Drizzle onion with olive oil.
Drizzle bell peppers with olive oil.
Repeat with zucchini, season with salt and pepper.
Repeat with the yellow squash.
And the eggplant that has been salted to remove water.
Place all the veggies into the 4.10 combi that has been preheated to 450F (232C).
Roast at 400F (204C) for 20 min with the browning level set to 4.
While the vegetables are roasting gather herbs, garlic and stock.
After the veggies are roasted combine rosemary, garlic, and thyme with them.
Place into a half sized hotel pan (2") and add stock.
Place in oven preheated to 400F (204C).
Roast at 350F (177C) for 30 min in convection mode.
After removing from the oven, strain off the juices and reduce to sauce consistency.
Remove the skin and seeds from tomatoes and dice for garnish.
Place ratatouille in the center of the plate, spoon sauce to surround it.
Garnish and serve!
- 2.0 Medium zucchini (medium dice)
- 2.0 Medium summer squash (medium dice)
- 1.0 Large yellow onion (diced)
- 1.0 Medium eggplant (medium diced and salted)
- 1.0 Red bell pepper
- 1.0 Green bell pepper
- 1.0 Yellow bell pepper
- 2.0 Tomatoes, skinned and deseeded
- 2.0Tbsp Minced garlic
- 1.0Tbsp Fresh thyme, minced
- 1.0Tbsp Fresh rosemary, minced
- 1.5c Vegetable stock
- Olive oil
Menomonee Falls, WI