Wednesday, August 15, 2012

Very little thanks to my Garden

Tonight I made Ratatouille.  But I roasted it in the oven.  And I liked it even more than traditionally cooked.

        2 squash - zucchini and yellow is what I used, large dice
        1 Red Pepper, large dice
        1 Eggplant, large dice
        6 small Tomatoes, cored and quartered
        1 Onion, peeled, halved and sliced into quarters
        lots of olive oil
        All the garlic I had
        1 tsp salt
        grinds of pepper

        Preheat the oven to 350 F.
        I started with two stoneware pans.  In each I drizzled a good amount of olive oil.  First pan, squash, eggplant and red pepper, each in its own area.  Second pan, tomatoes and onions.  Smash lightly (crack?) but don't chop the garlic and distribute it between.  Drizzle more olive oil.  Sprinkle generously with salt.  Grind pepper liberally over the top.  Put in the oven.

       If you have a convection oven, use it.  We are going to remove moisture and get some color on everything.  How long?  Until it smells good then a little longer.
       Take the trays out, set them aside to cool.
       Remove the tomato skins if you want.  Scrape everything into a bowl.  Stir and eat.  I like a little Parmesan cheese and some fresh basil.  Someone else likes a sprinkling of red wine vinegar.  Really good on pasta, the penne, not spaghetti.

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