Assembly is kinda pretty. Colorful vegetables!
First, there is roasted diced eggplant:
Then a saute of onions, bell peppers, tomatoes, and herbs de Provence:
Into a pan with lots of torn, fresh basil and topped with sliced tomatoes and zucchini:
And finally, bread crumbs, Parmesan, and olive oil. And when it's baked, the top, she is crispy:
I'll let you know how it tastes.
6 comments:
Okay, I'll appoint myself spokesman for the group of carnivores otherwise known as your brothers, and ask the painfully obvious question: WHERE'S THE BEEF?
Sorry, you know I can't help myself. Despite it's lack of dead bovine, the dish you prepared looks wonderful.
Actually, I have to confess that I made a loaf of banana bread Saturday from the cookbook you gave us with all of Mom's recipes. After all, I needed something to do while smoking a pork loin on my new smoker....
Love,
John
the best thing about making ratatoiulle, is you get to say it. what a great word.
Too bad I didn't post pictures of the beef stew with dumplings I made a couples weeks ago. It was really good.
But when one is trying (in vain, mostly) to lose weight, vegetables are your friend.
Mmmm, smoked pork.
So sweet to hear from Garrett, BTW. oxox
No life is boring with this rat-a-tat dish. Beautiful. Nice that the dish is wonderfully paired with a brotherly comment: all the better!
Put toasty bread crumbs on shoe leather and I'd eat it. Yum, that looks good!
I hate it that you and your fabulous dishes are so far away.
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