It’s peak summer produce season with abundant offerings of squash, tomato, eggplant. No better time to make Ratatouille! Let’s get into it:
FULL RECIPE
Ratatouille
ingredients
2 red bell peppers, sliced from the core
4 heirloom tomatoes, quartered
3 shallots, peeled and halved
12 to 16 cloves garlic
2 jalapeños
3 roma tomatoes
2 Chinese eggplants
2 small yellow squash
2 small zucchini
1/4 cup chopped fresh parsley for garnishing
avocado oil, Kosher salt, and freshly cracked black pepper
preparation
Pre-heat oven to 425F. Add the bell pepper, heirloom tomatoes, shallots, garlic, and jalapeño to a tray and cover with avocado oil, salt, and pepper. Roast in the oven for 35-40 mins, then add to a blender and blitz until smooth in consistency. Pour into the bottom of a large stainless steel pan and level out
Use either a mandolin or knife to cut roma tomatoes, eggplant, yellow squash, and zucchini into thin slices. Arrange tomato, eggplant, squash, and zucchini slices in sets of four. Starting on the outer edge of the cats iron pan, add each set of tomato, eggplant, squash, and zucchini to the sauce base, working in a circle to create a spiral going inward toward the center of the pan. Drizzle with more avocado oil, season with Kosher salt and freshly cracked black pepper to taste, then pop into the oven for 30 minutes. Take out, garnish with parsley, and enjoy.
