Ratatouille
INGREDIENTS
Note: Vegetables can be interchangeable, but the dish is primarily composed of fresh summer vegetables grown in Southern France.
4 cloves of garlic peeled/smashed
2 onions (white or yellow) sliced thinly
3 zucchinis or squash cut into rounds
2 eggplants cubed
3 bell peppers (orange, red, or yellow) sliced
3 springs rosemary
6 springs thyme
2 large tomatoes
2 bay leaves
Olive oil
Salt
Pepper
4 baking sheets
INSTRUCTIONS:
In essence you'll prepare 4 separate backing sheets and roast everything at the same time or in batches.
Preheat oven to 350
Prep all veggies as noted above.
In tray 1, place 3 of the 4 garlic cloves and sliced onions. Drizzle olive oil
In tray 2, add zucchini 1 spring rosemary 2 springs thyme. Drizzle olive oil
In tray 3, add eggplant, 1 spring rosemary 2 springs thyme. Drizzle olive oil
In tray 4, add bell peppers, 1 spring rosemary 2 springs thyme. Drizzle olive oil.
Add all trays and bake until slightly browned. They should have various cooking times with peppers about 40 minutes and onions up to 60.
While veggies are roasting, bring a large pot of water to a boil, and prepare a bowl of ice water. Place tomatoes in water for 10 seconds then transfer to ice water. Once cool peel skin off.
Over a sieve, slice tomatoes and remove seeds, keeping juice. Then dice the tomatoes.
Grate the last garlic clove into the tomato mix.
When all veggies are done roasting, add all to one baking pan or a large shallows dish.
Combined tomato mix and add olive oil, salt, and pepper.
Cook for at least 60 additional minutes until all are well roasted. Service hot with baguette and aIoli.
NOTES:
Serve hot, with crusty bread, aioli, and a crisp Southern Rhone wine.