Rich and Creamy Ratatouille in a Roasted Pepper Sauce

Team: GMTCC Cooks

Host School: GMTCC

Age Group: High School


Main Ingredients:

3 large Delicata Squash

1 large Butternut Squash

2 large Zucchini

2 large Summer Squash

1 large Japanese Eggplant

4 medium Purple Potatoes

Pepper Sauce Ingredients:

3 tbsp Olive Oil for the pan and ¼ cup for the pepper sauce

12oz. can of San Marzano Tomatoes

4 Multi-colored Peppers

2 Garlic Cloves

½ medium Onion

½ tsp. Oregano

½ tsp. Thyme

½ tsp. Red Pepper flakes

½ tsp. Black Pepper and salt

Bechamel Sauce Ingredients:

4 tbsp unsalted butter

8 tbsp all purpose flour

1 pint of 2% milk

½ of a medium onion

½ cup high quality parmesan cheese


Tools Needed:

Mandoline (or chopping knife)

Paring Knife

Peeler (optional)

13” x 9” casserole pan


Measuring spoons and cups



Preparation Instructions

Red Pepper Sauce:

Cut a hole into the top part of each pepper and pull out the seeds

Turn on fire on stove, put peppers over flame and rotate it to each side

Take off the stove when peppers are mostly black

Then wrap in aluminum foil for about 1 minute

Take the peppers out of the tin foil and peel the skin off

Peel and Cut the onion and garlic into pieces

Open jar of tomatoes and strain juice, pour tomatoes into blender

Blend together the Tomatoes, peeled Peppers, Garlic, Onions, Salt, Pepper, Red Pepper flakes, Thyme, Oregano, and Olive Oil.

Blend until smooth and pour all the blended ingredients into a pot, put on stove, cook on medium heat for 15 minutes or until it’s a sauce like consistency

Bechamel Sauce:

Melt the butter in a saucepan over medium heat

Put onion in milk on low heat in a separate pot

Add flour in melted butter while whisking vigorously and cook until it turns a light shade of brown.

Pour milk into butter slowly while whisking until it forms smooth texture

Take off the heat and add Salt, Pepper, and Cayenne

Stir in freshly grated parmesan cheese

Putting it all together:

Start by peeling the butternut squash, eggplant, and potatoes.  

Cut off the bigger round end of the butternut squash and save for another recipe.  

Blanch the potatoes in boiling water for three to five minutes then remove from the water and peel the skin..  

Leave the skin on the delicata squash.

Preheat the oven to 375 degrees

Lightly grease a 13” x 9” casserole pan

Set mandoline to cut ⅛” slices.  

Slice all the vegetables into neat round slices.  

Try to cut everything in similar sizes because you want everything to cook at the same speed.  

Spread 1 cup of pepper sauce on the bottom of the baking dish.  

Layer the vegetables in alternating pattern and arrange them in a line from the outside toward the middle baking dish.  

Spread a layer of parmesan sauce over top of the vegetables.  

Spread remaining pepper sauce onto and around the vegetable.

Bake uncovered on the center rack for 30 to 45 minutes or until a knife enters the vegetables without resistance.

Allow to cool on the counter for 15 to 30 minutes prior to serving.

Serve with remaining sauce and a sprinkle of basil for garnish.