Directions
- 1Finely chop the garlic and onion.
- 2Slice the tomatoes and mini bell peppers in half.
- 3Roast the tomatoes and bell peppers in the oven with olive oil.
- 4Peel and chop the roasted peppers.
- 5Blend the roasted peppers, basil, garlic, and olive oil in a blender until smooth.
- 6Slice the yellow squash, zucchini, and eggplant into thin rounds using a mandoline slicer.
- 7Mince the basil, garlic, and thyme in a mortar and pestle.
- 8Spread the blended pepper mixture in a cast iron skillet.
- 9Arrange the sliced vegetables in concentric circles on top of the pepper mixture.
- 10Top with the minced herb mixture.
- 11Bake in the oven until tender.
- 12Use a metal ring mold to shape the ratatouille into a neat stack, and then plate.
- 13Garnish and serve.
Ingredients
- 2 cloves garlic
- 1 onion
- 8 tomatoes
- 12 mini bell peppers
- 1 bunch basil
- 2 tablespoons olive oil
- 1 yellow squash
- 1 zucchini
- 1 eggplant
- 1 sprig thyme
Equipment
knifecutting boardfrying panbaking sheetblendermandoline slicermortar and pestlemetal ring mold
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