Page 394 - Family cookbook v30_Neat

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Nathan Giglierano

Ratatouille

2 pounds ripe red tomatoes

1 medium eggplant, diced into 1/2 inch cubes

1 large red, orange, or yellow bell pepper, cut into 3/4 inch squares

1 medium to large zucchini, diced into 1/2 inch cubes

1 large yellow squash, diced into 1/2 inch cubes

5 tablespoon plus 1 teaspoon extra virgin olive oil, divided

3/4 teaspoon fine sea salt, divided, more to taste

1 medium yellow onion, chopped

4 cloves garlic, pressed or minced

1/4 cup chopped fresh basil

1/4 teaspoon red pepper flakes, more or less to taste

1/4 teaspoon dried oregano

Freshly ground black pepper, to taste

1. Preheat the oven to 425 degrees. Place one rack in the middle of the oven and 1 in the

upper third of the oven. Line two large rimmed baking sheets with parchment paper
for easy clean‐up.

2. Remove any woody cores from the tomatoes with a paring knife and blitz the

tomatoes in a blender or food processor until they are a frothy pulp, set aside.

3. On one baking sheet, toss the diced eggplant with 2 tablespoons of the olive oil and
arrange the eggplant in a single layer across the pan, sprinkle with 1/4 teaspoon salt,
and set aside.

4. On the other baking sheet, toss the bell pepper, zucchini and yellow squash with 1
tablespoon of olive oil and 1/4 teaspoon salt. Arrange the veggies in a single layer.

Place the eggplant pan on the middle rack and the other vegetables on the top rack.
Set timer for 15 minutes.