Sunday, September 22, 2019

Ratatouille


Ratatouille is a classic end-of-summer dish because it's a wonderful way to use up your garden veggies. It's delicious on it's own, but also pairs well with fish and pasta. It's also makes great leftovers - simply cover the pan and reheat in a 350 degree oven for 15 minutes or scoop onto plates and microwave for 45 seconds, or until desired temperature. 

Pair this with a bold red wine like Syrah or Rioja.


1. Preheat oven to 375.
2. Slice the eggplants, tomatoes, squash and zucchini thinly and set aside.

3. Heat olive oil in a 10-inch cast iron skillet over medium-high heat. Add onion and garlic and cook for 2 minutes. Season with salt and pepper. Add fire roasted tomatoes and tomato paste and stir to combine. Add basil and remove pan from heat.



4. Arrange sliced veggies on top of the sauce and drizzle with olive oil. Season lightly with salt and pepper. Cover the pan with foil and bake for 40 minutes. Uncover and bake for 15 minutes longer.





5. Allow the ratatouille to sit for at least 10 minutes before serving to allow the juices to settle. Right before serving, garnish with basil and parsley.





Ratatouille
Serves 6-8

All you need:
2 small eggplants
3 Roma tomatoes
2 yellow squash
2 zucchini

Sauce
2 tablespoons olive oil
1 sweet onion, chopped
2 garlic cloves, minced
Salt and freshly ground black pepper, to taste
1 (14.5 oz.) can fire-roasted tomatoes, with juice
1 (6 oz.) can tomato paste
2 tablespoons chopped basil leaves

Olive oil, for drizzling
Chopped basil and parsley, for garnish

All you do:
1. Preheat oven to 375.
2. Slice the eggplants, tomatoes, squash and zucchini thinly and set aside.
3. Heat olive oil in a 10-inch cast iron skillet over medium-high heat. Add onion and garlic and cook for 2 minutes. Season with salt and pepper. Add fire roasted tomatoes and tomato paste and stir to combine. Add basil and remove pan from heat.
4. Arrange sliced veggies on top of the sauce and drizzle with olive oil. Season lightly with salt and pepper. Cover the pan with foil and bake for 40 minutes. Uncover and bake for 15 minutes longer.
5. Allow the ratatouille to sit for at least 10 minutes before serving to allow the juices to settle. Right before serving, garnish with basil and parsley.

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