What you are seeing here today may not be traditional ratatouille but to capture the spirit of French chef and restaurateur - Joël Robuchon of The Complete Robuchon: "The secret of a good ratatouille is to cook the vegetables separately so each will taste truly of itself".
This is how the roasted vegetables in this recipe are done. Seasoned and cooked in separate trays within a single oven roast, so that when they are combined in a single dish, each vegetable will taste truly of itself.
Similarly, the tomatoes are also "cooked" separately in a "no-cook" way - immersed in extra virgin olive oil, garlic, and basil, salt and black pepper.
Ratatouille is usually served as a side dish, but may also be served as a meal on its own (accompanied by pasta, rice or bread).
Ratatouille-Inspired Roasted Vegetables with Pasta 法式蔬菜杂烩
Ingredients:
5-6 small organic rainbow carrots (refer Roast Carrots recipe)
8-10 okra, keep whole, rinse and pat dry (refer Roast Okra recipe)
1 globe eggplant, rinse whole and pat dry (follow roasting instructions here).
"No-cook" tomato sauce (from two heirloom or large vine-tomatoes, refer recipe, prepare an hour or so, in advance
Directions: Preheat oven to 400F. Place the carrots, eggplant, okra in different tray. Drizzle each tray of vegetables with olive oil. Pinch of sea salt to each tray of vegetable. For the okra, add additional spice seasoning (refer to Roasted Whole Okra recipe). First load the eggplant and carrots into the oven to roast for 40 minutes (refer to Roasted Eggplant). After 20mins, load the okra tray to roast. At the end of roasting, remove the three trays from oven and cool for 10mins. Cut all vegetables (with kitchen shears ) including the roasted eggplant to bite-size pieces/chunks and gently toss the vegetables to mix. Add the cooked pasta, no-cook tomato sauce, and pasta in a big deep pot and mix thoroughly.
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Tag: ratatouille ,roasted vegetables pasta
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