Description
Ratatouille is a classic French vegetable stew. Garden fresh vegetables are the key to this vegetable medley melody!
Ingredients
Units
Scale
For the sauce:
1.5 pounds tomatoes, medium dice
8 cloves garlic, minced
1 onion, small diced
1 sweet red pepper, seeded and medium diced
2 teaspoons crushed red peppers
1 tablespoon Swerve
1 teaspoon kosher salt
3 tablespoons olive oil
For the vegetables:
2 graffiti eggplant, sliced to rounds
2 green zucchini, sliced to rounds
2 yellow zucchini, sliced to rounds
1 leek, sliced to rounds
1 pound tomatoes, sliced to rounds
Herb dressing for the vegetables:
1/3 cup olive oil
1/4 cup fresh basil, chiffonade
1 tablespoon fresh thyme
1 tablespoon fresh oregano
1 1/2 teaspoons kosher salt
Instructions
For the sauce:
- Place a large, non-reactive skillet on medium heat and add the olive oil.
- Add the diced onion and sauté until it becomes translucent.
- Add the minced garlic and chopped red pepper continue to sauté an additional 5 minutes.
- Add the medium diced tomatoes, crushed red pepper, salt and sweetener to the onion mixture and cook down for 25 minutes.
- Transfer to a 14 inch casserole dish.
For the vegetables:
- Chop eggplant to 1/2 inch rounds, salt and place in colander to drain for 20 minutes.
- Rinse eggplant and pat dry.
- Slice the leeks to ½ inch rounds and submerge them in a bowl of cold water for 10 minutes.
- Drain the leeks and pat dry.
- Chop both zucchinis to ½ inch rounds and set aside.
- Chop tomatoes to rounds and set aside.
Herb dressing for the vegetables:
- Pull the thyme leaves and oregano from the stems and combine with olive oil in a large bowl.
- Chiffonade the basil, add to oil.
- Add salt and mix well.
All together now:
- Preheat oven to 375 degrees.
- Toss the vegetables with the herb dressing.
- Layer the vegetables on top of the tomato mixture, alternating vegetable types.
- Cover and bake for 25 minutes. Remove cover and bake additional 15 minutes.
- Remove from oven. Serve.
