Printable recipe cardTatyana's Everyday Food
Creamy and Smoky Ratatouille
Original source
Tatyana's Everyday Food on YouTubeA smoky and creamy version of ratatouille with summer vegetables, tomato and red bell pepper sauce, smoked paprika, cream, and Parmesan cheese.
A smoky and creamy version of ratatouille with summer vegetables, tomato and red bell pepper sauce, smoked paprika, cream, and Parmesan cheese.
Ingredients
18
Steps
12
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Ingredients
- Pompeian's robust extra virgin olive oil
- 1 large diced red bell pepper
- 1 large diced onion
- 4 minced garlic cloves
- 2 teaspoons smoked paprika
- 1 tablespoon French herbs (thyme, rosemary, bay leaves, lavender)
- Ground black pepper
- Salt
- Fresh thyme
- 1.5 cups crushed tomatoes
- 1 teaspoon sugar
- 2 tablespoons organic balsamic vinegar
- Half a cup heavy cream
- Heirloom tomatoes
- Yellow zucchini
- Green squash
- Chinese eggplant
- Parmesan cheese (for topping)
Method
- Heat a large frying pan over medium heat and add olive oil.
- Add diced red bell pepper and onion, cook for 4-5 minutes until translucent.
- Add minced garlic, smoked paprika, French herbs, black pepper, salt, and fresh thyme; cook briefly.
- Pour in crushed tomatoes, add sugar and balsamic vinegar, simmer on low heat for a few minutes.
- Add heavy cream to the sauce, stir, then remove from heat.
- Slice vegetables thinly and evenly using a sharp knife or mandoline.
- Brush sliced vegetables with olive oil using a pastry brush.
- Layer vegetables in a baking dish, pour the prepared sauce over them.
- Bake at 375°F (190°C) for 1 hour, covered with foil for the first 15 minutes.
- Remove foil, sprinkle Parmesan cheese on top, bake for another 10-15 minutes.
- Optionally, broil for 5-7 minutes until golden.
- Let cool for 15-20 minutes before serving.
