Ratatouille
Ingredients
- 2-3 fresh tomatoes, pureed with a pinch of sea salt⠀⠀
- 2 tbsp olive oil, divided⠀⠀
- 3 tsp fresh herbs, finely chopped⠀⠀
- 1 shallot, finely chopped⠀⠀
- 1 garlic clove, finely chopped⠀⠀
- 1 asian eggplant⠀⠀
- 1 long, skinny zucchini⠀⠀
- 1 long, skinny yellow summer squash⠀⠀
- 20 cherry tomatoes⠀⠀
- 1⁄2 orange bell pepper, deseeded⠀⠀
- sea salt and pepper⠀
Preparation
Preheat oven to 400°F. Pour tomato puree, 1 Tablespoon of olive oil and half of⠀⠀
The chopped fresh herbs into a baking dish. Stir in the chopped shallot and garlic.⠀⠀
Season with salt and pepper.⠀⠀
Using a mandolin, or a really sharp knife, thinly and evenly, slice the vegetables. Make the slices thin, about 1/8’ (3mm) thick. The thinner, the better!⠀⠀
Make mini-stacks of about 20 slices in sequence. Arrange a few stacks at a time into the prepared baking dish in a concentric spiral from the outer edge to the inside, fanning them out a bit so that you can see the top 1/8” of all the slices. “Stand” them up a little, so you can it as many vegetable slices in as possible, but you may still have some leftover veggies. Save the smaller rounds for the center of the dish.⠀⠀
Drizzle with the remaining tablespoon of olive oil and season with more salt and pepper. Sprinkle the remaining chopped herbs. Cover the dish with a piece of parchment paper cut to it just inside the dish rim, directly on top of the vegetable arrangement.⠀⠀
Bake for 40 minutes -1 hour (depending on how thick your vegetable slices are), until vegetables are soft, but not limp. Serve this easy, yet impressive dish with pride! Enjoy! ⠀