The dog days have arrived and the heat has really set in. Fortunately, gardens are bursting with squash, tomatoes, and fresh herbs, which means it's the perfect time for ratatouille. This French classic takes on a beautiful char in the wood-fired oven and makes a refreshing, savory entree or side dish. It's a great way to use your summer veggie bounty.
- ¼ cup extra virgin olive oil (plus a little more)
- 1 bunch fresh thyme
- 1 sprig fresh rosemary
- 4 cloves of garlic
- 3 sweet onions
- 4 zucchini
- 2 eggplant
- 5 ripe tomatoes
- Red pepper flakes to taste
- Salt to taste
- Any color bell pepper (optional)
Fire oven to 375 degrees Fahrenheit.
If you want to garnish your dish with bell pepper and add a more roasted flavor, you can drizzle your peppers with oil and char them while your fire is live. Use the the charred pepper as a centerpiece in your dish.
- Slice zucchini, eggplant, onions & tomatoes into rondelles about ⅛” thick.
- Stack vegetables in an alternating pattern that includes all 4 different types.
- Arrange the stacks in a circular pattern in your clay or cast iron dish
- Finely chop the fresh thyme & rosemary.
- Crush the garlic cloves.
- Add the herbs & garlic to the olive oil.
- Add salt & red pepper to the olive oil.
- Drizzle the oil mixture over the dish of vegetables (add a bit more oil if the mixture seems too thick to drizzle).
- Bake at 375 degrees for 10 to 15 minutes, or until the vegetables are tender. Increase time if you like a more deeply roasted flavor.
- Enjoy your ratatouille as a side dish for grilled meat or with fresh, crusty bread as a vegan entree.
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