This version of ratatouille is a very special and elegant way to use, present and consume your summer vegetables.
A crowd pleaser!!!
1. Measure and place Herbs de Provence, Sugar, Salt, Dried Thyme and Dried Basil in a small bowl. Set the “spice mix” aside.
2. Slice bell pepper into quarters and put on a foil lined baking sheet.
3. Place baking sheet with bell peppers into a 350°F preheated oven for 20 minutes.
4. Finely dice the onions, carrots and celery stalk.
5. Finely chop the garlic and set aside in a small bowl.
6. Sautee the onions, carrots and celery in olive oil until translucent. Add clarified butter.
7. Pour the tomato puree and two bay leaves into the simmering mix.
8. Once the bell pepper has cooked and cooled, peel the roasted pepper and finely dice it.
9. Add the bell pepper to the simmering mixture in the pan.
10. Add “spice mix” and garlic to the simmering mixture in the pan.
11. Cover the pan and simmer for 60 minutes, stirring frequently.
12. Slice vegetables (zucchini, eggplant, squash, tomato, potato and onion) into 3-5 mm rings. You may need to place some vegetables into a water bath to keep them from oxidizing (browning).
13. Put eggplant and marrow squash into a bowl with cold salted water for 20 minutes to draw out water. Rinse well and pat dry.
14. Remove the lid and simmer for another 30 minutes. You want a thick ragu.
15. Make vegetable stacks, alternating vegetables (e.g. potato, tomato, eggplant, zucchini, squash, onion). This will make assembly easier.
16. Once the sauce is complete, remove the bay leaves and spread the sauce in a large oven safe roasting pan (suitable for serving).
17. Place the vegetable stacks horizontally in the sauce in the pan, end-to-end around the inside perimeter of the pan finishing with the inner area of the pan until all vegetables have been used or the pan is full.
18. Make a dressing of olive oil, thyme, salt and pepper. Pour over the assembled vegetables.
19. Cover the roasting pan with foil and place in a 350°F preheated oven for 90 minutes.
20. Take off the foil and roast for another 40 minutes.
21. Serve hot with fresh parmesan and chopped parsley.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (43g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 40 | ||
Calories from Fat: 6 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.2mg | 0 % | |
Potassium 179.2mg | 5 % | |
Total Carbohydrate 7.8g | 2 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 7.2g | ||
Protein 0.9g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 40
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