not-quite ratatouille

Wasn't sure what was for dinner, had some summer squash and thought of ratatouille so I looked online.
Most recipes are for a sort of stew, but I had in mind something like the movie version :) and I found one. But I hadn't realized it was supposed to be based largely on eggplant, which I didn't have. I considered heading out to buy it, but no, I really didn't want to have to buy anything. So I took what I had and made something just as pretty and it was really delicious. I used a sweet potato sliced very thinly, a large tomato, and onion, a yellow and a zucchini squash. You sprinkle it with your favorite seasonings and cover with parchment paper to bake.
Here's what I based it on: http://smittenkitchen.com/blog/2007/07/rat-a-too-ee-for-you-ee/

You can serve it with crusty bread or over couscous or quinoa or whatever.


This post has been sitting in drafts for a while, about time to put it out there.....
Use What You Have!

Broccoli Rice Casserole

I was reminded of a recipe for "Mac-n-Cheese-like" cauliflower, and butternut squash "mac-n-cheese" and decided to put the two concepts together and use up some broccoli that I'd had a while. It turned out really well, even the boys ate it up. I basically added the rice so I could call it something besides "veggie cheese-like stuff" and to make sure it was filling enough.


Butternut Sauced Broccoli Casserole
Sauce:
Steam about two-three cups of butternut squash chunks for 20 minutes.
Meanwhile saute a chopped onion until starting to brown.

Mash the squash in a large mixing bowl, add one 6-oz container of plain Greek yogurt (make sure it is the real, strained kind, no ingredients other than skim milk and culture), the onion, favorite spices (I used Penzey's Foxpoint mix and fresh ground pepper), a handful of grated sharp cheddar and a Tb Parmesan, and enough milk or chicken broth to make it "saucy"

"cheese" sauce, mostly butternut squash

Vegetables:
Pre-cook in your steamer a couple of yukon gold or other potatoes, peeled and cut into chunks, adding broccoli and cauliflower after the first two minutes of steaming and cook 5-7 minutes more. I only had a little cauliflower left and used two+  broccoli "crowns".
Stir into the sauce.
I added about cup of cooked brown rice, you could add twice that easily, or use white rice, or skip it. The potatoes add "satiety" factor - you could use more potatoes if no rice. If you like vegetables "al dente" don't cook them as long, but they won't get much more cooking later, you will mostly be heating it all up.

Top with panko or wholewheat bread crumbs with a little butter and Parmesan stirred in.

Cover and cook at 325 about 30 minutes, take the top off the last 8 minutes, broil a minute or two if the top hasn't browned a bit.

broccoli-rice casserole - or squash-sauced vegetables if you don't have to attract kids

It went fast.
The yogurt gives it a nice flavor - you might be able to skip the cheddar altogether - -but then you can't say it's a "cheese" sauce if asked by squash-hating children!