Ratatouille My Way
I used to make enormous vats of ratatouille that would sit in a steam table all night and as the evening progressed the veggies would continue to cook until they were indistinguishable mush. I HATED IT! Now, when I get the urge for all the lucious goodness of fresh veggies, I make ratatouille my way and it makes me very happy"This is a great recipe, but I did simmer it longer to soften to a more traditional dish and mellow the eggplant flavor." - rtheiler
Yield: 8 Ready in 1 hours
14 people trying soon
|1 mediumeggplant; cut in medium sized cubes|
|2 yellow squash|
|1 headgarlic; most of the outer peel pulled off|
|2 largeyellow onions; cut in coarse wedges|
|1 boxwhite button mushrooms; or crimini left whole|
|1 green pepper|
|1 red pepper|
|1 yellow pepper|
|2 lbsRoma tomatoes; stem ends removed and halved|
|1 extra virgin olive oil|
|fresh ground black pepper|
|fresh marjoram; if available|
|several sprigsfresh thyme leaves|
|handfulparsley; coarsely chopped|
|2 long pieceslemon rind|
|lemon , juice of 1|
|crushed red pepper flakes; sprinkle of|
|few shavingparmesan; if you must gild the lilY|
Ratatouille My Way Preparation
Line a large sheet pan with foil.
Preheat oven to 450 degrees while you prep the veggies.
Toss the eggplants, zucchini, yellow squash in a scant amount of oil, you don't want them drenched.
Put on sheet pan, don't crowd and sprinkle with sea salt and ground black pepper.
Trim the end of the garlic bulb and rub generously with oil.
Toss peppers and onion and mushrooms with scant oil and put on the other end of the sheet pan. Again, don't crowd.
If there is too much for your sheet pan, fix up another sheet pan and plan to rotate the pans while cooking.
DON"T ROAST THE TOMATOES.
Roast the veggies in hot oven for about 20 minutes. You want each to maintain their shape but to get a tiny bit of char on the surface.
Don't cook the garlic to mush, you want to be able to just squeeze it from the bulb.
Finally dump all the veggies into a stock pot, including the prepped tomatoes, squeeze the garlic out of the bulb into the pot, the thyme leaves, the marjoram, the lemon rind and the lemon juice and a sprinkle of red pepper flakes.
Cook over low heat until the tomatoes give up their juice and stir only enough to combine, you don't want to break down the veggies anymore if at all possible.
At service, fish out lemon rind and thyme branches if you left them whole. Garnish with chopped fresh parsley and long shavings of parmesan.
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