Ratatouille
Servings 2
A cozy, plant-based Provençal classic made with a rich roasted vegetable sauce and thinly sliced summer veggies arranged in a spiral, then baked to perfection.
Ingredients
- 2 red bell peppers cored and sliced
- 4 heirloom tomatoes quartered
- 3 shallots peeled and halved
- 2 garlic bulbs ends sliced off
- 1 jalapeño or chili pepper
- 3 roma tomatoes
- 2 thin eggplants
- 2 small yellow squash
- 2 small zucchini
- 6-8 sprigs thyme leaves removed
- Olive oil
- Salt & pepper
Method
Roast the Base
- Preheat oven to 425°F (220°C).
- On a baking tray, toss bell peppers, heirloom tomatoes, shallots, garlic, and jalapeño with olive oil, salt, and pepper.
- Roast for 35-40 minutes, then blend until smooth.
- Pour the sauce into the bottom of a cast iron pan and spread evenly.
Slice & Assemble
- Using a mandoline or knife, thinly slice roma tomatoes, eggplant, yellow squash, and zucchini.
- Arrange the slices in sets of four (one of each veggie).
- Starting from the outer edge of the pan, layer the veggie sets in a spiral, working inward.
Bake & Serve
- Bake at 425°F (220°C) for 30 minutes.
- Garnish with fresh thyme flowers, salt, and pepper to taste.
- Serve & enjoy! 😊