Annie's Ratatouille
Servings: 6
Calories: 159kcal
Ingredients
Ingredients for the sauce:
- 1 onion chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 tablespoon garlic minced
- 1 yellow and 1 red bell pepper charred, peeled, seeded and ribs removed
- 1 poblano pepper and 2 chili peppers charred, peeled and seeds and ribs removed
- 1 28 ounce can crushed tomatoes
- 1 teaspoon Herbs de Provence
- sea salt and freshly ground pepper to taste
Ingredients for the vegetable layers:
- 2 yellow squash sliced in 1/16 inch rounds
- 2 zucchini sliced in 1/16 inch rounds
- 2 Japanese eggplant sliced in 1/16 inch rounds
- 6 roma tomatoes sliced into 1/16 inch rounds
Ingredients for the seasoning oil:
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme leaves chopped
- sea salt and freshly ground pepper to taste
Ingredients for the toppings:
- grated Parmesan cheese
- chopped fresh basil
- aged balsamic vinegar
Instructions
- Directions:
- Heat oil and butter in a medium size saucepan. Sauté onion, carrots and celery for 10 minutes over medium-high heat, stirring frequently. Add minced garlic and cook for another 2-3 minutes. Stir in peppers, crushed tomatoes, Herbs de Provence, salt and pepper. Continue cooking for 20 minutes.
- Pour sauce in to baking dish. Arrange vegetables around in circular pattern (see photo). Sprinkle top with seasoning oil. Cover with aluminum foil and bake at 280 for 3 hours. Cool and refrigerate overnight.
- Bake for 45 minutes at 350˚F before serving. Sprinkle with the fresh basil, grated Parmesan and a drizzle of the aged balsamic.
Nutrition
Calories: 159kcal | Carbohydrates: 17g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 55mg | Potassium: 879mg | Fiber: 6g | Sugar: 10g | Vitamin A: 5640IU | Vitamin C: 102.1mg | Calcium: 56mg | Iron: 1.4mg