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The Everyday Chef: Roasted Ratatouille with Simple Marinara

Andrew Dole, RDN
Everyday Chef, Fruits & Veggies—More Matters

Andrew Dole, Everyday Chef, Fruits & Veggies-More Matters

Roasted Ratatouille w/ Simple Marinara
This roasted version of ratatouille uses the oven to do all the heavy lifting while we create a quick marinara to complete this simple dish.  Available all year round, yellow squash, zucchini, and eggplant are the stars of this recipe.  Served with a ten-minute marinara, it can be a hearty meatless meal or paired with things like rigatoni pasta, grilled chicken, and poached eggs.

Why I Chose Roasting?
Roasting is one of the most versatile cooking techniques available and happens to be my personal favorite.  It isn’t the fastest or most glamorous of all the cooking methods, but it is hands-off and extremely reliable.  For busy cooks minimal effort cooking with consistent results are desirable characteristics.

Roasting is also a powerful flavor developing tool.  At home I roast between 425°-450°F so that water is quickly evaporated away and allows for the natural sugars and amino acids to be transformed through two processes; caramelization and the Maillard reaction.  These processes are responsible for the browning of food and add a depth of flavor many refer to as the mysterious “restaurant flavor.”

Roasted Ratatouille Ingredients

Extra Virgin Olive Oil (EVOO) or Canola

1.5 Tbsp

 

Eggplant

1 Medium Sized

Diced 1” Cubes

Yellow Squash

2 Each

Sliced ½” Rounds

Zucchini

2 Each

Sliced ½” Rounds

Bell Pepper, Green

1 Each

Seeded, Cut to 1” Shapes

Kosher Salt and Pepper (S&P)

To Taste

 

Procedure

1. Preheat oven to 425°F.

2. Spread 1Tbsp oil around the edges of a large bowl. 
Spread 1Tbsp oil around the edges of a large bowl.
3. Add diced eggplant. Toss to coat evenly. Sprinkle lightly with S&P.

Add diced eggplant. Toss to coat evenly. Sprinkle lightly with S&P.
4. Spread eggplant evenly onto an unlined sheet tray.  Reserve bowl.
Spread eggplant evenly onto an unlined sheet tray. Reserve bowl.
5. In the reserved bowl add remaining ½ Tbsp oil.

6. Add cut yellow squash, zucchini, and bell pepper to bowl. Toss to coat in oil. Sprinkle lightly with S&P.

Add cut yellow squash, zucchini, and bell pepper to bowl. Toss to coat in oil. Sprinkle lightly with S&P
7. On separate unlined sheet tray spread out squash and pepper mixture.
On separate unlined sheet tray spread out squash and pepper mixture.
8. Place both sheets trays in the oven and roast for approximately 20-25 minutes, turning once.
Note: Don’t worry if the squash is only slightly browned, remove it when it is tender but firm and has some browning on the bottom.

9. While vegetables are roasting use this time to work on the marinara sauce.

10. When eggplant is browned, remove from oven and scrape into a bowl and keep warm, but do not cover tightly.
When eggplant is browned, remove from oven and scrape into a bowl and keep warm, but do not cover tightly.

Simple Marinara Ingredients

Extra Virgin Olive Oil (EVOO) or Canola

1 Tbsp

 

Tomato Paste

1 Tbsp

 

Grape or Cherry Tomatoes

1 Pint

Leave Whole

Vegetable Stock

1 Cup

 

Canned Tomatoes, Fire Roasted Dice

14 Ounces

 

Red Pepper Flake

¼ tsp

 

Thyme, Fresh

3 Sprigs

Rough Chopped

Flat Leaf Parsley

¼ Cup

Rough Chopped

Onion Powder

½ tsp

 

Garlic Powder

½ tsp

 

Kosher Salt

¼ tsp

 


Procedure
1. In a large sauté or sautoir pan add oil and tomato paste.
In a large saute or sautoir pan add oil and tomato paste.
2. Over medium heat brown tomato paste, stirring frequently, until a brown, rust color is reached.
Over medium heat brown tomato paste, stirring frequently, until a brown, rust color is reached.
3. Add tomatoes; stir gently scraping the tomato paste from bottom of pan. Cook until tomato skins wrinkle.

4. Add stock (deglaze), stirring and scraping browned tomato paste from bottom of pan.
Add stock (deglaze), stirring and scraping browned tomato paste from bottom of pan.
5. Reduce stock by 50%.
Reduce stock by 50%.
6. Stir in canned tomatoes with juice, red pepper flake, garlic and powders.
Stir in canned tomatoes with juice, red pepper flake, garlic and powders.

7. Reduce heat, simmer 5-10 minutes, stirring occasionally.  If a thicker consistency is desired simmer longer.

8. Finish by folding in parsley, thyme and salt.
Finish by folding in parsley, thyme and salt.
9. Taste and adjust seasoning as desired.
Taste and adjust seasoning as desired.

Serve
Serve

Photo Credit: Andrew Dole

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