Recipe

Ratatouille My Way Recipe

Add Step-by-Step Photos	Notyourmomma / All my dishes 1 year, 1 month ago 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 ... More Prep:20m Cook:60m Servings:8	Notyourmomm
	roasted vegetable melange zucchini onion eggplant squash peppers mushrooms

In the raw

broiled ratatouille

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Does this look good? Yeah! / Nope

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Ingredients

1 medium eggplant cut in medium sized cubes (don't bother to peel)

2 zucchini, scrubbed and cut in medium chunks

2 yellow squash, scrubbed and cut in chunks

1 full head of garlic, most of the outer peel pulled off

2 large yellow or red onions cut in coarse wedges, ends removed

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)

1 green pepper, seeded and cut in medium chunks

1 red pepper seeded and cut in medium chunks

1 yellow pepper seeded and cut in medium chunks

2 lbs. of roma tomatoes stem ends removed and halved

extra virgin olive oil

sea salt

fresh ground black pepper

fresh marjoram if available (I mysteriously kill mine each year)

several sprigs of fresh thyme leaves

a handful of parsley, stemmed and coarsely chopped

two long pieces of lemon rind, juice of one lemon

sprinkle of crushed red pepper flakes

few shavings of parmesan if you must gild the lily

Directions

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.

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Comments

leroux 1 year, 1 month ago said:
This is something I would love!!

notyourmomma 1 year, 1 month ago said:
I made it last night and I forgot to fish out the lemon rind and guess who ate it? Me! Thank goodness, it wasn't the hubby, I'd never hear the end of it. It was quite good and I took it leftover for lunch today and it was good cold, too.

shandy 11 months, 3 weeks ago said:
WoW! This looks wonderful. You know, I have never tried eggplant before. I sound worse then my daughter. . .great. Well, this sounds like the perfect recipe to try it in. With the summer here, all the veggies are so fresh. Perfect timing. Thank you :D

asheats 9 months, 3 weeks ago said:
I wish I was reading this in the spring time, it's now fall. I work in a health food store and we get our produce from local farmers, they grow all of the ingredients from your recipe. Oh well I'll bookmark it for now and pull it out in the spring time. Thanks for the great post!

themechams 8 months, 2 weeks ago said:
I love ratatouille. Ate this all the time as a kid when the gardens veges were in such abundance we had to do something with them. I too am a fan of roasting or grilling the veges. Cooking them in tomato sauce just ruins the whole deal.
And yes, the parma does the trick. Thnaks for your post!

peggy1711 6 months, 1 week ago said:
I really love ratatouille but as it was mentionned above it has a way of becoming mush. I will try this and let you know if it's as good as you all say. The only thing is that I always add grated cheese on it when it is hot so it kinds of melt a little and gives it more flavor. Très bon, hum.....

conner909 6 months ago said:
I too am a fan of ratatouille and have made it for years on top of the stove in a frying pan. Roasting the veggie's in the oven first sounds terrific and I am going to try it this summer...must give a richness to the dish that would otherwise be missing. Thanks!

trackwidow 4 months, 4 weeks ago said:
This does sound really good, with all of the veggies roasted and then combined with the tomatoes. Of course right now we are in the middle of winter when nice fresh veggies as called for in this are either impossible to come by or really awful. I will wait until summer when the farmer's markets are overflowing with tomatoes, etc. Thank you!

mitzychocolatelover 4 months, 4 weeks ago said:
ill give a generous rate of 5... i havent try any similar recipe of this but with this kind of yummy picture, i will and i will surely try this... thanks.

cgendy 4 months, 1 week ago said:
I am definitely trying this one next week! I have been wanting a good recipe for this since the movie! HAHA

kochhexe 3 months, 2 weeks ago said:
Just read this on another wet, grey, ugly April day - last year around that time we sat on the terrace, drinking wine. i felt thoroughly disgusted with this world - until i came across this recipe. I LOVE ratatouille - and i thought i've seen (and eaten) just about all varieties - but your WAY of cooking it - terrific. to ward off the greys i shall cook a big amount tomorrow - and i shall guild the lilly, too - thank you for sharing this recipe. I can taste and smell it already. can't wait for tomorrow. shopping for the stuff will be half the fun already!
Renate

ladidah 3 months, 1 week ago said:
I made this and it was FABULOUS! Thank you :D

http://www.flickr.com/photos/kittensforjesus/2410825510/

albys1 1 month, 3 weeks ago said:
This sounds really good. I can't wait to try it.

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Alterations

notyourmomma 1 year, 1 month ago said:
I added a half of one chipotle in adobo that I had sitting in the refrigerator instead of the red pepper flakes and it was a good addition, although it isn't typically found in the "french" version.

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