Oven Roasted Organic Ratatouille Perfect PairingsEntréeVegetarianCabernet Sauvignon “Eating vegetarian can be easy with my oven roasted ratatouille. Preparing this dish with organically grown ingredients and enjoying it with the 2019 Cabernet Sauvignon – organically grown is the perfect way to celebrate sustainable agriculture.” – Erin Enstice, AVV Enologist – Serves 8 – Sauce Ingredients: 2 Tbsp. extra virgin olive oil 1 yellow onion, diced 4 garlic cloves, minced 1 red pepper, diced 1 yellow pepper, diced Salt and pepper, to taste 28 oz. can crushed tomatoes 2 Tbsp. fresh basil (8-10 leaves) Herb Seasoning Ingredients: 2 Tbsp. fresh basil (8-10 leaves) 1 tsp. garlic, minced 2 Tbsp. fresh parsley, chopped 2 tsp. fresh thyme Salt and pepper, to taste 4 Tbsp. extra virgin olive oil Veggies: 1 eggplant, sliced into thin rounds 6 Roma tomatoes, sliced into thin rounds 2-3 yellow squash, sliced into thin rounds 2-3 zucchini, sliced into thin rounds This recipe was made using all organic ingredients Method of Preparation: Preheat oven to 375˚ F. Veggies: Slice the eggplant, tomatoes, squash and zucchini into approximately 1/16″ rounds. Set aside while you prepare the sauce. Sauce: Heat the olive oil in a 12″ oven-safe pan over medium-high heat. Sauté the onion, garlic and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Simmer to reduce sauce for 10-15 minutes, stirring occasionally. Remove from heat, then add the basil. Taste and adjust seasoning as needed. Stir once more, then smooth the surface of the sauce into a flat layer. Layer the sliced vegetables vertically around the skillet in alternating patterns (for example, eggplant, tomato, squash, zucchini, repeat) packing them as tightly as you can on top of the sauce. Continue to layer from the outer edge to the middle of the pan. Season with salt and pepper to taste. Herb Seasoning: In a small bowl, mix the basil, garlic, parsley, thyme, salt, pepper and olive oil. Spoon the herb seasoning over the vegetables. Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until bubbly and the vegetables are softened and starting to brown slightly. Let ratatouille sit for a few minutes before serving.
