BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

RATATOUILLE, ROASTED

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Many times our menus attach a season to the title of ratatouille, such as “summer” ratatouille. That implies that there is also a “winter” ratatouille. We like to use standard ratatouille ingredients in that we include eggplant, zucchini, red or green pepper and tomato, but the tomato is fresh for summer and canned for winter. We also prefer Japanese eggplant to the globe-Italian version.

Ingredients:

  • EVOO as needed

  • 2 large Japanese eggplant, (no need to peel or salt) diced
  • 1 red or green pepper, 1 inch dice
  • 1 zucchini, 1 inch diced
  • 1-2 cups crimini mushrooms, quartered, optional
  • 3 cloves garlic, sliced, roasted with the tomatoes
  • 4 cups cherry tomatoes, left whole
  • 1/4 cup parsley, chopped
  • 2-3 tablespoons balsamic vinegar
  • 4 - 5 sprigs fresh thyme, stems removed
  • 1/2 cup basil, fresh, chiffonade
  • 1 clove garlic, minced
  • Add salt, pepper and coriander to taste

Method:

Prepare vegetables by coating with EVOO and seasoning with salt, pepper, coriander and place onto separate shallow baking pans.  Place into 400 °F oven using convection if you have it. R0ast uncovered for 10-15 minutes, depending on vegetable. Remove from oven. Place vegetables together in a bowl and lightly toss to mix.  Add balsamic, thyme, parsley, minced garlic, and basil chiffonade. Adjust seasoning. Serve hot over fried polenta, or top pizza or pasta.






TO RECIPES

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