Lee’s Ratatouille

2 large Potatoes

1 medium or 2 small Eggplant

1 each Bell  Pepper, yellow Squash and Zucchini, thinly sliced

1 cup soy or oat Milk

1 Tbsp extra virgin Olive Oil

1 Tbsp (gluten-free) Flour

2 cups Tomato Sauce

2 cloves Garlic, minced

1-1/2 tsp Thyme

1 Tbsp Chili Powder

Salt and Pepper to taste

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Preheat the oven to 375 degrees. In a medium sauce pan bring two (2) cups of water to a boil. Slice potatoes ⅛” thick and boil for 4 minutes or until tender, then drain. Slice the bell pepper, eggplant, squash, and zucchini ⅛” thick and set aside.

Heat soy/oat milk in the microwave until warm. In a small sauce pan melt the olive oil, whisk in the *flour, then whisk in the warm milk, stirring constantly until thick enough to coat the back of the spoon. Season with salt and pepper to taste

In the baking dish, add the tomato sauce, garlic, one (1) teaspoon of the thyme, chili powder, salt and two (2) tablespoons of olive oil or water and mix together. Swirl the cream sauce into the mixture. Layer the vegetables and potatoes in the dish, then top with salt, pepper, and the remaining thyme.

Cover the dish with parchment paper and bake for one (1) hour. Serve warm with a gluten-free pasta or rice, or grain of choice. Serves 6.

I you prefer to avoid a flour-based cream sauce, then make a cashew cream sauce as an alternative.

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