Ratatouille
Piperade
½ red bell pepper, seeds and ribs removed
½ yellow bell pepper, seeds and ribs removed
½ orange bell pepper, seeds and ribs removed
2 T. extra-virgin olive oil
1 tsp. minced garlic
½ c. finely diced yellow onion
3 tomatoes (12 oz.), peeled, seeded and finely diced, juices reserved
1 sprig fresh thyme
1 sprig flat leaf parsley
½ bay leaf
Kosher salt
Preheat oven to 450 degrees F. Place pepper halves cut side down on foil-lined baking sheet and roast until skins loosen, about 15 min. Remove peppers from oven, place them into a plastic bag and seal. When peppers are cool, peel and finely chop the peppers.
In medium skillet over low heat, combine oil, garlic, and onion and sauté until very soft but not browned. Add the tomatoes, their juices, thyme, parsley, and bay leaf. Bring to a simmer over low heat and cook until very soft and little liquid remains, about 10 mins. Do not brown. Add the peppers and simmer to soften them. Discard the herbs, then season to taste with salt. Reserve 1 T. of the mixture, then spread the remainder over the bottom of an 8” oven-proof skillet.1 med. Zucchini (5 oz.) sliced in 1/16” rounds
1 Japanese eggplant (5 oz.) sliced in 1/16” rounds
1 yellow (summer) squash (5 oz.) sliced in 1/16” rounds
4 Roma tomatoes, sliced in 1/16” rounds
½ tsp. minced garlic
2 tsp. extra-virgin olive oil
1/8 tsp. fresh thyme leaves
Kosher salt and freshly ground pepper
Arrange the sliced zucchini, eggplant, squash, and tomatoes over the piperade in the skillet. Begin by arranging eight alternating slices of vegetables down the center, overlapping so that ¼” of each slice is exposed. Overlap the remaining slices in a close spiral around the center strip that lets slices mound slightly toward the center. Set aside. In a small bowl, mix the garlic, oil and thyme, then season with salt and pepper to taste. Sprinkle this over the vegetables. Cover the skillet with foil and crimp edges to seal well. Bake at 275 degrees F. until the vegetables are tender when tested with a paring knife, about two hours. Uncover and bake for another 30 mins. (Cover lightly with foil if it starts to brown). If there is excess liquid in pan, place it over medium heat on the stove until reduced. (At this point it may be cooled, covered and refrigerated for up to two days or frozen, securely wrapped.). Serve cold or reheat in 350 degrees until warm). Slice in quarters and lift very carefully onto plate with an offset spatula, spiraling the vegetables. Drizzle the vinaigrette around the plate.
Vinaigrette
1 T. extra-virgin olive oil
1 tsp. balsamic vinegar
Assorted fresh herbs
Kosher salt and freshly ground pepper
1 T. reserved piperade
Previous recipe
Next recipe
Return to menu