Summer Ratatouille
By Sur la Table
Summer Ratatouille
By Sur la Table
Yield/Serves:
Makes 4 servings
- 1/2 cup olive oil
- 4 medium yellow onions, cut into 1/4 inch slices
- Kosher salt and freshly ground black pepper
- 4 fresh thyme sprigs
- 2 garlic cloves, minced
- 1 large thin eggplant, cut into 1/4 inch slices
- 2 medium zucchini, cut into 1/4 inch slices
- 2 medium yellow summer squash, cut into 1/4 inch slices
- 4 Roma or plum tomatoes, cored and cut into 1/4 inch slices
- Freshly torn basil leaves as garnish
Preheat oven to 400°F.
1. To caramelize onions: To a large oven-safe skillet set over medium heat add 1/4 cup olive oil. When oil is hot and shimmering add onions, salt, and pepper, stir to coat in oil. Add thyme, and cook, stirring occasionally until the onions begin to brown, about 25 minutes. Add the garlic, stir to combine.
2. To assemble: Remove the pan from the heat. Spread the caramelized onions into an even layer on the bottom of the pan. Arrange the eggplant, zucchini, yellow squash, and tomatoes in alternating order in a tight circle around the edge of the pan. Continue layering, alternating the produce in concentric rings until the entire pan is full. Drizzle the remaining 1/4 cup of olive oil over the top and season with salt and pepper.
3. To bake: Transfer the skillet to the preheated oven and bake until the vegetables are tender and golden brown, 25 to 30 minutes.
4. To serve: Remove from oven. Tear fresh basil over top and serve warm.
1. To caramelize onions: To a large oven-safe skillet set over medium heat add 1/4 cup olive oil. When oil is hot and shimmering add onions, salt, and pepper, stir to coat in oil. Add thyme, and cook, stirring occasionally until the onions begin to brown, about 25 minutes. Add the garlic, stir to combine.
2. To assemble: Remove the pan from the heat. Spread the caramelized onions into an even layer on the bottom of the pan. Arrange the eggplant, zucchini, yellow squash, and tomatoes in alternating order in a tight circle around the edge of the pan. Continue layering, alternating the produce in concentric rings until the entire pan is full. Drizzle the remaining 1/4 cup of olive oil over the top and season with salt and pepper.
3. To bake: Transfer the skillet to the preheated oven and bake until the vegetables are tender and golden brown, 25 to 30 minutes.
4. To serve: Remove from oven. Tear fresh basil over top and serve warm.