Aired May 6, 2008
Serves 4-6 servings
two tablespoons EVOO Extra Virgin Essential Olive Oil, plus additional for drizzling
1 medium onion, chopped
three or four cloves garlic clove, finely chopped or grated
2 jarred whole roasted red peppers, chopped
1 small (8-ounce) can tomato sauce
Salt and ground pepper
2 small yellow squash, thinly sliced
2 small eco-friendly squash, thinly sliced
2 small eggplant, thinly sliced
two to three small Yukon Gold taters or a number of baby Yukon gold taters, thinly sliced
three or four sprigs thyme, leaves removed
Preheat oven to 425F.
Convey a large skillet over medium-high temperature with 2 turns from the pan of EVOO, a couple of tablespoons. Add some onion, garlic clove and roasted peppers towards the pan and prepare before the onions start to get tender, 4-a few minutes.
Generate a mixer or blender and add some items in the pan towards the machine. Include the tomato sauce and puree everything up (it ought to be concerning the consistency of thin tomato sauce). Season with pepper and salt and pour it into the foot of a casserole dish or saut pan.
Swirl your dish around so the bottom is also coated with sauce then arrange your veggies on the top inside a spiral pattern, alternating each veggie type, before you've filled the pan (like he did within the movie!).
Sprinkle the thyme leaves outrageous with some salt, pepper, along with a drizzle of EVOO. Cut a bit of parchment paper right into a round how big the pan (should you're not feeling artsy-craftsy, you may also make use of a square piece of paper: Cut four slits in in the corners towards the middle of the sheet this can lay over the top dish all right too). Lay it outrageous and put the entire pan in to the oven. Bake the ratatouille before the veggies are tender, about forty-five minutes.
Serve the ratatouille with a few crusty bread alongside.