Vive Le Jardin Ratatouille |
|
 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
For this roasted incarnation layered overtop a tomato-white wine-herbs de Provence sauce, I used our vegetable patch's eggplant, zucchini, tomatoes, and peppers! After baking (and smellin' up the house really good! Read more !) we crumbled goat cheese overtop and broiled it to finish! Serves 4 as a main, 6 as a side. Ingredients:
1 tbsp olive oil |
1 medium sweet onion, finely chopped |
3 garlic cloves, crushed |
1/3 cup white wine |
1 tsp herbes de provence |
1 cup crushed tomatoes |
3 baby eggplants, thinly sliced into rounds |
3 large beefsteak tomatoes, thinly sliced into rounds |
2 medium zucchini, thinly sliced into rounds |
1 red bell pepper, carefully cored and thinly sliced into rounds |
2 sprigs fresh thyme, de-stemmed |
3 1/2 oz soft goat cheese, crumbled |
Directions:
1. Preheat oven to 350F. Cut a piece of parchment paper the size of a 12 long oval casserole dish and set aside.
2. Heat 1 tbsp of the oil in a medium saucepan over medium-low heat. Add onion and cook slowly, stirring, until golden brown - about 10 minutes.
3. Add crushed garlic and cook until just fragrant, then add wine, herbes de Provence and tomatoes, stirring well. Remove from heat and pour into the bottom of the casserole.
4. Arrange alternating slices of the thinly sliced vegetables in overlapping rings from the outside to the inside of the baking dish.
5. Sprinkle the thyme leaves over the vegetables and cover with the piece of parchment.
6. Bake for 45 minutes, then remove parchment and bake a further 15 minutes, topping with goat cheese for last 5 minutes of baking.
|
|