Ratatouille

60 mins
Serves 1
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Directions

  1. 1Cut the zucchini into thin slices.
  2. 2Cut the eggplant into thin slices.
  3. 3Cut the yellow squash into thin slices.
  4. 4Pick fresh tomatoes for the fire escape farm.
  5. 5Cut out the core of the tomatoes and make some X's so it's easy to peel.
  6. 6Remove the core from the red bell pepper.
  7. 7Place tomatoes into boiling water for 20 seconds.
  8. 8Immediately transfer the tomatoes into an ice bath.
  9. 9Peel the skin off the blanched tomatoes.
  10. 10Cut the peeled tomatoes into chunks.
  11. 11Place the cut tomatoes and red bell pepper on a foil-lined baking sheet.
  12. 12Broil them on low until charred.
  13. 13Chop the garlic.
  14. 14Chop the shallots.
  15. 15Add the charred tomatoes, red bell pepper, garlic, and shallots to a hot pan.
  16. 16Add fresh basil and thyme to the pan.
  17. 17Transfer all the vegetables and herbs from the pan into a blender.
  18. 18Blend the mixture until smooth.
  19. 19Season the sauce with salt, pepper, and sugar.
  20. 20Pour a thin layer of the sauce into a cast iron pan.
  21. 21Even out the sauce in the pan.
  22. 22Stack vegetable slices in a pattern of green (zucchini), red (tomato), purple (eggplant), and yellow (squash).
  23. 23Line up the stacked vegetable slices on the sauce in the pan, starting from the edges and working your way inward.
  24. 24Continue arranging the vegetable stacks until the pan is full.
  25. 25Sprinkle with a final seasoning of salt.
  26. 26Drizzle with olive oil.
  27. 27Cover the pan with parchment paper.
  28. 28Throw it into the oven for about an hour.
  29. 29Remove the parchment paper to reveal the cooked ratatouille.
  30. 30Carefully serve a portion of the ratatouille onto a plate.
  31. 31Add a dollop of the tomato sauce next to the ratatouille.
  32. 32Garnish with a single piece of chive.
  33. 33Deliver the finished dish.

Ingredients

  • zucchini
  • eggplant
  • squash
  • tomatoes
  • red bell pepper
  • garlic
  • shallots
  • basil
  • thyme
  • salt
  • pepper
  • sugar
  • olive oil
  • chive

Equipment

knifecutting boardbaking sheetpottongsbowlblendercast iron panoven mitts

Tips

  • Cut vegetables to a similar thickness for even cooking.
  • Blanch tomatoes for easy peeling.
  • Arrange vegetables starting from the edges and working inwards for a beautiful presentation.
  • Add a single piece of chive for garnish.
  • The dish is simple yet beautiful, and feels like a warm hug, making you want to devour it immediately.
  • Can be made vegan and plant-based