VEGETABLES
2 pcs eggplants
6 pcs large tomatoes
2 pcs yellow / summer squashes
2 pcs zucchinis
TOMATO SAUCE
3 tbsp olive oil
1 pc white onion, diced
4 cloves roasted garlic
1 pc large red bell pepper, diced
1 pc large yellow bell pepper, diced
As needed salt
As needed black pepper, freshly cracked
2 tbsp tomato paste
4 cups canned crushed tomatoes
1 cup chicken stock, hot
½ tsp dried oregano, ground
1 tsp garlic powder
2 tbsp fresh basil, chopped
1 tsp fresh thyme, chopped
ASSEMBLY AND GARNISH
3 tbsp olive oil
1 tbsp fresh basil leaves
1 tsp fresh thyme
As needed salt
As needed pepper
As needed parmesan cheese, grated
As needed lemon zest
VEGETABLES
2 pcs eggplants
6 pcs large tomatoes
2 pcs yellow / summer squashes
2 pcs zucchinis
TOMATO SAUCE
3 tbsp olive oil
1 pc white onion, diced
4 cloves roasted garlic
1 pc large red bell pepper, diced
1 pc large yellow bell pepper, diced
As needed salt
As needed black pepper, freshly cracked
2 tbsp tomato paste
4 cups canned crushed tomatoes
1 cup chicken stock, hot
½ tsp dried oregano, ground
1 tsp garlic powder
2 tbsp fresh basil, chopped
1 tsp fresh thyme, chopped
ASSEMBLY AND GARNISH
3 tbsp olive oil
1 tbsp fresh basil leaves
1 tsp fresh thyme
As needed salt
As needed pepper
As needed parmesan cheese, grated
As needed lemon zest
PREPARATION
VEGETABLES
- Start by preheating your Wolf Convection Steam Oven at 375°F on Convection Humid mode.
- To prepare the vegetables, slice the eggplant, tomatoes, yellow/summer squash, and zucchini into approximately 1mm rounds. Alternatively, you may use a mandoline to get even slices of the vegetables. Set aside to use for later.
TOMATO SAUCE
- To make the tomato sauce, heat the olive oil in a large pan over medium-high heat in your Wolf Induction Cooktop. Add the white onion, roasted garlic, and red and yellow bell peppers and sauté until soft, about 6 minutes. Season with some salt and pepper to taste, then add the tomato paste and cook for another 2 minutes.
- Add canned crushed tomatoes, chicken stock, ground oregano, and garlic powder and stir until the ingredients are fully incorporated. Let simmer for about 7 minutes or until it just begins to thicken. Season with salt and pepper as needed.
- Add the chopped fresh basil and chopped fresh thyme, then stir. Remove from heat, then transfer the tomato sauce to baking dish. Smooth the surface of the sauce with a spatula.
ASSEMBLY AND GARNISH
- To assemble, arrange the vegetable slices in sequence: eggplant, tomatoes, yellow/summer squash, zucchini, etc. Arrange a few stacks at a time on top of the tomato sauce layer in the baking dish in a concentric spiral, from the outer edge to the inside. Save the smaller rounds for the center of the dish.
- To make herb oil, blend the olive oil, fresh basil, fresh thyme, salt, and pepper in a blender or mortar and pestle. Drizzle all over the stacked vegetables, and sprinkle with some grated parmesan cheese.
- Bake the Ratatouille for about 40 - 50 minutes, just until the vegetables are softened. Garnish with some lemon zest, and serve warm.
PREPARATION
VEGETABLES
- Start by preheating your Wolf Convection Steam Oven at 375°F on Convection Humid mode.
- To prepare the vegetables, slice the eggplant, tomatoes, yellow/summer squash, and zucchini into approximately 1mm rounds. Alternatively, you may use a mandoline to get even slices of the vegetables. Set aside to use for later.
TOMATO SAUCE
- To make the tomato sauce, heat the olive oil in a large pan over medium-high heat in your Wolf Induction Cooktop. Add the white onion, roasted garlic, and red and yellow bell peppers and sauté until soft, about 6 minutes. Season with some salt and pepper to taste, then add the tomato paste and cook for another 2 minutes.
- Add canned crushed tomatoes, chicken stock, ground oregano, and garlic powder and stir until the ingredients are fully incorporated. Let simmer for about 7 minutes or until it just begins to thicken. Season with salt and pepper as needed.
- Add the chopped fresh basil and chopped fresh thyme, then stir. Remove from heat, then transfer the tomato sauce to baking dish. Smooth the surface of the sauce with a spatula.
ASSEMBLY AND GARNISH
- To assemble, arrange the vegetable slices in sequence: eggplant, tomatoes, yellow/summer squash, zucchini, etc. Arrange a few stacks at a time on top of the tomato sauce layer in the baking dish in a concentric spiral, from the outer edge to the inside. Save the smaller rounds for the center of the dish.
- To make herb oil, blend the olive oil, fresh basil, fresh thyme, salt, and pepper in a blender or mortar and pestle. Drizzle all over the stacked vegetables, and sprinkle with some grated parmesan cheese.
- Bake the Ratatouille for about 40 - 50 minutes, just until the vegetables are softened. Garnish with some lemon zest, and serve warm.
VEGETABLES
2 pcs eggplants
6 pcs large tomatoes
2 pcs yellow / summer squashes
2 pcs zucchinis
TOMATO SAUCE
3 tbsp olive oil
1 pc white onion, diced
4 cloves roasted garlic
1 pc large red bell pepper, diced
1 pc large yellow bell pepper, diced
As needed salt
As needed black pepper, freshly cracked
2 tbsp tomato paste
4 cups canned crushed tomatoes
1 cup chicken stock, hot
½ tsp dried oregano, ground
1 tsp garlic powder
2 tbsp fresh basil, chopped
1 tsp fresh thyme, chopped
ASSEMBLY AND GARNISH
3 tbsp olive oil
1 tbsp fresh basil leaves
1 tsp fresh thyme
As needed salt
As needed pepper
As needed parmesan cheese, grated
As needed lemon zest
PREPARATION
VEGETABLES
- Start by preheating your Wolf Convection Steam Oven at 375°F on Convection Humid mode.
- To prepare the vegetables, slice the eggplant, tomatoes, yellow/summer squash, and zucchini into approximately 1mm rounds. Alternatively, you may use a mandoline to get even slices of the vegetables. Set aside to use for later.
TOMATO SAUCE
- To make the tomato sauce, heat the olive oil in a large pan over medium-high heat in your Wolf Induction Cooktop. Add the white onion, roasted garlic, and red and yellow bell peppers and sauté until soft, about 6 minutes. Season with some salt and pepper to taste, then add the tomato paste and cook for another 2 minutes.
- Add canned crushed tomatoes, chicken stock, ground oregano, and garlic powder and stir until the ingredients are fully incorporated. Let simmer for about 7 minutes or until it just begins to thicken. Season with salt and pepper as needed.
- Add the chopped fresh basil and chopped fresh thyme, then stir. Remove from heat, then transfer the tomato sauce to baking dish. Smooth the surface of the sauce with a spatula.
ASSEMBLY AND GARNISH
- To assemble, arrange the vegetable slices in sequence: eggplant, tomatoes, yellow/summer squash, zucchini, etc. Arrange a few stacks at a time on top of the tomato sauce layer in the baking dish in a concentric spiral, from the outer edge to the inside. Save the smaller rounds for the center of the dish.
- To make herb oil, blend the olive oil, fresh basil, fresh thyme, salt, and pepper in a blender or mortar and pestle. Drizzle all over the stacked vegetables, and sprinkle with some grated parmesan cheese.
- Bake the Ratatouille for about 40 - 50 minutes, just until the vegetables are softened. Garnish with some lemon zest, and serve warm.
