Provencal Ratatouille the French Laundry Way
David Scott Allen · Provencal Recipes · Side Dish · TasteRatatouille defines Provence in a dish. There are probably as many recipes for variations of this dish that combines tomatoes, zucchini, eggplant and onion as there are families in the South of France. This Cocoa & Lavender variation of Ratatouille takes notes from famous chef Thomas Keller of the French Laundry.
Remy’s Ratatouille
This Cocoa & Lavender recipe was adapted from Thomas Keller's French Laundry cookbook.
Ingredients
- 1/2 pepper red, yellow & orange bell pepper seeds and ribs removed
- 2 tbsp extra virgin olive oil
- 1/2 cup yellow onion finely diced
- 12 oz (about 3) plum tomato(es) peeled, seeded & finely diced, juices reserved
- 1 sprig fresh thyme
- 1 sprig flat-leaf (Italian) parsley
- 1 bay leaf fresh
- 1 medium zucchini (courgette) (about 4 to 5 ounces), sliced in 16th-inch thick rounds
- 1 Japanese eggplant about 4 to 5 ounces, sliced in 16th-inch thick rounds
- 1 yellow squash (4 to 5 ounces) sliced in 16th-inch thick rounds
- 4 plum tomato(es) sliced in 16th-inch thick rounds
- 2-3 tsp extra virgin olive oil
- 1/2 tsp fresh thyme
- kosher salt
- freshly ground black pepper
- 1 tbsp extra virgin olive oil
- 1 tsp balsamic glaze (crema di balsamica)
- fresh mixed herbs (such as thyme flowers, chervil, thyme)
Instructions
- Preheat oven to 450°F.
- Line a baking sheet with foil.
- Place pepper halves on the baking sheet, cut side down.
- Roast until the skins loosen, about 15-20 minutes.
- Remove the peppers from the oven and let rest until cool enough to handle.
- Reduce the oven temperature to 275°F.
- Peel the peppers and discard the skins.
- Finely chop the peppers, then set aside.
- In medium skillet over low heat, sauté onion in oil until very soft but not browned, about 8 minutes.
- Add the tomatoes, their juices, thyme, parsley and bay leaf.
- Bring to a simmer over low heat and cook until very soft and little liquid remains, about 10 minutes. Do not brown.
- Add the peppers and simmer to soften them.
- Discard the herbs, then season to taste with salt.
- Reserve a tablespoon of the mixture, then spread the remainder over the bottom of a 10-inch oven-proof skillet (the bottom should be 8 inches).
- Arrange the sliced zucchini, eggplant, squash and tomatoes over the bell pepper mixture in the skillet.
- Begin by arranging 12 alternating slices of vegetables in a pinwheel in the center, overlapping them so that 1/4 inch of each slice is exposed. This will be the center of the spiral.
- Around the center strip, overlap the vegetables in a close spiral that lets slices mound slightly toward center.
- You should have 5 concentric rings of vegetables.
- Set aside. (All vegetables may not be needed – you can use the rest for a frittata.)
- Drizzle the vegetables with 2-3 teaspoons olive oil, then sprinkle with thyme leaves and season with salt and pepper.
- Cover the skillet with foil (I followed Keller’s directions and not Remy’s – he used parchment!) and crimp edges to seal well.
- Bake until the vegetables are tender, about 2 hours.
- Uncover and bake for another 30 minutes. (Lightly cover with foil if it starts to brown.)
- If there is excess liquid in pan, place it over medium heat on stove until reduced.
- (At this point it may be cooled, covered and refrigerated for up to 2 days. Serve room temperature or reheat in 350°F oven.)
- In a small bowl whisk together the reserved tablespoon bell pepper mixture, oil, vinegar, herbs, and salt and pepper to taste.
- To serve, heat the broiler and place skillet under it until lightly browned.
- Slice in quarters and lift very carefully onto plate with an offset spatula.
- Turn spatula 90 degrees as you set the food down, gently fanning the food into fan shape.
- Drizzle the vinaigrette around plate. Use the crema balsamica to decorate the rim.
Notes
Serves 4 as a light entrée, and 6 as a side dish.
Tried this recipe?Let us know how it was!
Saint-Tropez - Jewel of the French Riviera: Full day tour with a winery visit
Spend your day as a movie star in Saint-Tropez! The departure is set early in the morning to avoid the traffic towards the legendary town, with which a thousand stories are associated. The experience will start with a tour of this enchanting small fishing town of Saint-Tropez, which inspired numerous painters and whose beauty of the port always attracted the cinematographic world.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Next Post
How to Renovate in France on a BudgetRelated Provence Articles
Quick and Easy Seared Salmon with Tomato-Shallot Ragoût
October 17, 2018
Make this recipe for seared salmon one time, and it will become a "go-to" quick dinnertime meal for two (or more). The tomato, shallot, caper and olive ragoût is a savoury combination that is similar to a puttanesca pasta sauce.…
Try this Fall Dinner Party Menu with Provençal Flavours
September 18, 2020
Autumn in Provence Fall is a beautiful season in the South of France, but regardless of where you live, the season’s arrival signals shorter days. The lingering summer light becomes more radiant, casting an ethereal golden hue across our dinner table. You can enjoy the residual effects of Provençal summer without the oppressive heat of …
Stuffed Zucchini and Baked Tomatoes for Vegetarians
February 1, 2021
It is common to find petits farcis, stuffed vegetables, on menus in Provence during the fall and winter months. Residents of Nice claim this dish as a local creation, part of the traditional Niçoise culinary repertoire. My versions of stuffed zucchini and baked tomatoes are suitable for vegetarian diets. These two recipes were on a …
Crunchy Tomatoes an Easy and Pretty Appetizer
April 23, 2018
This quick appetizer has a sweet, crunchy finish. Pretty, colourful and fresh cherry tomatoes with a touch of cheese, your guests will love this taste of Provence.…
No Comment