Ratatouille

carrie-cooks-banner-672blog2 The movie Ratatouille instantly came into my mind this morning when I walked past our display of local produce. It was brimming with so many ripe heirloom tomatoes, yellow summer squash, deep green zucchini, and vibrant purple eggplants that it suddenly stuck me: I have to make that infamous dish from the movie!

I wanted to make it do-able and under an hour, start to finish. You will need a mandoline, an adjustable blade slicer, or better yet a sharp knife and a steady hand. The secret to this dish is uniform, thin slices. Plus using DLM Original Marinara sauce as a base makes it not only faster to put together but perfectly well seasoned.

blog3

 Click here for my version of Ratatouille’s Ratatouille.

blog1

 

 

 

 

chef-carrie-signature

Chef Carrie Walters
DLM Culinary Director