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    • #371640
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      Ratatouille
      2 tomatoes, green tops removed
      1 garlic bulb/head, tip cut off to expose the cloves
      1 Japanese eggplant or 2 to 3 baby eggplants
      1 unpeeled yellow zucchini
      1 unpeeled green zucchini
      1 red bell pepper, seeds removed
      1 carrot
      3 tbs tomato paste
      1/2 tsp salt
      2 tbs olive oil + additional for drizzling
      2 tbs fresh thyme
      1 tbs fresh oregano
      pepper to taste
      salt to taste
      Preheat oven to 400 °. Place the tomatoes and garlic bulb onto a large piece of foil, about 12 x 12 inches. Drizzle the tomatoes and garlic bulb with 1 tsp olive oil and then fold the foil up and over into a loose pouch around the tomatoes and garlic. Place the foil pouch onto an ungreased baking sheet or cake pan. Roast the tomatoes and garlic bulb for about 45 to 50 minutes, or until the skins on tomatoes are quite wrinkly and dark in color, and the garlic is fragrant and tender.
      Remove the foil pouch from the oven, open the pouch and allow to cool about 15 min, or until easy to handle. Once cooled, carefully remove the skins from the tomatoes and scoop out the cooked garlic from the bulb.
      Decrease oven’s temperature to 375 °. Slice the eggplant, zucchini, red pepper, and carrot into thin even slices, about 1/6 to 1/4 of an inch thick using either a very sharp knife or mandoline.
      In a food processor or blender, blend the roasted tomatoes and garlic along with the tomato paste, sea salt and 2 tbs olive oil until smooth, stopping and scraping down the sides of the blending container as needed.
      Spread about 3/4 of the sauce into the bottom of a lightly greased ceramic or metal oven safe dish, about 8 in in diameter. Arrange the sliced vegetables into a spiral ring, alternating the colors to create a colorful pattern with the vegetables. Once all the vegetables have been placed securely and the dish is full, drizzle the with olive oil (about 1 1/2 tbs) and the remainder of the sauce.
      Top with fresh thyme, oregano, pepper and salt.
      Cover with a layer of parchment paper and place onto the middle rack of your oven. Bake for 1 hour or until vegetables are tender and very fragrant. Remove the ratatouille from the oven and allow to cool for about 10 min before serving.
      Note: Serve the finished dish alone or atop a bed of greens, mashed potatoes, pasta, or rice. If serving alone, serves 6; if serving on top of the suggested ingredients, can serve up to 12. [I’m thinking lots of leftoversgiggle smiley]
      momkids smilie
      momkids smilie

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