Roasted Vegetable Ratatouille Take II

By Jackie DeKnock  ,   

November 4, 2015

Ratatouille is a tasty vegetable stew from Provence, served either hot or cold, as a main course, or to garnish grilled meat or fish dishes.

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  • Yields: Serves 2 (with leftovers)

Ingredients

8 fresh ripe tomatoes (about 2 cups)

4 medium-sized green zucchinis

1 small cooking onion

1 small red onion

1 yellow pepper, ribs and seeds taken out

1 red pepper, ribs and seeds taken out

4 cloves of garlic, minced

4 tablespoons extra virgin olive oil

bay leaf

2 sprigs thyme (or 1/2 teaspoon dry thyme)

1 teaspoon Herbs de Provence*

Sea salt, to taste

Freshly ground black pepper, to taste

1 tablespoon fresh thyme or shredded fresh basil leaves for garnish

Method

Prepare all vegetables and preheat oven to 300 degrees F.

Blanch fresh tomatoes by placing tomatoes into a pot of boiling water (keeping the tomatoes submerged for 20 seconds), remove to a cold water bath. Peel the skin, and slice, widthwise, into 1 ½ cm rounds.

Slice zucchinis into ½ cm thin rounds (you can use a mandolin if you have one)!

Slice the onions into long narrow thin strips (1 cm in width), do the same for the peppers and mince garlic.

Heat a large non-stick skillet with olive oil over medium heat. When nice and hot sauté the minced garlic for 1 minute (don't brown), then add the onion, bay leaf, and 2 sprigs of thyme (or dry thyme), and cook down the onions until they are soft but not browned. Then, add the peppers and a nice, big pinch of salt. Allow the peppers to cook-down to the point that they are soft.

Remove the bay leaf and thyme (if fresh sprigs). Add this mixture to a standard 9/13" casserole dish, covering the bottom of the dish.

Layer the zucchini and tomato slices on top, alternating in a decorative circle and overlapping each zucchini and tomato over the next piece very tightly. Follow the shape of the casserole dish for the pattern. Sprinkle some salt, a little black pepper and Herbs de Provence on top.

Cover the dish with tin-foil and place in the oven for 45 minutes 45 Minutes. After that time, remove tin-foil and bake for another 20 minutes 20 Minutes, or until all of the excess liquid in the pan is absorbed. Remove, let cool for a few minutes, garnish with fresh thyme or basil and enjoy!

Tip: Ratatouille doubles as a delicious pasta sauce as well. Mix with warm pasta and top with Feta cheese and you're in heaven!

*I’ll make the Herbes de Provence Spice Blend for you one day real soon. It’ll be available at the online store - just let me know when you need it!
In the meantime…here’s how to make your very own Herbs de Provence, the famous mixture of herbs commonly found in the south of France. Mix together 1 tsp. dried thyme, 1 tsp. ground rosemary, 1 tsp. summer savory, 1/2 tsp. lavender (optional but traditional), 1 tsp. marjoram, 1 tsp. dried basil, ½ tsp. dried sage, ½ tsp. dried oregano. Combine all ingredients in a small bowl. Crush slightly with a mortar & pestle or the back of a spoon. Store in an airtight container and love your taste of France.


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