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.
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!
0 servings
Serves 2 (with leftovers)