My cookbook had a photograph of the veggies still looking quite firm at the end, but called for them to simmer for 50-plus minutes. I don’t know how you cook anything that long and not have it turn to mush, which my veggies pretty much were. Eating mushy vegetable concerned me, so I decided to turn my ratatouille into what Matt decided we should call “Crazy Bruschetta.” I brushed some French bread with more olive oil (there was plenty in the ratatouille) and garlic powder, toasted the slices, toped them with the ratatouille and a little shredded mozzarella and created one delicious meal, if I do say so myself.
I feel like it’s easier to eat healthy when I make things that taste really good. And while there was probably more olive oil than needed and cheese in this dish, I think all the fresh veggies make it pretty nutrient packed.