Ratatouille

Bahan-bahan

2 Medium zucchini

2 Medium yellow squash

1 Large Eggplant

4 Roma tomato

2T Herb de Provence

1/4t Black pepper

1/4t Salt

4T Olive Oil

Arahan

Rustic:

• Cut all vegetables to 1-2 bite size.

• Sauté tomatoes w/ 4T olive oil & a pinch of salt until soften, this will be your sauce base so don’t worry about it if it breaks up.

• Add reminding vegetables, add herb de Provence and cook until vegetables are soften, add black pepper & additional salt to taste f necessary.

Layered:

• Preheat oven to 375F

• Sliced all the vegetables to 1/16” thickness w/ mandolin or sharp knife

• Toss the vegetables w/ olive oil, make sure all vegetable are coated with olive oil, otherwise vegetable will dry up instead of being cooked in oven. Toss w/ herb de Provence.

• Lightly oil the pan of choice and arrange the sliced vegetables alternating into the pan (zucchini, squash, eggplant, tomato, then repeat the same pattern)

• Cover with foil & bake 40-45 min. Let sit uncovered for a couple minutes before serving.

Nota

• Recipe didn’t use a lot of salt because most of Herb de Provence mix on the market contains salt. I prefer Victoria Gourmet, it’s balanced & less salt. You can mix your own if you have all the dried herbs & I do sometimes, if use your own mix, add salt to taste.

• Herb de Provence: 2T Rosemary, 1T Fennel, 2T Savory, 2T Thyme, 2T Basil, 2T Thyme, 2T Marjorie, 2T Lavender, 2T Parsley, 1T Oregano, 1T Tarragon, 1t bay leaves powder.

• If I am baking chicken, then I will serve the layered version since both can be done roughly the same time. Stovetop version is the quicker since it only takes 10-15 minutes, and this version will allow your dinner to be done at the same time if you are making/baking fish.

• Tomatoes can be very depends on season, whatever (the best) you can find. This is a summer peasant stew to start with so it doesn’t need to be fancy, just whatever the best vegetables you can find.