Courtesy of Liz Burrell, Big Green Egg Culinary Events Manager
Ingredients
- 3 eggplants
- 8 Roma tomatoes
- 3 yellow squashes
- 2 medium zucchinis
- 1 loaf of sourdough bread
Sauce Ingredients
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 onion, diced
- 4 garlic cloves, minced
- 1 yellow bell pepper, finely diced
- Salt and pepper, to taste
- 16 oz can crushed tomatoes
- 2 tbsp chopped fresh basil
Seasoning Ingredients
- ¾ cup extra virgin olive oil
- ½ cup fresh basil, chopped
- 6 cloves garlic, minced
- ½ cup fresh parsley, chopped
- 1½ tbsp fresh thyme
- 2 tsp dried oregano
- Salt and pepper, to taste
Instructions
Set the EGG for indirect cooking with a convEGGtor at 375°F/190°C. Add the Cast Iron Skillet to the grid to preheat.
Slice the eggplant, Roma tomatoes, squash and zucchini into thin rounds; set aside.
Make the sauce provide below.
Arrange the sliced veggies in the skillet, alternating the eggplant, tomato, squash and zucchini on top of the sauce from the outer edge to the middle of the skillet. Season with salt and pepper. Spoon the seasoning over the vegetables, reserving some to top the plated ratatouille and the bread.
Cover the skillet with foil and roast for 40 minutes. Uncover and continue cooking for another 20 minutes, until the vegetables soften. Remove the skillet from the EGG.
Slice the bread and place on the cooking grid to toast for 5-10 minutes until browning. Remove the bread and brush with some of the reserved herb seasoning.
Serve warm with the toasted bread as a main dish or side … enjoy!
This is SO good. We have served it at several dinner parties, casual and upscale. A definite keeper and staple for us.