Ratatouille

Ingredients

• 4 garlic cloves (3 cloves smashed and peeled; 1 clove reserved for mincing or grating)
• 2 white onions (Medium; halved through the roots and sliced 1/4 inch thick)
• 3 zucchini (Medium; sliced into 1/4-inch-thick rounds)
• 2 eggplant (Medium; cut into 1-inch cubes or spears)
• 3 sweet red peppers (Such as bell peppers or red cubanelle peppers; seeded and cut into 1/4-inch strips)
• 3 sprigs fresh rosemary (Use 1 sprig with each of the pepper, eggplant, and zucchini pans)
• 6 sprigs fresh thyme (Use 2 sprigs with each of the pepper, eggplant, and zucchini pans)
• 1 cup olive oil (More as needed; use 3 tablespoons on each vegetable pan and the remaining 1/4 cup or more for the final bake)
• 2 heirloom or beefsteak tomatoes (Large; peeled, seeded, and diced, reserving the juices)
• 2 small bay leaves (Ripped in half)
• 1.5 tsp fine sea salt (More as needed; sprinkle lightly over vegetables and adjust at the end)
• freshly ground black pepper (To taste)

Steps

1. 1

   Heat the oven to 350°F (175°C). Have several rimmed baking sheets ready; work in batches if necessary so the vegetables can roast in a single layer.

2. 2

   Smash and peel 3 garlic cloves, reserving the fourth clove. Halve the onions through their roots, then slice the halves into 1/4-inch-thick pieces.

3. 3

   Slice the zucchini into 1/4-inch-thick rounds. Cut the eggplant into 1-inch cubes or spears. Seed the peppers and cut them into 1/4-inch-thick strips.

4. 4

   Spread each vegetable on a separate rimmed baking sheet, using extra sheets as necessary. Add the 3 smashed garlic cloves to the onion pan.

5. 5

   Add 1 sprig of rosemary and 2 sprigs of thyme to each of the pepper, eggplant, and zucchini pans.

6. 6

   Sprinkle the vegetables lightly with salt. Drizzle 3 tablespoons of olive oil over each pan, distributing the oil as evenly as possible.

7. 7

   Place all the pans in the oven, or roast them in batches if they do not fit. Roast until the vegetables are very tender and lightly browned at the edges. The peppers will take about 35 to 40 minutes and their skins should shrivel; the eggplant and zucchini will take about 40 to 45 minutes, with the eggplant slightly crisp at the edges and the zucchini thoroughly cooked; the onions will take about 60 to 65 minutes.

8. 8

   Shake or stir the pans every 15 to 20 minutes, especially the onions. Do not worry if the vegetables lose their individual shape or look imperfect; they will meld together later.

9. 9

   While the vegetables roast, bring a large pot of water to a boil. Add the tomatoes and blanch them for about 10 seconds, just until their skins split.

10. 10

    Use a slotted spoon to transfer the tomatoes immediately to a bowl of ice water to cool them.

11. 11

    When the tomatoes are cool enough to handle, use a paring knife to peel them; the skins should slip off easily. Halve the tomatoes across their equators.

12. 12

    Set a sieve over a bowl. Working over the bowl, use your fingers to remove the tomato seeds, allowing the seeds to catch in the sieve and the juice to run into the bowl. Discard the seeds, but reserve the juice.

13. 13

    Dice the peeled tomatoes and add them to the reserved tomato juice.

14. 14

    Finely grate or mince the remaining garlic clove. Add it to the tomatoes along with the bay leaves and a large pinch of salt. Set the tomato mixture aside.

15. 15

    When the roasted vegetables are done, combine them on one baking sheet or in a large, shallow baking dish. Add the tomato mixture, including the tomato juices and bay leaves.

16. 16

    Toss everything well. The vegetables may be stacked in the dish; that is fine. Cover them generously with the remaining 1/4 cup of olive oil, or more as needed, and sprinkle with additional salt. The vegetables should be well coated but not submerged in oil.

17. 17

    Return the dish to the 350°F (175°C) oven and cook for at least 1 hour, stirring every 15 to 20 minutes, until the vegetables are exceptionally tender and infused with the tomato juices and olive oil.

18. 18

    Season with additional salt and freshly ground black pepper to taste. Serve warm, or let the ratatouille cool and serve it at room temperature.

Notes

Ratatouille tastes better the next day and is an excellent make-ahead dish. Refrigerate for up to 5 days, then gently reheat it or bring it to room temperature before serving. The vegetables may be roasted in batches if all the pans do not fit in the oven at once.

Nutrition per serving

• side dish
• vegetarian
• vegan
• gluten-free
• dairy-free
• French
• Provençal
• roasted