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Saturday, May 25, 2024

5 Ingredient Dinner: Lazy Man’s Ratatouille

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easy ratatouille recipe

Welcome again to our five-ingredient dinner sequence! This week’s entry is from my pal Brooks Reitz, who runs an empire of in style eating places in Charleston and can also be the steward of a beautiful life-style publication I learn religiously referred to as A Small and Easy Factor.

It was on that publication the place he not too long ago shared his recipe for ratatouille. However not your typical ratatouille. At this stage of life, he doesn’t have time for giant cooking tasks. “A meal requiring a number of steps, cautious measuring, or intensive planning just isn’t a meal I’m keen on,” he writes. If he did have time for challenge cooking, although, he concedes ratatouille could be one of many dishes that may make the reduce. “I’d like to take the time to fastidiously fry the person elements in olive oil, every reaching peak doneness earlier than fastidiously combining the components into an excellent, symphonic complete.” However till that day, there’s Lazy Man’s Ratatouille, a vegetarian dinner that leans on jarred tomato sauce for just a little help — and requires solely ONE pan within the kitchen.

easy ratatouille recipient

Lazy Man’s Ratatouille
From Brooks: This can be a stunning stew, simplified for a straightforward weeknight dinner. I really like this dish room temp (or chilly) with a scoop of ricotta and crusty bread. Serves 2-3, and may be scaled up or down. (The greens shrink significantly within the oven, so don’t fear in case your baking sheet or roasting pan seems to be actually crowded.)

2 medium zucchini, chopped into 1/2-inch items
2 Japanese eggplant (or any eggplant), chopped into 1/2 inch items
1/2 medium crimson onion, chopped into wedges and layers separated
6-8 small tomatoes, quartered
olive oil*
kosher salt and freshly floor black pepper*
1 cup jarred tomato sauce, equivalent to Rao’s
Elective add-ins: 3 tablespoons capers, recent herbs like basil or parsley, recent ricotta or yogurt, hunk of crusty bread

Warmth oven to 400°F. Chuck the zucchini, eggplant, tomatoes, and onion into an enormous roasting pan or baking sheet and season the entire mess in numerous olive oil (sufficient to coat, however not drench) and a bathe of kosher salt. After baking for quarter-hour, pull out the dish and add tomato sauce. (I take advantage of Rao’s as a result of I adore it, it’s straightforward to seek out, and it’s bought a number of easy elements.) Put this again into the oven and roast for an additional 35-45 minutes, till all the things is smooth however not collapsed. The zucchini ought to nonetheless have a little bit of life, and one of the simplest ways to verify is to try it out about half-hour in.

Let this cool on the stovetop, and when it has reached room temperature, you possibly can decide your add-ins (I’d argue the ricotta is a non-negotiable).

* We aren’t counting olive oil, salt, or pepper within the ingredient whole.

Thanks, Brooks!

P.S. Extra five-ingredient dinners, together with a tomato-feta tart.



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