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.
