Ratatouille My Way
From notyourmomma 18 years ago
- 60 minutes to make
- Serves 8
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. Read more See less
Ingredients
- 1 medium eggplant cut in medium sized cubes (don't bother to peel) shopping list
- 2 zucchini, scrubbed and cut in medium chunks shopping list
- 2 yellow squash, scrubbed and cut in chunks shopping list
- 1 full head of garlic, most of the outer peel pulled off shopping list
- 2 large yellow or red onions cut in coarse wedges, ends removed shopping list
- 1 8 oz. box of white button mushrooms or crimini, wiped down left whole (on the small side, don't aim for huge mushrooms here, you don't want to cut them; that is more work) shopping list
- 1 green pepper, seeded and cut in medium chunks shopping list
- 1 red pepper seeded and cut in medium chunks shopping list
- 1 yellow pepper seeded and cut in medium chunks shopping list
- 2 lbs. of roma tomatoes stem ends removed and halved shopping list
- extra virgin olive oil shopping list
- sea salt shopping list
- fresh ground black pepper shopping list
- fresh marjoram if available (I mysteriously kill mine each year) shopping list
- several sprigs of fresh thyme leaves shopping list
- a handful of parsley, stemmed and coarsely chopped shopping list
- two long pieces of lemon rind, juice of one lemon shopping list
- sprinkle of crushed red pepper flakes shopping list
- few shavings of parmesan if you must gild the lily shopping list
How to make it
- 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.
In the raw
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broiled ratatouille
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The Rating
Reviewed by 13 people-
What can I say about this dish, that has not already been said. 10 forks if I could. This dish I will be making again and again. Thank you and very very well done. Unicorn4
unicorn4
in Melbourne loved it
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This sounds and looks so delicious! I can't wait to get all of my fresh ingredients and give this one a go! Thanks and a big high-5!
meals4abby
in Valders loved it
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Wow.......this is a perfect recipe. Simply divine. I can't wait to make it.
eyecook
in Ironwood loved it
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