RATATOUILLE RECIPE
Course: Side Dish
Cuisine: French
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Servings: 6
INGREDIENTS
CLASSICAL RATATOUILLE
- 1 Sweet Onion- Large cut
- 1 Large Red Bell Pepper- Large Cut
- 3 cloves of garlic finely chopped
- 1 leave Eggplant peeled and cubed you may the skin on if you prefer
- 2 Zucchini –sliced
- 20 ounces of crushed tomato or 3 large tomatoes chopped
- Extra Virgin Olive Oil
- Sea salt to taste
- Fresh Ground Black Pepper to taste
MEDITERRANEAN ROASTED RATATOUILLE
- 1 Sweet Onion- Large chop
- 1 leave Head of Garlic peeled the cloves whole
- 1 leave Eggplant the skin on and cube
- 1 Zucchini –sliced
- 1 Yellow Squash – sliced
- 1 leaves Fennel Bulb –sliced the bulb and some of the stalk add the as seasoning
- 1 Large Bell Peppers your choice of color -sliced
- 6 Stalks celery -sliced
- 1 Pint of Grape Tomatoes
- 3 Sprigs fresh rosemary
- 3 Sprigs fresh thyme
- Extra Virgin Olive Oil
- Sea salt to taste
- Fresh Ground Black Pepper to taste
INSTRUCTIONS
CLASSICAL RATATOUILLE
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In a large saute pan over medium high heat add olive oil and allow to heat
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Add peppers, onions and garlic and saute for 1-2 minutes
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Add eggplant and season with salt and pepper and allow to cook for 10-15 minutes, or until the eggplant is beginning to look cooked.
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Add zuchinni and saute until it appears to be slightly cooked (about 5 mins)
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Add crushed tomatoes, turn down heat to a simmer and allow mixture to cook for 15-20 minutes or until the eggplant is fully cooked.
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You want the vegetables to be soft but not mush
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Reseason as needed and serve over chicken, fish, pasta or simply as a side dish.
MEDITERRANEAN ROASTED RATATOUILLE
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Preheat oven to 350
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Wash and cut the vegetables in a variety of shapes and sizes but try t0 keep them bite size.
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Rinse the herbs.
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Combine everything in a large bowl with enough olive oil (about 2 Tbsp) to coat the vegetables, add the salt and pepper and mix well. Place them in an ovenproof dish. Cover the dish with foil and bake for 45 minutes
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At this point the vegetables should be cooked but not colored, and there should be cooking juices at the bottom of the pan.
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Remove the foil and bake for another 30-45 minutes, keeping an eye on the progress until the cooking juices have mostly evaporated and the vegetables have taken on a nice roasted aspect.
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Remove the sprigs of herb and serve immediately, or at room temperature.
