Garden Fresh Ratatouille
Inspired by the classic French dish, this recipe uses gourmet pantry staples and garden-fresh veggies to make a simple weeknight meal feel fancy.
Garden Fresh Ratatouille
Ingredients
Scale
- 1 medium zucchini
- 1 medium yellow summer squash
- 1 eggplant
- 2 medium tomatoes
- 2 tbl Olivelle Caramelized Garlic Infused Olive Oil
- 2 tbl Olivelle Miscuglio Dried Italian Herb Blend
- 15 oz can of crushed tomatoes
- 1.25 tsp teaspoons Olivelle Smokey Bacon Infused Sea Salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon Olivelle Dark Balsamic Vinegar of Modena
- 3–4 leaves of fresh basil for garnish
Instructions
- Preheat oven to 375℉, ensure oven rack is positioned in the middle of the oven.
-
Trim zucchini, yellow squash, eggplant, and tomatoes, and cut into 1/16-inch thick rounds.
- Add 1 tablespoon of hot water to the dry Miscuglio Herb Blend and mix. Allow to rehydrate for 1-2 minutes.
- Heat a 10-inch oven-safe skillet over medium heat, and add 2 tablespoons of Caramelized Garlic Infused Olive Oil. Add the rehydrated miscuglio, 1 teaspoon of the smokey bacon sea salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until fragrant, 1 to 2 minutes.
- Add can of crushed tomatoes and stir to combine. Bring to a simmer. Reduce the heat to low to maintain a gentle simmer and cook, stirring occasionally, until the flavors meld and the sauce is slightly thickened, 5-7 minutes.
- Remove the skillet from the heat. Add 1 teaspoon of dark balsamic vinegar and stir to combine. Spread the sauce into an even layer.
- Arrange the zucchini, yellow squash, eggplant, and tomatoes on top of the sauce in a concentric circle: Start at the outer edge of the skillet and work inward, alternating the vegetables and overlapping the slices so that just a little bit of each slice is visible.
- Drizzle the remaining 1 tablespoon of the Caramelized Garlic Infused Olive Oil over the vegetables. Sprinkle 1/4 teaspoon smokey bacon sea salt over the top.
- Cover with a tight-fitting lid or aluminum foil. Bake until the vegetables are softened and have released their liquid but are not browned around the edges, 45 to 50 minutes. Uncover and let sit for 5 minutes before serving. Stack basil leaves on top of each other, and tightly roll them together lengthwise. Cut into thin ribbons and sprinkle over the finished dish.
- Using a thin spatula, dish onto a plate and enjoy!
Notes
Recipe created by The Carrot Seed’s Manager: Lauren Freml.