So the wedding happened! My sister is officially married and on her honeymoon. It went by so fast! But the wedding was perfect. I made this fancy creamy ratatouille in celebration!
I love this picture, and I am obsessed with her dress!
That train comes off! It’s so beautiful. Now on to the food! I love rosemary and cream sauce, so I thought why not put it over vegetables? I like stacking my veggies vertically because it looks pretty. I topped this creamy dish with caramelized red onion for some crunch and color. I love the dark red of the onion next to the yellow and green of the squash. The onion is totally optional.
I can’t make anything without adding massive amounts of cheese. That’s why I could never be a vegan (I’ve tried…).
This dish counts has healthy right? I mean minus the heavy cream and cheese…
This Creamy Rosemary Ratatouille is so yummy as a main vegetarian dish, or an elegant side dish.
- 1 large potato, sliced thin
- 1 large sweet potato, sliced thin
- 2 yellow squash, sliced thin
- 2 zucchini, sliced thin
- 1 Tablespoon butter
- ½ cup onion, chopped
- 1 Tablespoon of garlic
- 1 teaspoon rosemary, chopped
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup whole milk
- ¾ cup heavy cream
- 1 cup Parmesan, grated
- 1 small red onion
- 1 Tablespoon olive oil
- 2 teaspoons brown sugar
- ½ teaspoon salt
- 1 teaspoon balsamic vinegar
- If you want to do the caramelized onion topping, make the onions first. Throw all of the ingredients (red onion, olive oil, brown sugar, salt, and vinegar) into a medium skillet and cook on low for 20-30 minutes (until the onions are soft). Stir occasionally to make sure the onions don't burn.
- Otherwise, if you just want the ratatouille, slice all your vegetables first. The in a medium sauce pan melt the Tablespoon of butter. Add the onions, garlic, salt, pepper and rosemary and cook for 2 minute stirring constantly. Pour in the milk and heavy cream, and bring the heat up to medium high. Simmer the cream mixture for about 4 minutes.
- In a small casserole dish (8x8 would work), line up the sliced potato, sweet potato, squash and zucchini. I like to alternate them for a dramatic look. Pour the rosemary cream sauce over the vegetables in the dish. Sprinkle 1 cup of Parmesan on top, and bake for 35-45 minutes (until it's bubbling and the cheese has browned).