies paired with salty prosciutto and spicy salami, atop a layer of fresh tomato sauce. Layer the veggies and meat around and around in a circle and top with fresh herbs before baking and dolloping with ricotta. Recommendation: use fresh ricotta! It makes a world of difference – I’ll never spend money on tubbed ricotta again!
Related: Mussels with Fennel Thai Chili Broth and Garlic Toasts
Now it’s your turn: what is your favorite vegetarian dish? Share with me by commenting below – maybe it will be the dish that turns my husband into a veggie-lover! 🙂
- 1 cup of your favorite tomato sauce
- 3/4 cup diced white onion
- 2 cloves garlic, minced
- 1/2 teaspoon minced fresh thyme
- 4 ounces sliced prosciutto
- 4 ounces sliced Genoa salami
- 2 zucchini, sliced to 1/8" thickness
- 2 yellow squash, sliced to 1/8" thickness
- 1/2 large eggplant, sliced to 1/8" thickness, slices cut in half (to create "half-moon" shapes)
- 2-3 ounces ricotta
- Heat oven to 375 degrees Fahrenheit.
- Spread tomato sauce in the bottom of a large cast-iron skillet. Sprinkle onion, garlic, and thyme evenly on top. Layer vegetables and meats in a circular pattern, alternating each vegetable and piece of meat (see photos). Drizzle with olive oil and season with salt and pepper. Cover with a piece of circular parchment paper and bake in heated oven for 40-45 minutes.
- Remove cast iron skillet from oven and dollop with ricotta cheese before serving.
eggplant meat lovers ratatouille prosciutto ratatouille salami squash thyme tomato sauce zucchini
These recipes made me think of my childhood when after a long, hard day of school, my mom would serve me a big ol bowl of ratatouille
I’m so excited,now I can try this Ratatouille with a meat. I have made it last time it lacked meat😊 although very delicious I’m interested in trying it with more options. Thank you.
Can’t even imagine that ratatouille could be made with chicken. By the way you can check this website Marinashion which provides fresh meat online.
There is a typical color we look for in beef, such as a bright red color. After the meat is slaughtered, it reacts with oxygen in the air and turns the red color. As it ages, it does tend to turn a gray color, so this may or may not indicate that it is old, just that it is lacking oxygen.
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