Ratatouille My Way
From notyourmomma 17 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
Close
broiled ratatouille
Close
The Rating
Reviewed by 13 people-
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.
mitzychocolatelover
in Malolos loved it
-
i am definitely trying this one next week! I have been wanting a good recipe for this since the movie! HAHA
cgendy
in Manalapan loved it
-
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 ea...more
kochhexe
in Butzbach loved it
Reviews & Comments 20
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "