Well, if butter-slathered cold hot dog pizza is what’s wrong with America, here’s what’s right about France: Ratatouille. More specifically, Roasted Garlic Ratatouille. Full of vegetables, and no butter in sight. I thought we had reached the depths of trashiness, when Nikki turns from where she was standing at the counter: “I have to say, putting butter on your cold pizza is the way to go.” When I was little I used to be grossed out by how much butter my mom put on her rolls, but these days I’m the one slathering it on. Nikki was just telling me yesterday that when her friends comment on the yummy-looking food on my blog, she tells them, well yeah, if I started every recipe with a stick of butter, my food would be that good too. (Butter is where it’s at guys.) Facebook | Pinterest | Instagram Enter ranch dressing, king of flavor! I sprinkled a packet of ranch dressing mix into some of the roasted garlic sauce and on top of the veggies, and it was pretty magical. I made this here at my sister Nikki’s house and she LOVED it. I didn’t use an entire packet in the original version, and she kept going back to sprinkle more on top, even after it was baked. (No, she didn’t add butter this time.) Here’s a quick overview of how to make this Ratatouille. Scroll down to the recipe card at the bottom of the post for complete instructions! These are my favorite kitchen tools to use when I’m making ratatouille. If you don’t have these, no big deal! (If you buy through these links, I make a small percentage at no cost to you. Thanks for supporting the business that supports my family!)
