Roasted Garlic Ratatouille + Giveaway!

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A ratatouille with tons of flavor! The roasted garlic sauce is topped with paper-thin spicy vegetables. This would be perfect for a stunning summer dinner or snack! Scroll down to enter today's amazing GIFT from Hidden Valley, woohoo!

Yesterday afternoon, my sisters and I were hanging out eating cold pizza that was AT LEAST 4 days old. And not just any 4-day pizza: 4-day pizza dough stuffed with hot dogs.

I thought we had reached the depths of the garbage, when Nikki turned from where she was standing at the counter: "I have to say that putting butter on your cold pizza is the way to go."

And there you have it, my friends: What is wrong with the United States?

When I was little, I used to suck at the amount of butter my mother put on her buns, but these days I'm the one who smears it. Nikki was telling me yesterday that when her friends comment on delicious food on my blog, she says, well yes, if I started each recipe with a piece of butter, my food would be just as good, too. (Butter is where it's at the boys.)

Well, if cold, buttered hot dog pizza is what's wrong in America, this is what's right in France: Ratatouille. More specifically, Roasted Garlic Ratatouille. Filled with vegetables and no butter in sight.

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Have you ever had Ratatouille? I first heard it in the movie, of course, and I tried my first traditional version just a couple of months ago. Honestly? Blah guy! After all that fuss and rat endorsement, I really thought, is this all?

Enter Hidden Valley, king of flavor! I drizzled a packet of her new Greek yogurt mix in some of the roasted garlic sauce and on top of the vegetables, and it was quite magical. I did this here at my sister Nikki's house and she LOVED it. I didn't use a full pack in the original version, and she kept spraying more on me again, even after baking. (No, she did not add butter this time).

You can eat ratatouille with potatoes, polenta, couscous, almost any grain you can think of. I spread softened goat cheese on a slice of toasted French bread and put the vegetables on top, as in this photo. SO GOOD. We ate most of the pan, and tonight I had a taco of ratatouille with the leftovers.

Now here is what happens with ratatouille: there are MANY slices. I recommend a mandolin for this project. I really did this using a knife because I'm at my sister's house and when I asked her if she had a mandolin, she said isn't it an instrument? And then I still had to borrow knives from her neighbor because hers are very bad. (She is a writer, not a cook, although to her credit none of her 5 children have yet starved to death).

>>> GIFT! (This giveaway is closed.) Hidden Valley will give FIVE of my amazing readers a fun prize! The award includes samples of Hidden Valley's newest products, a $ 75 Target gift card, as well as a set of vegetable peelers and a cutting board. (Free Ranch! Free Kitchen Items! $ 75 at Target! Just think how many $ 6 T-shirts there are.)

Get in all you have to do is leave a comment on this post. Tell me what new Hidden Valley salad dressing you would try first! (They are all amazing). The contest ends THIS Sunday, June 28, at 9 p.m. PST, so hurry up and get involved now! Open only to US residents. USA Good luck!

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Roasted Garlic Ratatouille

Serves Serves 4-6 servings of trim


  • 1 head of garlic
  • 2 teaspoons of olive oil
  • 3/4 cup cream
  • 1 teaspoon of white wine
  • 1/4 chopped onion
  • 1 package Hidden Valley Greek Yogurt Sauces (not made), divided
  • 1/4 cup fresh parmesan
  • fresh thyme, optional
  • 1 long red pepper
  • 1 medium-large zucchini
  • 1 large yellow squash
  • 1 eggplant *
  • grated parmesan, to decorate
  • at least 4 ounces goat cheese, softened, spread
  • crispy french bread


  1. Preheat your oven to 400 degrees F. Use a sharp knife to cut off the top of the garlic head so that the internal meat is exposed. Remove the layers of paper on the outside that come off easily (however, don't remove them all, you want the head to remain intact).
  2. Place the garlic head in a square of aluminum foil and drizzle with 2 teaspoons of olive oil. Wrap the foil around the garlic, place it on a baking sheet, and grill for about 25 minutes.
  3. When it's cold enough to handle, squeeze the soft garlic cloves into a small saucepan. Mash with a fork. Turn the heat to medium and add cream, wine, onion and 1 tablespoon of the sauce package. When it starts to bubble slightly, add the Parmesan. Stir until mixture thickens slightly. Add fresh thyme to taste, if desired.
  4. Pour sauce into 10-inch cast iron skillet. Set aside.
  5. Use a sharp knife to cut off the top of the red pepper. Remove as much of the kernel as you can, leaving the pepper in its original shape. Use a sharp knife or mandolin to cut the pepper into rings.
  6. Use a mandolin or a very sharp knife to cut the zucchini, squash, and eggplant. *
  7. Place the vegetables in the pan with the sauce. Start at the outer edge. Put them in the order you want, I made aubergines, zucchini, squash and then pepper. Continue layering until you run out of vegetables.
  8. Preheat oven to 375 degrees F.
  9. Sprinkle the rest of the ranch packet over the vegetables. You don't have to use everything.
  10. Cut a circle out of parchment paper the size of your pan and place it on top of the vegetables. This prevents it from browning and drying out.
  11. Bake at 375 for about 38-40 minutes. Remove from the oven.
  12. Toast a slice of bread, spread it with goat cheese and put a tablespoon of ratatouille on top. Enjoy!


Recipe Notes

* My supermarket sells Italian eggplants, which are long and thin. They are perfect for the ratatouille. If you can't find one, buy a regular eggplant, half or quarter length, then cut into thin slices.

You can preview this if you want. Make the sauce, store it in the fridge. Slice all the vegetables except the eggplant (it will turn brown) and store them in ziplocks or tupperware in the refrigerator. You can do this 2 days in advance. Ride the day of and bake a regular. Voila!

You may like these summer recipes too!

Poblano, Corn and Zucchini Lasagna:

Grilled pumpkin, red pepper, and feta cheese sandwich: (This is an old one but hey, I've done it so many times)

Easy caramelized gnocchi with cherry tomatoes and mozzarella:

Tomato tart with blue cheese:

More friends ratatouille:

Tori Avey Spicy Smoked Ratatouille Casserole from Ratatouille from Smitten Kitchen Pizza from Ratatouille from The Healthy Foodie

This post is sponsored by Hidden Valley, whose products I always have on hand. Seriously, working with the brands I love is the best! Basically it's like a party. Thanks for coming!

Roasted GarlicRatatouilleRuffle

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