Flatbread Ratatouille
Traditional ratatouille flavors presented in a whole new way! Try these flavorful roasted veggies resting on rich tomato-red bell pepper sauce, drizzled with buttery, cheesy bechamel over soft flatbread.
Equipment
- 1 Medium Sauce Pan with lid
- 1 large non-stick pan
- 1 Blender (traditional or immersion)
- 1 baking sheet
- 1 parchment paper sheet
- 1 measuring cups and spoons
- 2 mixing spoons
- 1 vinyl whisk (metal is okay as long as it won't damage your pans)
Ingredients
Tomato - Red Bell Pepper Sauce
- 1 tablespoon extra virgin olive oil
- ½ teaspoon kosher salt
- ½ yellow onion, diced
- ½ cup dry red wine (such as Merlot, Sangiovese, etc.)
- 1 jar roasted red bell peppers (including juice)
- 28 ounces peeled plum tomatoes, canned
- ½ teaspoon oregano
- ½ teaspoon dried red pepper flakes
- ½ teaspoon black pepper, ground
Roasted Vegetables
- 1 zucchini, thinly sliced
- 1 sweet potato, peeled, thinly sliced
- 1 yellow squash, thinly sliced
- 1 eggplant, peeled and thinly sliced
- 1 red bell pepper, sliced horizontally to create rings (remove the seeds and white ribs)
- ½ red onion, cut in half moons
- 1 tablespoon extra virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper, ground
- 1 teaspoon herbs de provence
Cheesy Bechamel Sauce
- 4 cloves garlic, smashed and chopped
- ½ tablespoon extra virgin olive oil
- 3 tablespoons unsalted butter
- 3 tablespoons all purpose flour
- 2 cups whole milk (2% or skim will work here too, or vegan bechamel)
- 2 tablespoons parmesan cheese, grated
- 2 tablespoons goat cheese, crumbled (or 2 more tablespoons of parmesan)
- ½ teaspoon kosher salt
- ½ teaspoon black pepper, ground
- ¼ teaspoon nutmeg powder or grated
Flatbread
- 1 flatbread (or naan, French bread, focaccia, etc.)
- ½ cup mushrooms, sliced
- ½ cup cherry tomatoes, halved
Instructions
Making the Red Sauce (Tomato-Red Bell Pepper Sauce)
- Preheat medium sauce pot over medium heat. Add oil. When oil shimmers, add diced onions and salt. Then let it cook for 3-4 minutes until it starts to soften.
- Pour in red wine, followed by the red bell peppers, oregano, red pepper flakes, and black pepper. Stir to combine, then cook for 15-20 minutes.
- Remove from heat and let sauce cool slightly. Blend into a smooth sauce and set aside.
Making the Roasted Vegetables
- Preheat oven to 400 °F
- Rinse, then slice eggplant, zucchini, yellow squash, and sweet potato.
- Place parchment on baking sheet pan. Spread out the sliced veggies. Drizzle with oil. Then sprinkle with salt, black pepper, and herbs de provence.
- Bake for about 20 minutes, rotating at 10 minutes.
Making the White Sauce (Cheesy Bechamel)
- Preheat a large non-stick pan over medium heat. Add oil. Once it shimmers, add chopped garlic and coat it with the oil. Cook for about a minute until it just starts to turn golden. Remove the garlic and set it aside.
- Turn the heat up to medium-high. With the same pan, add butter and let it melt.
- Add flour and whisk together for about 2 minutes to let the flour cook.
- Add the milk and continue whisking to smooth out the sauce. Bring the sauce to a boil, then reduce heat to low, cooking at a simmer for about 10 minutes to thicken the sauce. If the sauce gets too thick, you can either add more milk or water a tablespoon at a time.
- Add parmesan and goat cheese, salt and pepper, and a pinch of nutmeg. Whisk to combine. Keep sauce warm while the flatbread is baking.
Assembling the Flatbread
- To the flatbread, spoon on an even layer of red sauce. Then add the roasted veggies, spreading them out to cover the sauce. Add mushrooms, onions, and tomatoes. Then bake 6-8 minutes on a steel, or 9-11 minutes if using a pan or directly on the rack.
- Once the bread is golden brown and the toppings are hot, remove from the oven. Immediately, drizzle the white sauce over the veggies.
- Then cut the bread into quarters and serve!