Subj : T.O.H. Daily Recipe - 110
To   : All
From : Dave Drum
Date : Sun Jun 04 2023 14:00:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ratatouille Just Like Remy's
 Categories: Vegetables, Herbs, Squash
      Yield: 4 servings
 
      2 tb Olive oil
      1 md Onion; chopped
      1 md Red bell pepper; chopped
      4 cl Garlic; minced
     28 oz Can crushed tomatoes *
      2 tb Minced fresh basil
    1/2 lb Small zucchini; thin sliced
    1/2 lb Yellow summer squash; thin
           - sliced
    3/4 lb Chinese eggplant; thin
           - sliced
      6    Plum tomatoes, thinly
           - sliced

MMMMM--------------------------TOPPING-------------------------------
      4 tb Olive oil
      2 tb Minced fresh basil
      2 tb Minced fresh parsley
      2 ts Minced fresh thyme
      1 cl Garlic; minced
 
  * Not all canned tomatoes are created equal. For humble
  dishes like ratatouille, it’s worth investing in a can
  of high-quality San Marzano or Red Gold tomatoes. They
  make a big difference in the end result.
  
  Set the oven @W 375ºF/190ºC.
  
  In a large ovenproof skillet, warm the oil over medium
  high heat. Add the onions, red peppers and garlic and
  cook and stir until tender, about four to five minutes.
  
  Add the crushed tomatoes and basil to the vegetables.
  Bring to a boil, then reduce the heat. Simmer,
  uncovered, until slightly thickened, about 10 minutes.
  Remove the skillet from the heat.
  
  On a flat surface, layer the sliced vegetables into
  stacks. Start with a zucchini slice, followed by a slice
  of yellow squash, then eggplant, and then tomato. Be
  sure to keep your stacks small. While it may be tempting
  to make really tall stacks to speed up the process,
  they’re more difficult to handle.
  
  Move the stacks of sliced vegetables into the skillet,
  placing them on their sides around the outside edge of
  the skillet in a circular pattern. Continue adding
  stacks to make concentric circles until the skillet is
  full. (We use the same method for this show-stopping
  apple scalloped potatoes recipe.) Work slow and small,
  and you’ll be rewarded with an elegantly spiraled
  ratatouille that’s just like Remy’s.
  
  In a small bowl, combine the topping ingredients, then
  brush the herb mixture generously over the vegetables.
  
  Cover the vegetables with a single layer of parchment
  paper (not wax paper) and bake until the vegetables are
  almost tender, about 40 minutes. Remove the parchment
  paper and continue to bake until the vegetables are
  tender and the sauce is bubbling, about 15 to 20 minutes
  longer.
  
  Let stand for at least 10 minutes before serving.
  
  Lauren Habermehl, Milwaukee, Wiscinsin
  
  Makes: 4 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Dorito implies the existence of a larger, possibly tastier Doro
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