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