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Culinary Vacations for Lovers of Food and Wine

France

Ratatouille

 “Ratatouille is a typical, tasty vegetable dish from the south of France served either hot or cold, as a main course, or to garnish grilled meat or fish dishes.”

Ingredients

Serves 4

8 fresh ripe tomatoes (about 2 cups)

4 medium-sized green zucchinis

1 small cooking onion

1 small red onion

1 yellow pepper, ribs and seeds taken out

1 red bell pepper, ribs and seeds taken out

4 cloves of garlic, minced

4 tablespoons extra virgin olive oil

bay leaf

10 sprigs thyme

1 teaspoon Herbs of Provence

sea salt, to taste

freshly ground black pepper, to taste

½ cup shredded fresh basil leaves

Method:

1) Prepare all vegetables and pre-heat oven to 300 degrees F.

2) Blanch fresh tomatoes by placing tomatoes into a pot of boiling water (keeping the tomatoes submerged for 20 seconds), remove to a cold water bath. Peel the skin, and slice, widthwise, into 1 ½ cm rounds. 

3) Slice zucchinis into ½ cm thin rounds (you can use a mandolin).

4) Slice the onions into long narrow thin strips (1 cm in width), do the same for the peppers and mince garlic cloves.

5) Heat a large non-stick skillet with olive oil over medium heat.  When nice and hot sauté the minced garlic for 1 minute (don't brown), then add the onion, bay leaf, and 2 sprigs of thyme, and cook down the onions until they are soft but not browned.  Then, add the peppers and a nice, big pinch of salt.  Allow the peppers to cook-down to the point that they are soft.

6) Remove the bay leaf and thyme.  Add this mixture to a standard 9/13" casserole dish, covering the bottom of the dish.

7) Layer the zucchini and tomato slices on top, alternating in a decorative circle and overlapping each zucchini and tomato over the next piece very tightly.   Follow the shape of the casserole dish for the pattern.  Sprinkle some salt, a little black pepper and Herbs de Provence on top.

8) Cover the dish with tin-foil and place in the oven for 45 minutes.  After that time, remove tin-foil and bake for another 20 minutes, or until all of the excess liquid in the pan is absorbed.  Remove, let cool for a few minutes, garnish with fresh basil and enjoy!

Chef's Note:

Here is how to make your very own Herbs de Provence, the famous mixture of herbs commonly found in the south of France. Mix together 1 tsp dried thyme, 1 tsp ground rosemary, 1 tsp summer savory, 1/2 tsp lavender (optional but traditional), 1 tsp marjoram, 1 tsp dried basil, ½ tsp dried sage, ½ tsp dried oregano.  Combine all ingredients in a small bowl. Crush slightly with a pestle or the back of a spoon.  Store in an airtight container.

If you have questions about any of these recipes don’t hesitate to ask us – the recipes are in the chef’s own words.