Ratatouille Roll-Ups

February 12, 2013

This would happen to be my third interpretation of ratatouille that I have posted here for you all. As you can see I love the flavors in ratatouille. Eggplant, squash, zucchini cooked until golden and caramelized is the secret to any version of this French favorite.

On a side note, back when I was a health inspector for the county and the fate of your restaurant food was in my hands, we had to keep up our sanitation licenses with yearly trainings. At one particular training, the teacher showed us the movie Ratatouille.

Showing a movie about a rat living and cooking in a restaurant to a bunch of people on the lookout for just that, and whose worst nightmare that would most likely be, is kind of ironic.

 

Even though I should have felt grossed out about a rat cooking ratatouille on screen during our lunch break in between hearing about real rats and cockroaches, I was actually sad when we didn’t get to see the ending.

I ended up buying the movie because I really wanted to see the ending. It was pretty cute.

Yet another version of ratatouille that I like!  Damn you, Pixar!!

I know it is Fat Tuesday and I should be posting doughnuts or paczki, but I decided to be different and I was just really excited to share this hearty wholesome recipe with you all!

Ratatouille Roll-Ups

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Author Sarcastic Cooking

Ingredients

  • 3 Tablespoon Olive Oil
  • 1 ½ Cups Cubed Eggplant
  • 1 ½ Cups Cubed Yellow Squash
  • 1 ½ Cups Cubed Zucchini
  • ¾ Cup Diced Red Onion
  • 1 Teaspoon Salt
  • ½ Teaspoon Pepper
  • ¼ Teaspoon Crushed Red Pepper Flakes
  • ½ Teaspoon Dried Oregano
  • 2 Cloves Garlic grated
  • ¾ Cup Chopped Cherry/Grape Tomatoes
  • 1 Tablespoon Balsamic Vinegar
  • 4 Large Fresh Basil Leaves finely chopped
  • 1 Tablespoon Fresh Chopped Parsley
  • 8-10 Cooked Whole Wheat Lasagna Noodles
  • 2 Cups Marinara Sauce
  • ½ Cup Finely Shredded Parmesan Cheese

Instructions

  1. Heat three tablespoons of olive oil in a large skillet over medium heat.
  2. Add the cubed vegetables to the skillet, stir until all vegetables are coated in olive oil. Sauté over medium heat, stirring occasionally, for 10-15 minutes, until the vegetables start to caramelize around the edges.
  3. Bring a large pot of salted water to a boil. Drop in the noodles and cook according to package instructions. When done, drain, and set off to the side for later.
  4. Preheat the oven to 350 degrees F.
  5. Add the red onion, salt, pepper, crushed red pepper, and oregano to the pan. Stir to combine. Sauté for five minutes until onions start to become translucent.
  6. Turn the heat up to medium/high heat. Add in the tomatoes, garlic, and balsamic vinegar. Stir to coat all the vegetables. Cook for five minutes until the tomatoes start to break down.
  7. Reduce the heat to low. Add in the herbs, mix. Turn off the heat after a minute.
  8. Lay a cooked lasagna noodle out flat. Place a few spoonfuls of the cooked vegetables on to the noodle. Carefully roll the noodle up. If a few vegetables fall out, don’t worry. Place rolled up noodle, seam side down, into a small oven-safe dish with a little bit of marinara in the bottom of it. Continue that process until all noodles are filled and rolled up.
  9. Cover with marinara and parmesan. Bake for ten minutes until cheese is melted. Serve right away. Store in an airtight container in the refrigerator for three days. Reheat in the microwave or in the oven.

You Might Also Like

  • Rachel @ Bakerita
    February 13, 2013 at 12:55 am

    Mmm, these look so good! What a yummy dinner idea. 🙂

  • Stephie @ Eat Your Heart Out
    February 12, 2013 at 9:24 pm

    Yes. How do you make something delicious even better? Add carbs.

    Ps, let’s watch pixar movies until Mike loses his mind.

  • Julia
    February 12, 2013 at 8:39 pm

    I make a lot of ratatouille in the summer and just love it. I think this is a great idea to put it into a roll-up. Healthy & something different. I am pinning this for later.

  • Carol Ann
    February 12, 2013 at 7:53 pm

    Stef – I’m always looking for a new way to make eggplant and this looks delicious!

  • Wendy
    February 12, 2013 at 7:46 pm

    This looks delicious and very do-able on a weeknight. Chopping is a great stress reliever. 🙂

  • Maggie @ A Bitchin' Kitchen
    February 12, 2013 at 7:24 pm

    These are beautiful! Such a creative interpretation of ratatouille! Adding pasta makes everything better 🙂

  • Kari@Loaves n Dishes
    February 12, 2013 at 3:25 pm

    I’ve often thought that ratatouile would be perfect with pasta. I’m so glad that I’m not the only one that thinks this way. What a pretty presentation for a normally rustic dish!

  • Kayle (The Cooking Actress)
    February 12, 2013 at 9:19 am

    I’ve never even had ratatouille but it sounds awesome and your interpretation looks delicious!