Ratatouille

65 mins
Serves 1
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Directions

  1. 1Pre-heat oven to 425F.
  2. 2Pre-heat oven to 425F.
  3. 3Pre-heat oven to 425F.
  4. 4Add bell pepper, heirloom tomatoes, shallots, garlic bulbs, and jalapeño to a tray and cover with olive oil, salt, and pepper.
  5. 5Add bell pepper, heirloom tomatoes, shallots, garlic bulbs, and jalapeño to a tray and cover with olive oil, salt, and pepper.
  6. 6Add bell pepper, heirloom tomatoes, shallots, garlic bulbs, and jalapeño to a tray and cover with olive oil, salt, and pepper.
  7. 7Roast in the oven for 35-40 mins, then add to a blender and blitz until smooth in consistency.
  8. 8Roast in the oven for 35-40 mins, then add to a blender and blitz until smooth in consistency.
  9. 9Roast in the oven for 35-40 mins, then add to a blender and blitz until smooth in consistency.
  10. 10Pour into the bottom of a cast iron pan and level out.
  11. 11Pour into the bottom of a cast iron pan and level out.
  12. 12Pour into the bottom of a cast iron pan and level out.
  13. 13Use either a mandolin or knife to cut roma tomatoes, eggplant, yellow squash, and zucchini into thin slices.
  14. 14Use either a mandolin or knife to cut roma tomatoes, eggplant, yellow squash, and zucchini into thin slices.
  15. 15Use either a mandolin or knife to cut roma tomatoes, eggplant, yellow squash, and zucchini into thin slices.
  16. 16Arrange tomato, eggplant, squash, and zucchini slices in sets of four.
  17. 17Arrange tomato, eggplant, squash, and zucchini slices in sets of four.
  18. 18Arrange tomato, eggplant, squash, and zucchini slices in sets of four.
  19. 19Starting on the outer edge of the cast iron pan, add each set of tomato, eggplant, squash, and zucchini to the sauce base, working in a circle to create a spiral going inward toward the center of the pan.
  20. 20Starting on the outer edge of the cast iron pan, add each set of tomato, eggplant, squash, and zucchini to the sauce base, working in a circle to create a spiral going inward toward the center of the pan.
  21. 21Starting on the outer edge of the cast iron pan, add each set of tomato, eggplant, squash, and zucchini to the sauce base, working in a circle to create a spiral going inward toward the center of the pan.
  22. 22Pop into the oven for 30 mins.
  23. 23Pop into the oven for 30 mins.
  24. 24Pop into the oven for 30 mins.
  25. 25Take out, garnish with thyme flowers and some additional salt and pepper to taste, then serve and enjoy.
  26. 26Take out, garnish with thyme flowers and some additional salt and pepper to taste, then serve and enjoy.
  27. 27Take out, garnish with thyme flowers and some additional salt and pepper to taste, then serve and enjoy.

Ingredients

  • 2 red bell peppers
  • 2 red bell peppers
  • 2 red bell peppers
  • 4 heirloom tomatoes
  • 4 heirloom tomatoes
  • 4 heirloom tomatoes
  • 3 shallots
  • 3 shallots
  • 3 shallots
  • 2 bulbs garlic
  • 2 bulbs garlic
  • 2 bulbs garlic
  • 1 jalapeño or chili pepper
  • 1 jalapeño or chili pepper
  • 1 jalapeño or chili pepper
  • 3 roma tomatoes
  • 3 roma tomatoes
  • 3 roma tomatoes
  • 2 Chinese eggplants
  • 2 Chinese eggplants
  • 2 Chinese eggplants
  • 2 small yellow squash
  • 2 small yellow squash
  • 2 small yellow squash
  • 2 small zucchini
  • 2 small zucchini
  • 2 small zucchini
  • 6 sprigs thyme, leaves removed
  • 6 sprigs thyme, leaves removed
  • 6 sprigs thyme, leaves removed
  • olive oil
  • olive oil
  • olive oil
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper

Equipment

cast iron panblendermandoline

Tips

  • For delicious layers use a mandolin to prepare the ingredients
Ratatouille | Clip Recipe