Chef Devan Rajkumar puts a spin on the classic ratatouille recipe.
Ratatouille
Serves: 4
Ratatouille ingredients:
- 2 cups homemade or gourmet chunky tomato sauce
- 6 Roma tomatoes (extra firm)
- 2 green zucchini
- 1 celeriac bulb
- 2 yellow squash
- 2 Japanese eggplant
- 1 chorizo sausage, finely diced
- ¾ cup smoked shredded smoked mozzarella
- 1 tbsp freshly chopped parsley (garnish)
Seasoning ingredients:
- 2 tbsp olive oil
- 1 tbsp Herbes de Provence
- 2 tsp minced garlic
- 1 ½ tsp coarse salt
- 1 tsp coarse ground black pepper
- 1 tsp red chili pepper flakes
Method:
Heat 1 tbsp oil in a frying pan. Add chorizo and sauté until it just beings to crisp. With a slotted spoon, remove chorizo from oil and set to rest on a paper towel.
Add oil to tomato sauce and mix with a spoon.
Combine seasoning ingredients and set aside.
With a mandolin or a very sharp knife, slice all vegetables into 1/16” rounds. Set aside.
Pour tomato sauce into a large oval baking dish and evenly distribute the cheese on top; even out the surface.
Layer the vegetables interchanging and overlapping them such that only the tip of the previous vegetable slice is visible. Repeat this process until the dish is full.
Pour or brush the seasoning mixture across the top of the vegetables.
Bake covered for 35 minutes at 350F and then uncovered for 10 minutes.
Remove from the oven and allow to sit for 10-15 minutes prior to serving.
Top with the crisp chorizo and fresh chopped parsley.
Courtesy Devan Rajkumar
@chefdevan