@rachaellsrecipes: It seems like I always tend to make this dish when its cold outside BUT if we ever have a garden again I will definitely be making it with our fresh produce in the summer! Ratatouille 4 large tomatoes 2 medium eggplant 2 zucchini 2 yellow squash 28oz can crushed tomatoes 1 large yellow onion diced 1 red bell pepper diced 4 cloves garlic minced 1 tbsp herbes de provence Salt & pepper to taste 2 tbsp balsamic vinegar 4 sprigs fresh thyme chopped 8-10 basil leaves Over med/high heat add olive oil, onion, and red bell pepper to large pan. Sauté until onions are translucent. Add garlic and cook until translucent. Mix in spices and thyme. Add tomatoes and vinegar and continue to cook over med/low heat for five minutes. Using a knife or mandolin slicer, cut vegetables (and fruit🍅) to 1/8 of an inch. Create stacks alternating the 4 for easy assembly. Add 2/3 of sauce to bottom of oval/round casserole dish (I use a cast iron) and arrange stacks of veggies around the outside working in tightly packed. Brush top with EVOO (you can put some chopped herbs and garlic in the EVOO prior to brushing). Spoon the rest of the sauce in between slices and around edges. Cover with tin foil and bake at 375°F for 1 hour. Uncover, top with grated parmesan and bake for additional 10 minutes. (You can broil the dish on low for 5 minutes as well) allow to cool before serving *optional- after cooking sauce use a puréer or blender to smooth out sauce. This really brings out the flavor of the bell pepper. *I also put some crushed red pepper flakes in mine for some spice! You can add 1/2c of heavy cream for a creamy sauce too! Do this before you remove the sauce from the heat. #yum #vegetables #Foodie #food #ratatouille #happy #FoodLover #dinner #yummy #foodporn #vegetarian

Rachaells Recipes

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Saturday 07 January 2023 00:48:11 GMT