amy chaplin

celebrating the art of eating well

Roasted vegetable ratatouille

POSTED ON September 26, 2010

ratatouille

It is the perfect time of year to make Ratatouille, most of the market tomatoes need to be cooked, there are abundant red peppers, eggplants of all shapes and sizes and buttery zucchini everywhere, plus all the fresh herbs you need to simmer this beautiful mix of veggies into a fragrant, rich and succulent dish.

I think it’s delicious hot served with soft or baked polenta and love it just as much the next day eaten at room temperature…. Maybe you’d also like it stuffed into pita bread with humus and arugula.

I made this ratatouille recipe to serve as part of a very special 6 course vegan and gluten-free dinner. It was served as the main course over pan seared panise (recipe to come) and a touch of basil pine nut pesto, it was a huge hit. Photos of dinner below.

 

herbs

scoring tomatoes

roasted red peppers

zucchini and eggplant

adding roasted vegetables

Some photos of the 6 course dinner.

to start; gluten-free tartlets with raw cashew “chevre” in oat crust with marinated beets

more tartlets with cherry tomatoes and basil

velvety sweet corn soup with black sesame gomasio and chive oil

roast kabocha and arugula salad with toasted pumpkin seed lemon dressing and pumpkin seed oil

Unfortunately it was too dark to get a good shot of the main course and dessert but here’s a photo of the special treats served with tea following desert.
My sister, Bonnie had a big part in creating this heavenly platter of goodies, the highlight was her lavender truffles and I’m hoping she’ll share the recipe here soon!

chocolate coated almond brittle, coconut apricot jam dots, lavender truffles. dark choclate sea salt leaves and fresh local organic raspberries

and the fabulous view…

Roasted vegetable ratatouille

1 ½ pounds tomatoes, plum or beef steak

Extra virgin olive oil

3 small red onions, cut into ½ inch wedges

3 garlic cloves, roughly chopped

Pinch sea salt

3 medium red peppers

2 sprigs rosemary, minced

5 sprigs of thyme, minced

1 sprig of oregano minced

6 asian eggplant, cut into ¾ inch wedges

6 baby zucchini, cut into ¾ inch wedges

3 tablespoons sliced kalamata olives

Bring a large pot of water to boil. Score the ends of the tomatoes with the tip of a sharp knife and gently drop into boiling water. Cook for 2 minutes, drain and peel off skins. Roughly chop and set aside.

Warm 2 tablespoons of oil in a skillet over medium high heat. Add onions and sauté until they begin to brown. Stir in garlic and continue cooking for a few minutes longer. Add herbs and reserved tomatoes, raise heat to high, stir, lower heat and simmer uncovered until mixture has thickened, up to 1 hour. While this cooks roast the vegetables.

Pre-heat oven to 400 degrees Fahrenheit.

Lay red peppers on a baking tray lined with parchment paper. Place in the oven and bake for 35 minutes or until skin is blistered and blackened, remove from tray and place in a bowl, cover with a tight fitting lid or plastic wrap and set aside.
Lower oven temperature to 350 Fahrenheit.

Line two baking trays with parchment paper. Spread eggplant on one and zucchini on the other. Drizzle both with olive oil, sprinkle with salt and pepper and toss well.

Place in the oven and roast for about 25 minutes, gently stir vegetables, removing the ones that are cooked. Roast for another 10 minutes or until they are brown and soft. Remove from oven and set aside.

Remove cover from peppers and gently peel of the skins. Cut each pepper in half, remove seeds and cut into wide strips, cut each strip into triangles.

Add the peppers, eggplant, zucchini and olives to the tomato mixture and simmer on low for 15 minutes to allow flavors to meld.
Serves 4 to 6.


POSTED IN Gluten free, Mains




never miss a recipe!


8 Comments:

Leave a Reply

CAPTCHA Image
*