Fire Roasted “Ratatouille”

Okay so not really a true ratatouille in that you are not stewing the vegetables together but the high heat of the Forno Bravo gives the vegetables a great sear and roasted flavor. I’ve also taken liberties from the classic and added fennel, one of my favorites, for some extra depth. You do not need to be fancy with this one, let your knife and the shape of the vegetable be your inspiration. Do your best to keep the cuts the same size so that they cook evenly.

Enjoy … until next week feast well!

Fire Roasted “Ratatouille”

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Course Vegetables

Ingredients

  

• 1 eggplant small
• 1 yellow squash
• 1 zucchini
• 1 red pepper
• .5 yellow onion
• .5 fennel bulb
• 4 cloves garlic
• 3 tomatoes
• 8 basil leaves chopped
• 2 sprigs oregano chopped
• 2 tablespoons olive oil
• 1 tablespoon Balsamic vinegar
• Kosher Salt
• black pepper to taste
• 1 pinch red chili flakes

Instructions

 

• Cut eggplant into large pieces / rustic dice, place in a large bowl and season liberally with kosher salt. Set aside for 15 minutes, then transfer to a strainer and rinse with cold water. Set a side and let dry for 10-15 minutes.
• Cut the remaining vegetables but the tomatoes into large pieces / rustic dice. Place in a mixing bowl, season with salt and pepper. Slice the tomatoes into equal wedge pieces and set aside with herbs.
• Preheat your cast iron skillet or similar pan in your oven. Once heated, about 3 minutes, add the olive oil and chili flakes, let stand for 1 minute. Add diced vegetables, including eggplant to the skillet and return to the oven. Let roast for 12-15 minutes. Pull skillet from oven, add tomato slices, basil and oregano, stir vegetables throughout and return to the oven for an additional 8-10 minutes. Remove from heat add the balsamic vinegar, still again to incorporate and transfer to a serving dish.