This classic Provencal dish is worth more than the sum of its parts. A simple combination of zucchini, eggplant, bell pepper, garlic, and onion are slowly simmered in a generous amount of olive oil and a touch of herbes de Provence. The long cooking time allows all the flavors to meld. An initial broiling step helps to drive off some of the water from the vegetables to ensure a flavorful ratatouille. As vegetables are the star of the show, be sure to use the freshest ones you can find.
- 1 zucchini, cut into ½ inch pieces
- 1 Japanese eggplant or 1 small globe eggplant, cut into ½ inch pieces
- 1 red bell pepper, cut into ½ inch pieces
- 1 onion, chopped
- ¼ olive oil
- 2 cloves garlic, peeled and smashed
- 1 tsp herb de provence
- 1 (15 oz) can fire roasted tomatoes, drained
- 1 tbsp torn basil leaves
1) In a large bowl stir together zucchini, eggplant, red bell pepper, onion, ¼ cup olive oil, 2 cloves minced garlic cloves, and 1 tsp herbs de provence. Divide vegetables between two Suvie pans and insert into your Suvie. Broil for 15 minutes, stirring halfway through.
2) Remove pans from Suvie and divide 1 can drained, fire roasted tomatoes and 1 ½ tsp salt between pans. Return pans to Suvie. Input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Bake at 400°F for 60 minutes
Top Zone: Bake at 400°F for 60 minutes
3) Remove from Suvie and stir in basil. Season to taste with salt and pepper. Serve with crusty bread on the side.
Nutritional Information per serving (4 servings per recipe): Calories 200, Total Fat 14g, Total Carbohydrates 18g, Total Sodium 1180mg, Total Protein 3g.