Ratatouille


Ingredients


  • 4 small onions, 1 sliced thin and the other 3 diced
  • 4 small cloves garlic, diced
  • 3 beefsteak tomatoes, diced, or 1 can fire roasted diced tomatoes^
  • 3 Roma tomatoes, sliced thin
  • 2 small yellow zucchinis, one sliced thin and the other diced
  • 2 small green zucchinis, one sliced thin and the other diced
  • 1 large Japanese eggplant, half sliced thin and the rest diced
  • 1 large long sweet red pepper, half sliced thin and the rest diced
  • several pinches dried thyme
  • 3 bay leaves
  • olive oil
  • salt to taste
  • Parmesan

Directions

  1. Turn on the BBQ to medium or the oven to convection roast 375. In a large cast iron frying/roasting pan heat up some olive oil and sauté diced onions and garlic until golden. Turn off the heat.
  2. Add diced vegetables and seasoning. Mix together and roast for an hour. (Note: we covered it but think it'll turn out better uncovered).
  3. After an hour, remove bay leaf, taste and season according to preference, and then place sliced veggies in a spiralling layer on top. This time cover it and roast again for an hour. Depending on the heat of your oven you may want to now increase temp to 425 convection roast.
  4. Remove again, top with shredded Parmesan (optional), and place uncovered in the oven until nicely firm/roasty on top (about 15 min).

^ We used fresh tomatoes but figure fire roasted would also be delicious. May not take the whole can. Will update next time we try


Delicious served on top of cheddar pasta or quinoa.