Printable Recipe
Creamy and Smoky Ratatouille
A smoky and creamy version of ratatouille with summer vegetables, tomato and red bell pepper sauce, smoked paprika, cream, and Parmesan cheese.
Prep time
30 min
Cook time
1 hr
Total time
1 hr 45 min
Servings
6 servings
Ingredients
19
Steps
14
Filed under: vegetarian mains, french, baking, creamy, tomato, zucchini.
Source channel: Tatyana's Everyday Food
Key ingredients
Extra virgin olive oil, as needed, large red bell pepper, diced, large onion, diced, garlic cloves, minced, smoked paprika.
Ingredients
- Extra virgin olive oil, as needed
- 1 large red bell pepper, diced
- 1 large onion, diced
- 4 garlic cloves, minced
- 2 teaspoons smoked paprika
- 1 tablespoon French herbs (thyme, rosemary, bay leaf and lavender)
- Ground black pepper, to taste
- Salt, to taste
- Fresh thyme, as needed
- 1 1/2 cups crushed tomatoes
- 1 teaspoon sugar
- 2 tablespoons balsamic vinegar
- A few fresh basil leaves, chopped
- 1/2 cup heavy cream
- Heirloom tomatoes, quantity not specified
- Yellow zucchini, quantity not specified
- Green squash, quantity not specified
- Chinese eggplant, quantity not specified
- Parmesan cheese, quantity not specified
Method
- Heat a large frying pan over medium heat with extra virgin olive oil.
- Add the diced red bell pepper and onion and cook for 4 to 5 minutes, until translucent but not browned.
- Add the minced garlic, smoked paprika, French herbs, black pepper, salt and fresh thyme and cook briefly until aromatic.
- Stir in 1 1/2 cups crushed tomatoes, 1 teaspoon sugar and 2 tablespoons balsamic vinegar, then simmer over low heat for a few minutes.
- Stir in the chopped basil leaves and 1/2 cup heavy cream, then remove the sauce from the heat.
- Thinly and evenly slice the heirloom tomatoes, yellow zucchini, green squash and Chinese eggplant using a sharp knife or mandoline.
- Spoon about three-quarters of the sauce into the bottom of a casserole dish.
- Create small alternating stacks of the sliced vegetables and arrange them tightly over the sauce.
- Spoon the remaining sauce between the vegetable slices and around the edges of the dish.
- Brush the vegetables with olive oil and scatter with fresh thyme.
- Cover with foil and bake in a preheated oven at 375°F (190°C). Remove the foil after the first 15 minutes and continue baking for a total of about 1 hour.
- Sprinkle Parmesan over the top and bake for another 10 to 15 minutes.
- Optionally broil for 5 to 7 minutes, watching closely, until golden.
- Allow to cool for 15 to 20 minutes before serving.