Skillet Summer Ratatouille
By Sur La Table
Skillet Summer Ratatouille
By Sur La Table
Yield/Serves:
4 Servings
Tomato sauce:
2 tablespoons extra-virgin olive oil
1/2 cup yellow onion, cut into 1/4-inch dice
1/2 cup red bell pepper, cut into 1/4-inch dice
2 garlic cloves, minced
1 teaspoon Herbes de Provence
2 tablespoons white wine vinegar
14 ounces canned crushed tomatoes
Kosher salt and freshly ground black pepper
Vegetables:
1 medium eggplant, stemmed and sliced into 1/4-inch slices
2 small zucchini, stemmed and cut into 1/4-inch slices
2 small summer squash, stemmed and sliced into 1/4-inch slices
2 plum tomatoes, cored and cut into 1/4-inch slices
1/4 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
1/2 cup fresh basil, chopped
2 tablespoons extra-virgin olive oil
1/2 cup yellow onion, cut into 1/4-inch dice
1/2 cup red bell pepper, cut into 1/4-inch dice
2 garlic cloves, minced
1 teaspoon Herbes de Provence
2 tablespoons white wine vinegar
14 ounces canned crushed tomatoes
Kosher salt and freshly ground black pepper
Vegetables:
1 medium eggplant, stemmed and sliced into 1/4-inch slices
2 small zucchini, stemmed and cut into 1/4-inch slices
2 small summer squash, stemmed and sliced into 1/4-inch slices
2 plum tomatoes, cored and cut into 1/4-inch slices
1/4 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
1/2 cup fresh basil, chopped
Preheat the oven to 375°F and position a rack in the center.
1. To prepare the sauce: To a large stainless steel skillet, add oil. When oil is shimmering, add the onion and pepper and sauté until soft and translucent, about 5 minutes. Add the garlic and Herbes de Provence and cook for an additional minute or until the garlic is fragrant and lightly browned.
2. Add the white wine vinegar to the skillet and cook until almost dry, scraping the bottom of the skillet with a wooden spoon to release any browned bits. Add the tomatoes and stir to combine. Bring the sauce to a simmer, then reduce the keat and cook, stirring occasionally, until the sauce is slightly reduced; about 10 minutes. Remove the pan from the heat to cool.
3. To assemble ratatouille: Transfer eggplant, zucchini, squash, and tomatoes to separate small bowls. Divide olive oil between each bowl, season with salt and pepper, and toss to combine.
4. Shingle the vegetables on top of the cooled sauce in an alternating pattern, starting from the outside of the pan and spiraling in towards the center. Generously drizzle with olive oil and cover with aluminum foil. Transfer skillet to the oven and bake for 30 minutes. Remove the foil and bake for an additional 25-30 minutes or until vegetables are tender and lightly browned.
5. Remove the skillet from the oven and let cool slightly. Garnish with basil and serve immediately.
1. To prepare the sauce: To a large stainless steel skillet, add oil. When oil is shimmering, add the onion and pepper and sauté until soft and translucent, about 5 minutes. Add the garlic and Herbes de Provence and cook for an additional minute or until the garlic is fragrant and lightly browned.
2. Add the white wine vinegar to the skillet and cook until almost dry, scraping the bottom of the skillet with a wooden spoon to release any browned bits. Add the tomatoes and stir to combine. Bring the sauce to a simmer, then reduce the keat and cook, stirring occasionally, until the sauce is slightly reduced; about 10 minutes. Remove the pan from the heat to cool.
3. To assemble ratatouille: Transfer eggplant, zucchini, squash, and tomatoes to separate small bowls. Divide olive oil between each bowl, season with salt and pepper, and toss to combine.
4. Shingle the vegetables on top of the cooled sauce in an alternating pattern, starting from the outside of the pan and spiraling in towards the center. Generously drizzle with olive oil and cover with aluminum foil. Transfer skillet to the oven and bake for 30 minutes. Remove the foil and bake for an additional 25-30 minutes or until vegetables are tender and lightly browned.
5. Remove the skillet from the oven and let cool slightly. Garnish with basil and serve immediately.