Ratatouille by @conscious_cooking 💥🌱 This looks like a plant-based optical illusion!
For the base:
2-3 fresh tomatoes, pureed with a pinch of sea salt⠀
2 Tbsp olive oil, divided⠀
3 tsp fresh herbs, finely chopped⠀
1 shallot, finely chopped⠀
1 garlic clove, finely chopped⠀
1 Asian eggplant⠀
1 long, skinny zucchini⠀
1 long, skinny yellow summer squash⠀
20 cherry tomatoes⠀
1⁄2 orange bell pepper, deseeded⠀
Sea salt and pepper
•Preheat oven to 400°F. Pour tomato puree, 1 Tablespoon of olive oil and half of⠀
the chopped fresh herbs into a baking dish. Stir in the chopped shallot and garlic.⠀
Season with salt and pepper.⠀
•Using a mandolin, or a really sharp knife, thinly and evenly, slice the vegetables. Make the slices thin, about 1/8’ (3mm) thick. The thinner, the better!⠀
•Make mini-stacks of about 20 slices in sequence. Arrange a few stacks at a time into the prepared baking dish in a concentric spiral from the outer edge to the inside, fanning them out a bit so that you can see the top 1/8” of all the slices. “Stand” them up a little, so you can it as many vegetable slices in as possible, but you may still have some leftover veggies. Save the smaller rounds for the center of the dish.⠀
•Drizzle with the remaining tablespoon of olive oil and season with more salt and pepper. Sprinkle the remaining chopped herbs. Cover the dish with a piece of parchment paper cut to it just inside the dish rim, directly on top of the vegetable arrangement.⠀
•Bake for 40 minutes -1 hour (depending on how thick your vegetable slices are), until vegetables are soft, but not limp. Serve this easy, yet impressive dish with pride! Enjoy!
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