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MWMG Pediatrics

Doctor Yum

ratatouilleuncooked

With so many summer veggies still coming out of the farmer's markets, I thought I would share this favorite recipe of mind for Ratatouille! This is a SUPER simple recipe that looks really fancy and is really fun to make. If you have helpers, the prep goes fast and feels more like arts and crafts than cooking. If your kids have seen the Disney movie, "Ratatouille" then they will love making this fun summer dish (and may end up eating a lot of veggies along the way!) We made this in our cooking camp recently and the kids had a blast. We put the extra cut up raw veggies in "nibble bowls" for the kids to snack on.

INGREDIENTS


1/2 onion, finely chopped
2 garlic cloves, very thinly sliced
very thinly slice
1 cup tomato puree (such as Pomi strained tomatoes)
2 tablespoons olive oil, divided
1 small eggplant
1 smallish zucchini
1 smallish yellow squash
1 long red bell pepper
Few sprigs fresh thyme
1 Tablespoon parmesan cheese
1 Tablespoon whole wheat bread crumbs
Salt and pepper


DIRECTIONS

Preheat oven to 375 degrees. Place tomato puree on the bottom of a medium-sized oval dish. Drizzle one teaspoon olive oil and gently stir with onion and garlic. Season with salt and pepper. Slice veggies with a knife or mandolin about 1/16 inch thick. Place zucchini round at the edge of the pan on top of tomato mixture. Lay squash on top but slightly to the left so that the edge of the zucchini is visible. Lay down eggplant , then red pepper. Follow the same pattern until the outside edge of the pan is covered. Make another formation on the inside until all the tomatoes are covered. Drizzle with remaining olive oil. Remove thyme leaves from stems and sprinkle on top with salt and pepper. Sprinkle with parmesan cheese and breadcrumbs.Cover with parchment paper that is cut to the inside dimensions of your pan. Bake 45 minutes until veggies ares soft, but still have their shape. 

Serve over brown rice, couscous or quinoa.

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About Doctor Yum

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Nimali Fernando, MD is a local pediatrician and mom who is passionate about teaching families about feeding kids nutritious foods. Follow her blog to find out about local healthy food finds for kids, recipes, and how to make feeding kids an enriching family experience. You can also check out her website, doctoryum.com for more great ideas on feeding children healthy foods.

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Pouches' Community Corner

Pouches Visits the Past

HistoryCamp

If Pouches' experience at History Camp is any indication, your son or daughter will enjoy joining Washington Heritage Museums and the George Washington Foundation for History Camp in Fredericksburg. The week-long day camp will be held June 25-29, from 9:00 a.m. to noon each day.

Young historians discover American history with hands-on experiences as they walk in the footsteps where the history of Fredericksburg, and a budding America, was created. The camp complements the history taught in classrooms with activities such as soap making, code breaking, colonial crafts, penmanship and much more.

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