Summer Vegetable Ratatouille
Recipe by Silvia Baldini
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Summer Vegetable Ratatouille
Recipe by Silvia Baldini
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Ingredients
- 3medium ripe plum tomatoes
- 1medium shallot, peeled and chopped
- 1small peeled and roughly chopped carrot
- 1small peeled garlic clove
- 4tablespoons virgin olive oil
- 4tablespoons 3 tsp fresh thyme, basil, parsley finely chopped
- 3medium zucchini
- 3medium yellow squash
- fine sea salt and freshly ground black pepper
Instructions
- Preheat oven to 400°F.
- In a food processor add the chopped tomatoes, shallot, carrot and the garlic. Chop all the vegetable but stop before they become a puree’, leaving a rough texture.
- Pour the chopped vegetables, 1 Tablespoon of olive oil and half of the chopped fresh herbs into a medium baking dish. Season with salt and pepper.
- Using a mandolin, or a really sharp knife, thinly and evenly, slice the vegetables. Make the slices thin, about 1/8’ (3mm) thick.
- Make mini-stacks of about 20 slices in sequence. Arrange a few stacks at a time into the prepared baking dish in a concentric spiral from the outer edge to the inside, fanning them out a bit so that you can see the top 1/8” of all the slices. “Stand” them up a little, so you can it as many vegetable slices in as possible, but you may still have some leftover veggies. Save the smaller rounds for the center of the dish.
- Drizzle with the remaining tablespoon of olive oil and season with more salt and pepper. Sprinkle the remaining chopped herbs. Cover the dish with a piece of parchment paper cut to it just inside the dish rim, directly on top of the vegetable arrangement.
- Bake for 40 minutes -1 hour