Ratatouille
Ratatouille

Ratatouille

Level: Easy | Prep Time: 15-20 Minutes | Cook Time: 35 Minutes | Serves: 1 Cup

This Ratatouille is created using Pasolivo olive oil, sea salt, fresh vegetables and it can be used as a side dish or you can spoon it onto a piece of bread. Pair this stew with a side of bread, grilled chicken, lamb chops, or roast chicken.

Ingredients

  • 1 cup Pasolivo Tuscan Extra Virgin Olive Oil
  • 2 large onions, halved and sliced into 1/4 in arcs
  • 4 large red or yellow bell pepper, seeded, cut into strips
  • 1/4 cup minced garlic
  • 2 eggplant (about 2 pounds), peeled and diced (1/4 cup to 1/2 cup) (peel and cut eggplant last so it does not brown in open air)
  • 2 pounds zucchini or summer squash halved or quartered depending on size
  • 4 pounds ripe tomatoes sliced into thin wedges
  • 3 tablespoons Pasolivo Herbes de Provence
  • 1 teaspoon Pasolivo Kosher Flake Sea Salt
  • 1 teaspoon black pepper

Preparations

  1. In a large pot, add 1/2 cup Pasolivo olive oil, onions, bell peppers, garlic and eggplant with the salt. Cook about 7 minutes until onions are translucent but not brown, stir often.
  2. On a large well-oiled baking sheet evenly spread the zucchini and tomatoes, sprinkle with the pepper and thyme and coat in Pasolivo olive oil; bake 6 minutes.
  3. Pour hot onion/eggplant mixture over the tomato mix; roast in oven until a slight browning on the edges occurs (about 8 minutes).
  4. Using tongs, stir vegetables from the corners inward then cook 12 minutes; until slight browning on edges occurs; sometimes it takes extra time if the oven has been open. We want some toasty brown edges rather than just mushy vegetables.
  5. Remove from oven. Transfer to metal 1/3 pan when cool.
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