Yesterday, I made Ratatouille for dinner. It has been in my mind for the last few weeks, ever since Sue bought the movie Ratatouille for Melissa. So, I tried a variation of that. In my recipe I used polenta and some salami slices to make it more of a main course instead of a side dish. I also wish I had fresher vegetables, but since it is March, I had the best I could find.

I served this with some simple garlic bread made from 1/2 of a baguette that I baked the day before.

I thought it came out pretty good - there are a few things I’d do different (I’ll list them below). Unfortunately, Sue is not a fan of zucchini, and it turns out Melissa is not too fond of it either. She’s almost 3, and starting to be picky at meal times right now, so I’ll have to wait and have her try it again later. Luckily, there were some meatballs in with the tomato sauce for Melissa.

Ingredients

• 1/2 Cup (or more) tomato sauce
• 3 - 4 plum tomatoes
• 3 small zucchinis
• 1 medium onion
• 1 16 oz ‘tube’ prepared (seasoned or unseasoned) polenta
• Genoa salami (2 inch diameter stick)
• Marjoram
• Onion powder
• Garlic powder
• 2 tbsp grated romano (or parmesan) cheese
• Salt and pepper to taste

Preparation

1. Slice the tomatoes and polenta into approximately 1/4 inch thick rounds using a mandolin. Using a prepared ‘tube’ of polenta allows for nice, even clices, but be careful, you do not want to tear it if possible.
2. Cut 12 slices of the salami in the same manner.
3. Use a mandolin to slice the zucchini and onion into approximately 1/8 inch (or thinner) rounds.
4. Spread all the slices out on a cutting board, parchment paper or plastic wrap and sprinkle with marjoram, salt, pepper, garlic and onion powders, and about half the cheese. You can add other herbs if you prefer. I also sprayed a little olive oil on top of the vegetables.
5. Coat the bottom of a 8x10 (or larger if you have a lot of vegetable slices) glass baking dish with some of the tomato sauce.
6. Stack the vegetables, polenta and salami on end in the baking dish in any order you desire. Try to use the zucchini at the ends of each stack, the polenta and salami will get too crisp on the ends, and the tomatoes will get too mushy.
7. You will be able to fit approximately 3 rows of vegetables, polenta and salami on end in the 8x10 baking dish. Once everything is layered in, spread the remaining tomato sauce and cheese over the top. Season to taste with salt, pepper and any other herbs you may desire.
8. Cover with aluminum foil. Pierce the foil 5 or 6 times.
9. Bake covered at 400 degrees for 20 minutes. If the foil still seems cold to the touch, cook covered for about 10 minutes more.
10. After 20 minutes, remove the foil and continue baking for 5-10 minutes more. The tops of the zucchini, polenta and salami should just start to turn gold.
11. When transferring to the plate, try to take all the vegetables, polenta and slices in a continuous stack. Top with extra tomato sauce (if desired). Serve with fresh French bread or garlic bread.

Things I would do differently

After eating this, I have thought of a few adjustments I would make to the recipe. When I made this originally, I cut all my vegetables into 1/4 inch thick slices. Unfortunately, the zucchini was still a little too firm and crunchy. I’ve adjusted this in the recipe above. Also I would try to use several different types of zucchinis, and maybe throw in a small eggplant. And fresh vegetables! I’ll probably try this again in the summertime.

Also, I originally wanted to cook the garlic bread on top of the ratatouille. My glass baking dish was not deep enough. Instead of foil, I would have covered the baking dish with parchment paper and then toast French bread coated with butter and garlic on top, allowing some of the garlic-butter to melt and run into the dish below.

And, feel free to eliminate the salami if you want a more vegetarian meal.

Sorry for the lack of a picture. I only now thought to include one, after everything was eaten and cleaned up! I’ll try to remember a picture or 2 for the next recipe I post.