Ratatouille

Ratatouille

Chef Jason
Cook time: 60 mins
Servings: 2-3
Difficulty: Intermediate

If you're in the mood for a taste of Provence, our Ratatouille is here to transport your taste buds to the south of France. We've created a delightful melange of colorful, perfectly cooked vegetables, all seasoned with a blend of herbs and garlic. It's a harmonious dish that's as beautiful to look at as it is delicious to eat. The layers of flavors and textures in our Ratatouille make it a versatile delight that can be enjoyed as a side, a topping, or a main course in its own right.

Print recipe

What you'll learn

  • Discover the art of layering flavors as you sauté, simmer, and stew the vegetables allowing each ingredient to contribute its unique taste to the overall dish.
  • Offers a canvas for culinary creativity through layering and artistic arrangements to create visually appealing dish.
  • Master the culinary technique of delicately slicing vegetables thinly, a fundamental skill that enhances the texture and presentation of a wide range of dishes.

Mise En Place

Knife
Cake Pan
Chopping Board
Saute Pan
Wooden Spoon
Kitchen Shears
Pastry Brush
Aluminum Foil
Spoon
Knife
Cake Pan
Chopping Board
Saute Pan
Wooden Spoon
Kitchen Shears
Pastry Brush
Aluminum Foil
Spoon

Shopping List

Yellow onion, 1x

Bell pepper, 1x

Clove garlic, 2x

Olive oil, 1/4 cup + 2 tbsp

Balinese Truffle Salt, to taste

Brown Butter Truffle Honey, 2 oz

Sherry Vinegar, 2 oz

Zucchini, 2x

Goldbar squash, 2x

Japanese eggplant, 1x

Roma tomatoes, 3x

Thyme, 3 sprigs

Basil, 1/2 bunch

Lemon, 1x

Prep

  1. Preheat the oven to 325°F.
  2. Peel and medium dice the onion.
  3. Medium dice the red bell pepper and slice the garlic.

How to cook

  1. Heat 2 tablespoons of olive oil in a large sauté pan over medium heat.
  2. Add the onion, red pepper, and garlic to the sauté pan along with a large pinch of Balinese Truffle Salt.
  3. Stew the vegetables, stirring occasionally, for 8–10 minutes or until soft and translucent.
  4. Add the honey and sherry vinegar to the stewed vegetables and cook on medium high heat until a gastrique forms (when there is almost no liquid left).
  5. Remove from the heat and transfer the mixture to the cast iron pan or cake pan.
  6. Using a mandoline or sharp knife, slice the zucchini, squash, eggplant, and tomatoes into 1/8-inch thick slices.
  7. Chop the thyme and chiffonade the basil.
  8. Shingle the sliced vegetables on top of the stewed vegetables in the cast iron pan.
  9. Mix the chopped thyme with 1/4 cup of olive oil and brush some oil on top of the sliced vegetables.
  10. Sprinkle with Balinese Truffle Salt, cover the pan with foil, and place into the oven to cook for about 1 hour.
  11. Remove the ratatouille from the oven, brush it again with the olive oil and chopped thyme, and plate it attractively topped with chiffonade basil and lemon wedges.