Ratatouille Spirals {A Meatless Monday Recipe

Ratatouille Spirals {A Meatless Monday Recipe

As an Amazon Associate I earn from qualifying purchases

Last Monday, I decided to do a rather extraordinary dish for Meatless Monday. It was a recipe that I adapted from Food & Wine Magazine for Ratatouille Spirals, a French dish of stewed vegetables.

With the list of ingredients needed, there was no way this dish for ratatouille spirals wasn’t going to be good. Thinly sliced eggplant, zucchini, and roasted red peppers, creamy mozzarella cheese, and anchovies, rolled up and placed into a tangy tomato sauce and baked until the cheese is melted and gooey.

Here’s what I did:

Ratatouille spirals are made of sliced eggplant, zucchini, roasted red peppers, creamy mozzarella cheese, and anchovies, rolled and baked in tomato sauce. | TheMountainKitchen.com

In a medium pot of boiling water, score an “X” in the bottom of the skin and blanch the tomatoes for 30 seconds; drain. Slip off the skins and half the tomatoes crosswise.

Coarsely chop the tomatoes, keeping the juices and seeds.

Ratatouille spirals are made of sliced eggplant, zucchini, roasted red peppers, creamy mozzarella cheese, and anchovies, rolled and baked in tomato sauce. | TheMountainKitchen.com

Preheat the oven to 375 degrees F.

In a large, deep skillet, heat 2 tablespoons of the oil. Add the garlic and crushed pepper and cook over medium heat for about 30 seconds or until the garlic becomes fragrant. (DO NOT BROWN THE GARLIC)

Carefully add the tomatoes and juices and season lightly with salt, to taste. Pour in San Marzano tomatoes, crushing each in your hand before adding it to the pan. Cook, stirring frequently until the sauce has thickened, about 25 minutes.

Ratatouille spirals are made of sliced eggplant, zucchini, roasted red peppers, creamy mozzarella cheese, and anchovies, rolled and baked in tomato sauce. | TheMountainKitchen.com

Meanwhile, toss the bread with the remaining 1 tablespoon of olive oil on a baking sheet.

Toast in the preheated oven for about 7 to 8 minutes. Toss the bread cubes and continue to bake, until golden, about 7 to 8 more minutes.

Ratatouille spirals are made of sliced eggplant, zucchini, roasted red peppers, creamy mozzarella cheese, and anchovies, rolled and baked in tomato sauce. | TheMountainKitchen.com

While the breadcrumbs bake and the sauce is simmering, in 2 separate colanders or pan lined with paper towels, toss the zucchini and eggplant each with salt. Set aside; let drain for 15 to 30 minutes.

Rinse off the zucchini and eggplant slices and pat the slices dry.

Spoon the tomato sauce into a 2 ½-quart baking dish. Scatter the prepared bread cubes on top.

Ratatouille spirals are made of sliced eggplant, zucchini, roasted red peppers, creamy mozzarella cheese, and anchovies, rolled and baked in tomato sauce. | TheMountainKitchen.com

On a work surface, top each zucchini slice with a slice of eggplant. Place a strip of roasted red pepper, optional anchovy and a stick of mozzarella at one end of each stack; roll up. Stand the rolls in the baking dish with the sauce and bread cubes; brush with oil.

Ratatouille spirals are made of sliced eggplant, zucchini, roasted red peppers, creamy mozzarella cheese, and anchovies, rolled and baked in tomato sauce. | TheMountainKitchen.com

Bake covered for 45 minutes; uncover and continue to bake, until the vegetables are just tender and the ratatouille is bubbling.

Let the spirals cool for 15 minutes before serving.

Ratatouille spirals are made of sliced eggplant, zucchini, roasted red peppers, creamy mozzarella cheese, and anchovies, rolled and baked in tomato sauce. | TheMountainKitchen.com

The only problem with the whole dish was the inconsistency with the eggplant and zucchini slices. I highly recommend using a slicing mandolin. Unfortunately, when I made this dish I did not have that handy gadget and put it on my list of kitchen gadget needs.

These ratatouille spirals are delicious and I highly recommend treating yourself to it. It is worth the time and effort!

Ratatouille spirals are made of sliced eggplant, zucchini, roasted red peppers, creamy mozzarella cheese, and anchovies, rolled and baked in tomato sauce. | TheMountainKitchen.com
Print Pin Rate this Recipe
0 from 0 votes

Ratatouille Spirals

Ratatouille spirals are made of sliced eggplant, zucchini, roasted red peppers, creamy mozzarella cheese, and anchovies, rolled and baked in tomato sauce.
Course Main Course
Cuisine Italian, Meatless Monday, Vegetarian
Keyword Ratatouille, Roll-Ups, Spirals
Prep Time 1 hour 30 minutes
Cook Time 1 hour 30 minutes
Total Time 3 hours
Servings 10
Calories 272kcal

Ingredients

  • 2 large beefsteak tomatoes
  • 28 ounce canned San Marzano tomatoes
  • 3 tablespoons extra virgin olive oil + more for brushing
  • 2 garlic cloves minced
  • ½ teaspoon crushed red pepper
  • Kosher salt to taste
  • 2 cups day old bread cubed
  • 2 ½ pounds medium zucchini cut lengthwise into ⅛-inch thick strips
  • 2 ½ pounds small Japanese eggplant cut lengthwise into ⅛-inch think strips
  • 3 fire roasted red bell peppers cut into ½-inch strips
  • 18 oil-packed anchovies cut into thin strips (optional)
  • ¾ pound fresh mozzarella cheese cut into 2-inch x ½-inch strips

Instructions

  • In a medium pot of boiling water, blanch the tomatoes for 30 seconds; drain. Slip off the skins and cut the tomatoes in half crosswise.
  • Coarsely chop the tomatoes, keeping the juices and seeds.
  • Preheat the oven to 375 degrees F.
  • In a large, deep skillet, heat 2 tablespoons of the oil. Add the garlic and crushed pepper and cook over medium heat for about 30 seconds or until the garlic becomes fragrant. (DO NOT BROWN THE GARLIC)
  • Carefully add the tomatoes and juices and season lightly with salt, to taste. Pour in San Marzano tomatoes, crushing each in your hand before adding it to the pan.
  • Cook, stirring frequently until the sauce has thickened, about 25 minutes.
  • Meanwhile, toss the bread with the remaining tablespoon of olive oil on a baking sheet.
  • Toast in the preheated oven for about 7 to 8 minutes. Toss the bread cubes and continue to bake, until golden, about 7 to 8 more minutes.
  • While the breadcrumbs bake and the sauce is simmering, in 2 separate colanders or pan lined with paper towels, toss the zucchini and eggplant each with salt. Set aside; let drain for 15 to 30 minutes.
  • Rinse off the zucchini and eggplant slices and pat the slices dry.
  • Spoon the tomato sauce into a 2 ½-quart baking dish. Scatter the prepared bread cubes on top.
  • On a work surface, top each zucchini slice with a slice of eggplant. Place a strip of roasted red pepper, optional anchovy and a stick of mozzarella at one end of each stack; roll up. Stand the rolls in the baking dish with the sauce and bread cubes; brush with oil.
  • Bake covered for 45 minutes; uncover and continue to bake, until the vegetables are just tender and the ratatouille is bubbling.
  • Let the spirals cool for 15 minutes before serving.

Notes

Recipe adapted from Food & Wine.

Nutrition

Calories: 272kcal | Carbohydrates: 25g | Protein: 15g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 32mg | Sodium: 808mg | Potassium: 1051mg | Fiber: 7g | Sugar: 13g | Vitamin A: 1305IU | Vitamin C: 44.8mg | Calcium: 272mg | Iron: 2.9mg
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can't wait to see them! Don't forget to mention @TheMountainKitchen or tag #TheMountainKitchen!

The Mountain Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

There is no extra cost to you for clicking! It just helps us afford to do what we do here at TheMountainKitchen.com. Thanks for your support!

The Mountain Kitchen
Follow me
Latest posts by The Mountain Kitchen (see all)


Leave a Reply

Your email address will not be published. Required fields are marked *






This site uses Akismet to reduce spam. Learn how your comment data is processed.


Want FREE Recipes?

Join our mailing list to receive the latest recipes!

Subscription Options

You have Successfully Subscribed!