Another day of double workouts! But I planned for evening runs on Tuesdays and Thursdays, so dinner was an easy fix. I wanted to use up the rest of the eggplant, as well as zucchini and yellow squash I got at the farmer's market last weekend so by internet magic I came across ratatouille (pronounced "rat - ah - too - ee" in case you haven't seen the Disney movie). Speaking of which... tonight's dinner was based on the namesake dish they serve in the movie, with some crabby modifications, of course!
I started out with some veggies: half a yellow squash, half a zucchini, half a LARGE eggplant (one small one would have been good), half a small onion, half a red pepper, and one whole beefsteak tomato (I think it was already sliced by the time I took this picture). The red pepper was left over from last night's egg scramble. If you have more than two mouths to feed, by all means use whole veggies!
I diced the tomato and red pepper coarsely, and the onion finely. I mixed them in a bowl with FIVE CLOVES of garlic minced. Mr. Crabs was happy to hear that. I drizzled with a little Herbs de Provence olive oil, and mixed well. Then I sliced my squashes and eggplant. If I had a small skinny eggplant, I would have kept it in round slices like the squashes but alas, it was a fattie, and I had to cut the slices in quarters (so the slices were about the same size across the cutting board).
Now it's time to layer! The tomato-pepper-onion-garlic mixture goes in your baking dish first, with a third of a cup of water. I used an 8-inch or so round Pyrex bowl, with sides about four inches high.
Next, add the sliced squashes and eggplants in a scalloped pattern, starting from the outside in, and alternating vegetable. I actually placed a layer of eggplant (since they were not round on all sides) then placed my zucchini and squash slices. Here I have the eggplant layer and part of the squash layer done.
I put al the squash on, but still had some eggplant left, so I placed those around the edges. Cover with a parchment paper "blanket" and bake!
Voilà!
You can serve this over pasta, but tonight I went for my (100% whole wheat) copy-cat Olive Garden Breadsticks. Yum!
Bon Appétit!
Besides my two-mile run after work (check that off my goal!), I went to my usual 5am workout:
Warm-up:
500m row
Dynamic stretching
3 rounds:
- 10 wall balls (I did 10lb instead of 14lb - they changed our target height from 8' to 10'!)
- 20 double unders
WOD:
10 rounds, for time:
- 5 deadlifts (Rx=130 / I did 115lb)
- 5 box jumps (18")
- 5 burpees
Finished in 12:14!
Ratatouille
Ingredients
1 beefsteak tomato, coarsely diced1 red bell pepper, coarsely diced
1/2 small onion, finely diced
5 cloves garlic, minced
1 tablespoon olive oil
1/3 cup water
salt and ground black pepper to taste
1 small eggplant, trimmed and very thinly sliced
1/2 zucchini, trimmed and very thinly sliced
1/2 yellow squash, trimmed and very thinly sliced
3 tablespoons olive oil, or to taste
1 teaspoon fresh thyme leaves, or to taste (I used dried thyme I found in my spice cabinet, about 1tbs)
5 cloves garlic, minced
1 tablespoon olive oil
1/3 cup water
salt and ground black pepper to taste
1 small eggplant, trimmed and very thinly sliced
1/2 zucchini, trimmed and very thinly sliced
1/2 yellow squash, trimmed and very thinly sliced
3 tablespoons olive oil, or to taste
1 teaspoon fresh thyme leaves, or to taste (I used dried thyme I found in my spice cabinet, about 1tbs)
Directions
- Preheat the oven to 375 degrees F (190 degrees C).
- Mix tomato, bell pepper, onion, and garlic with 1 tbs olive oil and spread into the bottom of a 8" round baking dish. Stir in water until thoroughly combined. Season with salt and black pepper.
- Arrange alternating slices of eggplant, zucchini, and yellow squash, starting at the outer edge of the dish and working concentrically towards the center. Overlap the slices a little to display the colors. Drizzle the vegetables with 3 tablespoons olive oil and season with salt and black pepper. Sprinkle with thyme leaves. Cover vegetables with a piece of parchment paper cut to fit inside.
- Bake in the preheated oven until vegetables are roasted and tender, about 45 minutes.
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