Ratatouille is one of my favorite summertime dishes – the richly layered stew of vegetables is a great way to take advantage of the abundant produce that’s available this time of year. It’s simple to make and incredibly versatile: toss it into pasta, serve it over soft polenta, stir into an omelet, or pile it onto a pita for an impromptu pizza.
Serving ratatouille in a crêpe is something I never would have thought of on my own – the whole concept of savory crêpes is pretty new to me – so you can thank Sara Moulton for this one.
Sara is going to be the keynote speaker at the Food and Wine Conference later this month and this week the #SundaySupper crew is sharing recipes inspired by hers. (I unfortunately can’t attend the conference and I have to admit that I’m a little jealous of my friends who will be there – Sara is one of the first chefs I remember watching on television and I love her straightforward, simple style of cooking.)
Instead of cooking the ratatouille on the stove, Sara came up with the idea of roasting the vegetables. Roasting them concentrates their flavor and makes the ratatouille extra delicious. Plus, you get to add roasted garlic to it, which doesn’t even compare at all to regular old garlic. Although it only takes a few minutes of actual work, roasting the dish does mean that this take a little longer than normal to prepare. Luckily, it’s easy to split to work over two days by making the ratatouille one night and filling the crêpes the next.
If you don’t like goat cheese, try it with feta or mozzarella!
If you're feeling more ambitious, you can make your own crepes, but store-bought ones make this dish much easier - look for them in the produce section, usually near the strawberries.
15 minPrep Time
1 hr, 30 Cook Time
1 hr, 45 Total Time
- 1 medium eggplant, stem end cut off
- 2 medium zucchini, trimmed
- 2 teaspoons kosher salt
- 4 large plum tomatoes, quartered
- 1 large red bell pepper, quartered
- 1 large onion, quartered
- 1 head garlic
- 3 tablespoons extra virgin olive oil
- 2 teaspoons fresh thyme leaves
- 1/2 cup shredded fresh basil
- 4 ounces goat cheese (chrevre), crumbled
- 6 prepared crêpes (9-inch)
- Cut the eggplant into 1-inch cubes and the zucchini into 1/4-inch-thick slices. Toss with 2 teaspoons salt and place in a large colander. Set a plate on top and place the colander inside a large bowl or in the sink. Set aside at room temperature and drain for 30 minutes. Transfer to a clean kitchen towel and gently squeeze out as much moisture as possible.
- Heat the oven to 450°F. Add the eggplant, zucchini, tomatoes, bell pepper, and onion in a shallow roasting pan large enough to fit all of the vegetables in one flat layer. Cut a 1/4-inch slice off the root of the head of garlic and place the garlic in the center of a large square of foil. Drizzle with 1 tablespoon of the oil and season with salt and pepper. Bring up the corners of the foil and crimp to seal tightly. Drizzle the remaining 2 tablespoons olive oil over the vegetables and add the thyme; season with salt and pepper and place in the oven with the wrapped garlic on the oven rack next to the roasting pan. Roast, stirring often, until the onions are browned around the edges and the peppers are crinkly, about 45 minutes.
- Transfer the roasted vegetables to a large bowl and cool. Unwrap the garlic and cool. Finely chop the vegetables; stir in the basil. Pull the garlic apart and squeeze the pulp from the individual cloves onto the vegetables; stir well. Crumble in the goat cheese. Season to taste with salt and pepper.
- Spoon about 1/2 cup of ratatouille into each crepe. Serve at room temperate or place on a baking sheet and crisp in a 350°F oven for 30 minute.
Adapted from Sarah Moulton
Be sure to check out all of the other great dishes inspired by Sara Moulton’s Everyday Family Dinners that the Sunday Supper participants made this week and join in our weekly twitter chat tonight (Sunday) from 7-8pm to chat with Sara!
Breakfast for Dinner:
- Open-faced Zucchini Omelet with Red Bell Pepper and Feta by Granny’s Down Home Sassy Southern Cooking
- Chocolate French Toast with Fresh Strawberry Sauce by Daily Dish Recipes
- Polenta Lasagne by Blueberries and Blessings
- Spicy Korean Cheesesteak by Kimchi MOM
- Chorizo Mushroom Bites by La Cocina de Leslie
- Roasted Ratatouille Crêpes with Goat Cheese by Healthy.Delicious.
- Grilled Chicken and Veggie Pizza by Runner’s Tales
- Clay Pot Vegetable Stew by Hezzi-D’s Books and Cooks
- Grilled Reuben Pizza by Juanita’s Cocina
- Vegetarian Greek Stuffed Zucchini by The Messy Baker Blog
- Manchego, Fig and Bacon Flatbreads by The Girl in the Little Red Kitchen
- Kimchi Fried Rice by girlichef
- Gluten Free Mozzarella Pesto Pizza by No One Likes Crumbley Cookies
- Peppery Broccoli with Feta Cheese and Angel Hair Pasta by Hip Foodie Mom
- Chicken Artichoke Piccata by Sustainable Dad
- Reuben Tortilla Pinwheels by Home Cooking Memories
- Deli Style Turkey Reuben Pizza by In The Kitchen with KP
- Grilled Mahi Mahi with Garlic Caper Sauce by Family Foodie
Spectacular Sides and Salads:
- Curried Peas and Black Beans by Cindy’s Recipes and Writings
- Chopped Salad with Feta, Chickpeas, and Pita Croutons by Supper for a Steal
- A Summer Salad from Paris by Mama’s Blissful Bites
- Caprese Salad with Avocado by Ruffles & Truffles
Don’t Skip Desserts and Drinks:
- Three-Ingredient Pluot Crisp by Shockingly Delicious
- Stuffed Strawberry Dessert by Growing Up Gabel
- Vegan Chocolate Peanut-Butter No Bake Cookies by Killer Bunnies
- Warm Chocolate Cheesecake by That Skinny Chick Can Bake
- Turkish Pistachio and Apricot Bread by A Kitchen Hoor’s Adventures
- Sparkling Watermelon Lemonade by The Urban Mrs.
- Blueberry Crepes by Basic N Delicious
- Nectarine Upside-Down Cake by Magnolia Days
- Cannoli Strawberries by Foxes Love Lemons
- Gluten-Free Carrot Cupcakes by Ninja Baking
- Watermelon Basil Lemonade by Curious Cuisiniere