Ingredients list
vegetablesfrenchmediumlunchdinnerday to dayfamilyaffordable30 to 60min
Vegetables
1 large diced red bell pepper
1 large diced onion
Heirloom tomatoes (quantity not specified)
Yellow zucchini (quantity not specified)
Green squash (quantity not specified)
Chinese eggplant (quantity not specified)
Fresh thyme leaves (to taste)
A few basil leaves (chopped)
Herbs and Spices
4 minced garlic cloves
2 teaspoons smoked paprika
1 tablespoon French herbs (thyme, rosemary, bay leaves, lavender)
Ground black pepper (to taste)
Generous amount of salt
Oils and Vinegars
Pompeian robust extra virgin olive oil (quantity not specified)
2 tablespoons Pompeian organic balsamic vinegar
Canned and Jarred
1.5 cups crushed tomatoes
Dairy
1/2 cup heavy cream
Parmesan cheese (quantity not specified)
Sweeteners
1 teaspoon sugar
Cooking steps
Smoky and Creamy Ratatouille Recipe
Step 1: Prepare the Sauce
- Heat Pompeian robust extra virgin olive oil in a large frying pan over medium heat.
- Add 1 large diced red bell pepper and 1 large diced onion.
- Cook for 4-5 minutes until translucent but not brown.
Step 2: Add Aromatics and Spices
- Add 4 minced garlic cloves.
- Stir in 2 teaspoons smoked paprika, 1 tablespoon French herbs (thyme, rosemary, bay leaves, lavender), ground black pepper, and a generous amount of salt.
- Add fresh thyme for extra aroma.
Step 3: Add Tomatoes and Balance Flavors
- Pour in 1.5 cups crushed tomatoes.
- Add 1 teaspoon sugar and 2 tablespoons Pompeian organic balsamic vinegar.
- Let the sauce simmer on low heat for a few minutes.
Step 4: Finish the Sauce
- Chop a few basil leaves and add to the sauce.
- Pour in 1/2 cup heavy cream and stir.
- Remove the sauce from heat.
Step 5: Prepare the Vegetables
- Thinly slice heirloom tomatoes, yellow zucchini, green squash, and Chinese eggplant.
- Try to keep slices uniform for even cooking.
Step 6: Arrange Vegetables
- Create small stacks of alternating vegetable slices on a cutting board.
- Arrange these stacks tightly in a large casserole dish.
Step 7: Assemble the Dish
- Spoon about three-quarters of the prepared sauce into the bottom of the casserole dish.
- Pack the vegetable stacks tightly on top of the sauce.
- Spoon the remaining sauce gently over and between the vegetable slices.
Step 8: Add Topping and Bake
- Sprinkle fresh thyme leaves over the top.
- Brush the vegetables with Pompeian organic extra virgin olive oil using a pastry brush.
- Preheat oven to 375°F (190°C).
- Cover casserole with foil and bake for 15 minutes.
- Remove foil, sprinkle Parmesan cheese on top.
- Bake for another 10-15 minutes.
- Optional: Broil for 5-7 minutes for a golden top.
Step 9: Serve
- Remove from oven and let cool for 15-20 minutes.
- Serve and enjoy the smoky, creamy ratatouille packed with summer vegetable flavors.