This Discover Cooking with California Olive Oil recipe contest submission comes from Elizabeth Roemisch, a We Olive Ventura customer.  Elizabeth explains that her recipe for Mouse-atouille, is so named because it’s not quite ratatouille, is delicious fresh squash, red bell peppers, carrots, and zucchini sliced and roasted in garlic infused olive oil and served on a bed of homemade marinara sauce and rice.

Serves 6

1 Large Zucchini
1 Large Yellow Squash
2 Large Carrots
1 Large Red Bell Pepper (cut in half, divided)
2 Tbls + 2 Tbls We Olive Fresh Garlic Olive Oil
2 Large Tomatoes
3 Cloves Garlic + 1 Clove
2 cups + 12 oz Water
1 tbls Italian Seasoning
2 tsp + 1 tsp Salt
3 tsp + 2 tsp Ground Pepper
1 cup diced Carrots
12 oz can Tomato Paste
6 cups cooked Rice
1/2 cup White Wine

Marinara Sauce:

Heat 2 tbls garlic olive oil in large pot. Mince and add to pot, cooking until browned.
Chop tomatoes, add to pot along with diced carrots, 1/2 bell pepper (also chopped), and Italian seasoning. Cook on medium heat until bell pepper comes soft.
Add wine and cook on high eat until most liquid has evaporated.
Add tomato paste, fill can with water, add, then add remaining 2 cups water.
Cover and simmer on low heat for two hours, occasionally stirring and scraping the bottom of the pan for the delicious brown bits. (the longer it simmers, the better flavor but 2 hours isn’t necessary: 20 minutes will do in a pinch).
Add salt and pepper to taste.


Preheat oven to 350 F

Slice squash, carrots, remaining 1/2 bell pepper, and zucchini into long thin slices (almost like vegetable fettuccine).
Mix 2 tbls Garlic Olive Oil with 2 tsp salt and 2 tsp pepper. In one bowl toss about half of mixture with carrots and bell peppers and the remaining half in another bowl with the zucchini and squash.

Dice remaining clove of garlic and in a large skillet cook garlic, carrots and bell peppers for five minutes on medium heat until garlic begins to brown and bell peppers just begin to soften.

Take cooked mixture and squash mixture and toss together into a 9×9 baking dish. Cover with foil. Place in oven and cook for 20 minutes or until carrots can be pierced easily by a fork.

Remove from oven.

While vegetables are cooking cook rice according to package.

Place rice on plate, top with marinara sauce and delicious mouse-atouille.

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