Remys Ratatouille Recipe

Ingredients

• Piperade (bottom layer):
• ½ red bell pepper, seeds and ribs removed
• ½ yellow bell pepper, seeds and ribs removed
• ½ orange bell pepper, seeds and ribs removed
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon minced garlic
• ½ cup finely diced yellow onion
• 3 tomatoes (about 12 ounces total weight), peeled, seeded and finely diced, juices reserved
• 1 sprig fresh thyme
• 1 sprig flat-leaf parsley
• ½ bay leaf
• Kosher salt
• For the vegetables:
• 1 medium zucchini (4 to 5 ounces) sliced in 1/16-inch-thick rounds
• 1 japanese eggplant (4 to 5 ounces) sliced into 1/16-inch-thick rounds
• 1 yellow (summer) squash (4 to 5 ounces) sliced into 1/16-inch-thick rounds
• 4 roma tomatoes, sliced into 1/16-inch-thick rounds
• ½ teaspoon minced garlic
• 2 teaspoons extra-virgin olive oil
• ⅛ teaspoon fresh thyme leaves
• Kosher salt and freshly ground black pepper
• For the vinaigrette:
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon balsamic vinegar
• Assorted fresh herbs (such as thyme flowers, chervil, thyme)

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag