Fire Roasted Ratatouille

 

Fire Roasted Ratatouille
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5 from 1 vote

Fire Roasted Ratatouille

Fire roasted tomatoes and roasted red peppers add a new dimension to a classic. Thinly sliced and layered vegetables make this presentation a showstopper. Plus, this fire roasted ratatouille is the perfect way to gather people to your table!
Keyword fire roasted ratatouille, ratatouille
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Author Ian Wickman

Ingredients

Tomato Base

  • 2 cups fire roasted tomatoes (if you don't have time to roast your own you can always use canned as a substitute)
  • 4 tsp garlic, minced
  • 1/2 cup dry white wine
  • 1 tsp salt
  • 1 tsp herbs de provence

Layered Vegetables

  • 2 each fire roasted red pepper, cut into 1 inch squares (same as the tomatoes, roast your own or get some pre made)
  • 1 each zucchini, sliced thin
  • 1 each yellow squash, sliced thin
  • 1 each japanese eggplant, sliced thin

Finish

  • 2 sprigs thyme
  • 2 tbsp olive oil (divided)
  • 1 pinch salt

Instructions

Prep

  • Preheat your oven to 375 degrees (I haven't done this on the grill but I think it might be even more delicious... maybe tonight!).
  • If you haven't done so already, make your <a href="https://idealistfoods.com/recipes/fire-roasted-tomatoes/">fire roasted tomatoes</a>. They will take about 40 minutes so make sure you add that in if you're not making them ahead.
  • Using a mandolin or knife slice your vegetables into thin slices. The eggplant may need a knife instead of the mandolin.
  • Cut your roasted red pepper into 1 inch squares.

Tomato Base

  • In a large dutch oven, or other bakeable dish, pour approximately 1 tbsp oil and spread it all over the bottom (your pans will thank you later).
  • In a medium bowl add tomatoes, minced garlic, white wine, salt, and herbs de Provence. Mix together until completely combined.
  • Pour tomato mix into the bottom of the dutch oven.

Layered Vegetables

  • Starting along the edge of your pan, alternating squash, zucchini, and eggplant, place one slice upright at a time. This ends up with much more vegetables and a perfect balance to the tomatoes. I used a 2 to 1 ratio of veggies to roasted red pepper so every second set I added a square of roasted red pepper. Your slices end up with 6 veggies then one red pepper and so on.
  • Work your way around the entire edge and then move in a row and repeat until the entire top of the dish is covered with the vertically standing layers of veggies.
  • Sprinkle with a little olive oil, salt and thyme leaves.
  • Cover and place in the oven. Bake until veggies are cooked and tender and bubbly, about 45 minutes.
  • Serve over rice, pasta or as a side (perhaps with some grill roasted chicken?). Even with just some bread to sop up the delicious tomato base... yum!

Notes

I will say, my girls are not huge on pure vegetable dishes but they LOVE this one. Avery says it tastes like pasta, which is about as high praise as she can give! The beautiful simplicity of the dish, combined with the amazing flavor of the fire roasted tomatoes and peppers... I'm drooling just writing this. Plus the incredible aroma will fill your entire house. As soon as you open your door for friends coming over they will be in love! In fact I think I'm going to go make some right now!

Comments(2)

  • November 3, 2020, 5:23 am  Reply

    5 stars
    Guys, Thanks For sharing this Great Recipe. My Family Loved it. I am definitely sharing this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.

    • Ian Wickman
      November 5, 2020, 8:49 pm

      Thank you so much! So glad you and your family enjoyed!

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