Ratatouille: Flavorful & Low Calorie Fall Dish

Cooking Lessons With Merlot & Coco

COOKING CONNECTION: This week we have Arlene Coco, a professional cooking instructor, teaching Fox 21’s Brittney Merlot how to make Ratatouille!


This technique can be used for winter vegetables and tubers as well.
Equipment: 9×13 pan or 14 inch black iron skillet
2 red onions can be substituted for yellow onions to add more color.
3 medium zucchini
3 medium summer squash
2 yellow onions
1 pound about 6 Roma Tomatoes sliced
1/4 cup prepared Pesto
1/4 cup olive oil
1/2 cup shredded parmsean
1/2 tablespoon thyme (dried is fine)
1 teaspoon black pepper
1 teaspoon salt
1.Thinly slice the onion, zucchini and summer squash so that they are all about the same size slices.
2. Arrange the veggies in alternating slices in a 9x 13 pan. Season with salt and pepper.
3. Mix olive oil and pesto and drizzle on sliced squash.
4. Roast in oven for 20 minutes at 400F until vegetables are soft. Sprinkle Parmesan cheese on the last 5 minutes of


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