2 Chinese Eggplants
8 roma tomatoes
3 yellow squashes
3 zucchini
2 tbsp olive oil (divided)
2 tbsp Kinder’s Italian Chop House (divided)
28 oz crushed tomatoes
1 yellow onion
5 garlic cloves
1 bunch fresh basil
Step 1
In medium sauce pot add 1 tbsp oil. Allow to preheat over low and add 1 tbsp seasoning, allowing to bloom for 1-2 minutes.
Step 2
Increase heat to medium and add minced garlic and onion, sauté until fragrant and translucent, about 4 min.
Step 3
Stir in crushed tomatoes and cook for 3-5 minutes. Reduce heat to low, allowing sauce to simmer for at least 15 minutes while you prepare veggies.
Step 4
Slice all veggies uniformly, approximately 1/16 inch using a sharp knife or mandoline. Lay in independent rows for organization and easy stacking.
Step 5
Once all veggies are sliced, begin to assemble uniform stacks to make the dish easier to fill.
Step 6
Once stacks are made, spoon sauce in the bottom of a 9-10 inch circular baking dish. Sauce should cover bottom without being too deep, otherwise it will bubble through veggies.
Step 7
Place stacks in pan standing upright on end starting on the outer rim. Once outer ring is complete, repeat a smaller inner ring and fill center with extra veggies.
Step 8
After ratatouille is fully assembled, mix remaining tbsp of oil and seasoning in small bowl and brush over top of the veggies.
Step 9
Cover dish with foil and bake at 375 for 30 minutes, uncover, and bake another 10-15 minutes.
Step 10
Let cool for 5-10 minutes and serve as an entrée or side dish. Enjoy!
Smoky mesquite with sea salt & pepper
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