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Provencal Ratatouille Tastes Provence

Remy’s Ratatouille

This Cocoa & Lavender recipe was adapted from Thomas Keller's French Laundry cookbook.
Prep Time 45 mins
Cook Time 3 hrs
Total Time 5 hrs 45 mins
Course Side Dish
Cuisine French, Provencal
Servings 4 people

Ingredients
  

  • 1/2 pepper red, yellow & orange bell pepper seeds and ribs removed
  • 2 tbsp Extra virgin olive oil
  • 1/2 cup finely diced yellow onion
  • 12 oz (about 3) Plum tomatoes peeled, seeded & finely diced, juices reserved
  • 1 sprig each fresh thyme and flat-leaf parsley
  • 1 Fresh Bay Leaf
  • 1 medium zucchini (4 to 5 ounces) sliced in 16th-inch thick rounds
  • 1 Japanese eggplant (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 tomatoes sliced in 16th-inch thick rounds
  • 2-3 tsp Extra virgin olive oil
  • 1/2 tsp fresh thyme leaves
  • Kosher salt
  • Freshly ground black pepper
  • 1 tbsp Extra virgin olive oil
  • 1 tsp crema balsamica (balsamic glaze)
  • Assorted fresh 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.
    Provencal Ratatouille #Recipe @CocoaandLavender #TastesofProvence
  • 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.
    Provencal Ratatouille #Recipe @CocoaandLavender #TastesofProvence
  • 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.
Remy's ratatouille #TastesofProvence @CocoaandLavender
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