{"id":7653,"date":"2019-04-02T22:24:08","date_gmt":"2019-04-02T22:24:08","guid":{"rendered":"http:\/\/www.burnedatthesteak.com\/blog\/?p=7653"},"modified":"2019-04-05T17:25:28","modified_gmt":"2019-04-05T17:25:28","slug":"ratatouille-in-style","status":"publish","type":"post","link":"https:\/\/www.burnedatthesteak.com\/blog\/2019\/04\/02\/ratatouille-in-style\/","title":{"rendered":"Ratatouille In Style"},"content":{"rendered":"

Ratatouille is one of those dishes that has a million variations.\u00a0 Sauce or no sauce?\u00a0 What kind of sauce?\u00a0 Peppers or no peppers?\u00a0 Some even have potatoes!\u00a0 Sliced or chopped, baked or simmered, the list goes on and on.\u00a0 I personally prefer a tomato and pepper sauce with sliced veggies on top and baked in the oven.\u00a0 I absolutely love the addition of a vinagrette at the end…thank you, Thomas Keller!<\/p>\n

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With a simple hand mandoline and a few tricks from Keller, you can have delicious ratatouille on a lazy weekend.\u00a0 We took ours for a Sunday dinner with Elizabeth and Brian.\u00a0 It went perfectly with the kale salad and the sausage pasta.\u00a0 And it just looks beautiful.\u00a0 I think we ate the whole thing!<\/p>\n

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As varied as the ingredients and methods are for ratatouille, so are the spices.\u00a0 No offense to Thomas Keller or anything…I mean the man IS beyond my talents….I just don’t think plain thyme is the way to go.\u00a0 Regardless of all the ways I’ve made ratatouille, it is always with herbs de provence…the one with no lavender.\u00a0 Anything else is blasphemy.\u00a0 Fresh is grand, but I used dried because I’m lazy and it was just fine.<\/p>\n

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I did, however, roast my own peppers.\u00a0 You could be really lazy and just use a jar of roasted bell peppers, but I like the fresher taste of just roasted peppers and they hold up better.\u00a0 And there’s no weird jar flavor to muck up the sauce.\u00a0 And there must be sauce.\u00a0 It’s half the dish!\u00a0 It’s almost sad to make this dish in any other season the the height of summer because there’s no fresh tomatoes yet.\u00a0 Soon……very soon, though!<\/p>\n

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My Twist On Keller's Ratatouille<\/h2>\n
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Ingredients<\/h3>
  • 3<\/span> cans petite diced tomatoes or 4 cups peeled<\/span> seeded, and chopped fresh tomatoes<\/span><\/li>
  • 4<\/span> red bell peppers roasted<\/span> peeled, seeded, and chopped<\/span><\/li>
  • 1<\/span> half large onion chopped<\/span><\/li>
  • 1<\/span> giant clove elephant garlic minced<\/span><\/li>
  • 2<\/span> medium zucchinis<\/span><\/li>
  • 2<\/span> japanese eggplants<\/span><\/li>
  • 8<\/span> roma tomatoes<\/span><\/li>
  • 3<\/span> crookneck squash<\/span><\/li>
  • 1\/4<\/span> cup<\/span> olive oil plus 2 tablespoons<\/span><\/li>
  • 2<\/span> tablespoons<\/span> balsamic vinegar<\/span><\/li>
  • 2<\/span> tablespoons<\/span> herbs de provence<\/span><\/li>
  • 2<\/span> tablespoons<\/span> smashed pink peppercorns<\/span><\/li>
  • Cooking spray<\/span><\/li>
  • Kosher salt<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • In a saute pan on medium high heat, saute the onions in the olive oil until sofrt, about 15 minutes.\u00a0 When they just start to brown, add the minced garlic.\u00a0 Continue cooking for about 2 or 3 minutes, then add the diced tomatoes and a teaspoon of kosher salt, all the pink peppercorns, and 1 tablespoon of herbs de provence.\u00a0 Lower the heat to simmer, stir to combine, and cook for about 30 minutes.<\/div><\/li>
    • Add the chopped roasted red pepper, stir to combine, and let the sauce simmer on the lowest setting for as long as you can.\u00a0 I let mine bubble away for about 2 hours, stirring every so often to prevent burning.\u00a0 I was busy doing chores while this cooked.<\/div><\/li>
    • Mandoline all the squash, eggplant, and roma tomatoes in the same thickness, somewhere around a quarter inch thick.\u00a0 Cover the bottom of a large casserole dish with some of the sauce.\u00a0 Arrange the vegetables over the top.\u00a0 I did a zucchini, crookneck, eggplant, tomato arrangement.<\/div><\/li>
    • Preheat the oven to 250.\u00a0 Lightly spray the finished casserole with cooking spray.\u00a0 I use the Kirkland brand because it's non GMO, etc, etc.\u00a0 Sprinkle 1 tablespoon of herbs de provence over all the vegetables.\u00a0 Cover the casserole dish with parchment paper and place in the center of the oven.\u00a0 Bake for 2 hours or 1 hour on convect.<\/div><\/li>
    • Meanwhile, take 1\/4 cup of the pepper and tomato sauce and whisk it with the 2 tablespoons of olive oil, a pinch of salt, and 2 tablespoons of really good balsamic vinegar.\u00a0 Pull the casserole out, brush it with the vinaigrette, and return it to the oven uncovered for about 30 minutes or 15 minutes on convect.\u00a0 The leftover sauce can be used to make an amazing salad dressing or a dynamite sauce on a pizza.<\/div><\/li><\/ul><\/div><\/div>\n\n\n<\/div><\/div>\n

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       <\/p>\n","protected":false},"excerpt":{"rendered":"

      Ratatouille is one of those dishes that has a million variations.\u00a0 Sauce or no sauce?\u00a0 What kind of sauce?\u00a0 Peppers or no peppers?\u00a0 Some even have potatoes!\u00a0 Sliced or chopped, baked or simmered, the list goes on and on.\u00a0 I personally prefer a tomato and…<\/p>\n","protected":false},"author":1,"featured_media":7696,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":[],"wprm-recipe-roundup-description":[],"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[3],"tags":[],"jetpack_featured_media_url":"https:\/\/www.burnedatthesteak.com\/blog\/wp-content\/uploads\/2019\/04\/IMG_0389.jpg","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pagICo-1Zr","_links":{"self":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/7653"}],"collection":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/comments?post=7653"}],"version-history":[{"count":5,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/7653\/revisions"}],"predecessor-version":[{"id":7714,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/7653\/revisions\/7714"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media\/7696"}],"wp:attachment":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media?parent=7653"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/categories?post=7653"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/tags?post=7653"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}