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Discover Seed To Plate
8 servings
INGREDIENTS

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 METHOD

PREPARATION

VEGETABLES

  1. Start by preheating your Wolf Convection Steam Oven at 375°F on Convection Humid mode.
  2. 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

  1. 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.
  2. 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.
  3. 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

  1. 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.
  2. 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.
  3. Bake the Ratatouille for about 40 - 50 minutes, just until the vegetables are softened. Garnish with some lemon zest, and serve warm.
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