Of course with having a kid I can't help but think of Remy & Linguini whenever I hear Ratatouille. But (huge suprise to Lincoln) it is actually food. When I told him what we were having for dinner last night, to say he was confused would be putting it mildley. Pretty sure he thought we were eatting Remy and all his little mice friends....
Ratatouille Wraps-As promised, awesome vegetarian recipe!
½ cup extra-virgin olive oil
1 large eggplant, cut into ½-inch cubes
1 large zucchini, halved lengthwise and thinly sliced crosswise
1 small red onion, halved and thinly sliced
1/2 red bell pepper, thinly sliced
2 tomatoes, chopped
½ teaspoon dried thyme
Salt & Pepper
4 large whole wheat wraps
Shredded Montery Jack cheese
In a large nonstick skillet, heat 2 tablespoons olive oil over medium heat. Add the eggplant and cook, stirring, until golden, about 5 minutes. Add 2 tablespoons olive oil, the zucchini, onion, bell pepper and ¼ teaspoon each salt and pepper and cook, stirring, until crisp-tender, about 6 minutes. Stir in the tomatoes and thyme, partially cover and cook until tender, about 5 minutes; season with salt and pepper. Simmer, uncovered, for 2 minutes more to cook off any liquid. Transfer to a large bowl and wipe the skillet clean.
Lay the wraps on a work surface. Sprinkle about a 1/4 cup of cheese in the center of each wrap and top with about 3/4 cup ratatouille. Fold burrito-style to enclose.
In the same skillet, heat 2 tablespoons olive oil over medium heat. Add 2 wraps, seam side down, and cook, turning once, until golden, about 4 minutes. Repeat with the remaining olive oil and wraps.
This was so easy, and so delicious! I just ate another one for lunch today, and I think it might have been even better as leftovers.
T.G.I.F....Have an awesome weekend!!!!