How to make ratatouille, a vegetable dish that’s both hearty and healthy

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This fall ratatouille recipe works perfectly as a hearty side dish or a delicious vegetarian main. The different colored vegetables look great on the table, too.

TOTAL TIME: 1 hour 20 minutes
YIELD: 4 servings

Ingredients

  • 1 cup crushed tomatoes
  • 1 tablespoon extra virgin olive oil (plus more for drizzling)
  • 1/4 teaspoon apple cider vinegar
  • 1 teaspoon minced garlic
  • 1 tablespoon fresh basil, sliced
  • 1 teaspoon herbs de Provence 
  • 1/4 teaspoon chili powder
  • 1-2 large zucchini, sliced (about 1 1/2 cups)
  • 1 large Japanese eggplant, sliced (about 3 cups)
  • 3 large Roma tomatoes, sliced (about 3 cups)
  • salt (for seasoning)
  • 1 sprig of rosemary

10" Round Baking Dish

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Instructions

  1. Preheat oven to 350° F. Lightly grease a round baking dish and set aside. 
  2. In a medium mixing bowl, combine the crushed tomatoes, oil, vinegar, garlic, basil, herbs de Provence and chili powder.
  3. Pour the tomato mixture into the prepared baking dish and smooth it into an even layer.
  4. Stack the veggie slices in alternating patterns on their sides in the dish (with the skin sides up), leaning against the edge of the dish. Repeat until you’ve formed a couple of rows of veggies, filled the dish and used up all of your veggie slices.
  5. Drizzle the veggies with olive oil and a dash of salt. 
  6. Bake for about an hour, until the tomato sauce at the bottom is bubbling and the veggies are just tender.
  7. Garnish with chopped fresh rosemary and serve.

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  • 1 ¼ cup Almond flour
  • 1 1/8 cup Cake flour
  • 1 1/8 cup Sugar
  • ½ tsp Salt
  • ½ cup Brown butter (room temp)
  • 4 egg whites
  • 1 Tbsp Vanilla extract

Pecan Pie Filling Ingredients:

  • 1 cup Sugar
  • ¾ cup Dark corn syrup
  • ¾ cup Light corn syrup
  • 5 eggs
  • ¼ cup Unsalted butter
  • 1 vanilla bean
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  • ½ tsp Kosher salt
  • 3 Tbsp Bourbon

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  • 2 cups Milk
  • 1 ¼ cup Heavy cream
  • 9 Egg yolks
  • ¾ cup + 2 Tbsp – Sugar
  • 2 Vanilla beans
  • 1 tsp Kosher salt
  • 1 cup Crème fraiche

Instructions:

1. Preheat oven to 350 degrees Fahrenheit

2. To make the pecan pie filling, heat sugar, light and dark syrups, and vanilla to simmer. Remove from heat and add bourbon. Whisk the hot sugar mix into eggs while whisking. Add butter and salt.

3. To make the brown butter almond cake, mix all dry ingredients in a mixer with paddle attachment. Add in room temperature butter and continue to mix in slow speed. Then add egg whites and vanilla and mix until well incorporated.

4. Place cake batter in piping bag and pipe ½ inch thick in 1 8-inch pie dish or a 3” ramekin in diameter.

5. Place pecans on a sheet pan, and torch to char with TS4000 Bernzomatic torch. Then place pecans over brown butter cake batter in ramekins and pour sugar syrup to cover. Torch away air bubbles. Bake for 25-35 minutes.

OPTIONAL: Top off the dessert with a crème fraiche crème anglaise

1. To make the crème place milk, sugar, heavy cream, and vanilla beans into a stainless-steel pan and bring to a raging boil. While milk is heating place yolks, and salt in a container/bowl big enough to fit milk mix as well.

2. Have a hand blender on hand and ready, once milk mix comes to a raging boil, place handheld blender into the yolks mix and buzz milk mix into yolks. Strain using a chinois and add crème fraiche. Let cool before topping on pastry.

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RECIPE

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