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This Ratatouille with Herbed Mascarpone is what dreams are made of. Tender roasted veggies with the most incredible herby mascarpone melting throughout each bite.

When the farmers markets are bursting with zucchini, summer squash and eggplant you know it’s Ratatouille season!!

I still recall the first time my husband made it and now I request it every summer!! On repeat.

I remember walking through the door after work and being greeted by incredible aromas. The kind of smells you get from lasagna baking or a bit pot of bolognese on the stove. Garlic, onion, tomatoes, herbs….

Assorted farmers market veggies and fresh peaches on a wooden table

This weekend’s trip to the farmers market had exactly what we needed. When selecting your squash and eggplant, try and find similar diameters. Some variation is fine.

This recipe begins with a base of sauteed onion and garlic. Next you’ll add tomato paste and sauce to create the savory base for the sliced veggies. You’ll spread that in the bottom of a round oven proof baking dish.

We find it easiest to assemble stacks of alternating eggplant, zucchini and yellow squash then lay them on top of the sauce layer as shown.

To finish, drizzle with a nice garlic herb oil. We included minced fresh basil and thyme.

Then it’s into a 375 degree F. oven for an hour. We topped with parchment paper for the first 30 minutes.

Before serving the Ratatouille, add a generous dollop of herbed mascarpone cheese. The slightly sweet creamy flavor combination is incredible. The mascarpone melts down into the savory roasted veggies.

Ratatouille with herbed mascarpone cheese and a side of Italian sausage pasta

Have you had Insalata Chicken Florentine from Macaroni Grill? Are there other copycat recipes you’d like to see us recreate? I’d love for you to comment below. Your feedback is so important to me (and keeps the recipe love fresh).

Don’t forget to follow us @LemonyThyme on Instagram and Facebook!

All my best,
xo Libby

Ratatouille with Herbed Mascarpone

Libby with Lemony Thyme
This Ratatouille with Herbed Mascarpone is what dreams are made of. Tender roasted veggies with the most incredible herby mascarpone melting throughout each bite.
5 from 6 votes
Prep Time 20 mins
Cook Time 1 hr
Course Entree or Appetizer
Cuisine French
Servings 6

Ingredients
  

For the Ratatouille

  • 1 Tablespoon olive oil
  • 1 cup fine diced sweet onion
  • 3 cloves garlic minced
  • 2 small diameter eggplant About 1 1/2" – 2" thickness
  • 2 small diameter zucchini About 1 1/2" – 2" thickness
  • 2 small yellow summer squash About 1 1/2" – 2" thickness
  • 1 6 ounce can tomato paste
  • 1 cup tomato sauce we used marinara sauce

For the Garlic Herb Oil Drizzle

  • 3 sprigs fresh thyme, leaves only fine chopped
  • 1 handful fresh basil leaves fine chopped
  • 2 cloves garlic minced
  • 1/4 cup olive oil
  • 1/2 teaspoon salt

For the Herbed Mascarpone

  • 1/2 cup mascarpone cheese
  • 1 sprig fresh thyme, leaves only fine chopped
  • 1/4 cup fresh basil leaves fine chopped

Instructions
 

For the Ratatouille

  • Saute 1 cup diced onion with 3 cloves minced garlic in olive oil until onion is translucent. Add in tomato paste and sauce and heat through. Pour into bottom of 10-inch round oven proof baking dish.
  • Slice eggplant, zucchini and yellow summer squash into very thin rounds. Assemble them into stacks, alternating eggplant, zucchini, squash. Lay stacks on top of sauce as shown in pictures above.

For the Garlic Herb Oil Drizzle

  • Mince thyme leaves and fresh basil. Combine with minced garlic and olive oil. Drizzle over vegetables.
  • Cover with either parchment paper or foil and bake for 1 hour, removing parchment paper after 30 minutes.

For the Herbed Mascarpone

  • Mince thyme leaves and fresh garlic. Stir into mascarpone cheese. Spoon over warm ratatouille.

Recipe adapted from Disney’s Ratatouille Recipe