Directions
- 1Place the baby bell peppers and tomatoes on a baking sheet and drizzle with olive oil.
- 2Broil the baby bell peppers and tomatoes on high for 10 minutes.
- 3Remove the skin and core from the roasted baby bell peppers.
- 4Chop the onion and garlic.
- 5Heat a pan with olive oil.
- 6Sauté the chopped onion and garlic until fragrant and tender.
- 7Pluck fresh basil leaves.
- 8Add the roasted peppers and tomatoes, sautéed onions and garlic, fresh basil, salt, and pepper to a blender.
- 9Blend the ingredients until smooth to create the sauce.
- 10Slice the eggplant, zucchini, yellow squash, and fresh tomatoes thinly using a mandoline slicer.
- 11Spread the prepared sauce evenly at the bottom of a cast iron pan.
- 12Arrange the sliced vegetables in an alternating pattern on top of the sauce, as shown in the video.
- 13Prepare the herb oil by combining fresh thyme, fresh basil, garlic, salt, pepper, and olive oil in a mortar and pestle, then grind until combined.
- 14Drizzle the herb oil over the arranged vegetables.
- 15Cover the pan with aluminum foil.
- 16Bake in the oven for 40 minutes at 375°F (190°C).
- 17Remove the foil and bake for an additional 10 minutes until lightly browned and tender.
- 18Serve the ratatouille by carefully plating it with a base of sauce.
- 19Garnish with fresh chives.
Ingredients
- 0.5 lb baby bell peppers
- 3 tomatoes
- 2 tbsp olive oil
- 1 onion
- 3 cloves garlic
- 2 tbsp fresh basil
- salt
- pepper
- 2 eggplants
- 4 tomatoes
- 2 yellow squashes
- 2 zucchinis
- 2 tbsp fresh basil
- 2 cloves garlic
- 2 tsp fresh thyme
- 4 tbsp olive oil
Equipment
baking sheetpancutting boardknifeblendermandoline slicercast iron panscissorsmortar and pestlealuminum foiloven mittplatefork
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