- Cast Iron Skillet: A versatile cookware piece ideal for sautéing vegetables with high heat and even cooking capabilities.
- Mandoline Slicer: For uniform slices of zucchini, eggplant, and bell peppers to enhance presentation.
- Large Cutting Board: Essential for preparing large quantities of vegetables required in the recipe.
- Stainless Steel Mixing Bowls: Durable bowls useful for mixing dressings or marinades that might complement Ratatouille dishes.
- Food Processor: To quickly chop vegetables into uniform pieces, reducing preparation time.
- High-Sided Saucepan: Needed to cook the ratatouille filling at a low simmer without evaporation for proper flavor melding.
- Wooden Spoon Set: Versatile set including spoons of various sizes useful for stirring and serving the dish.
- Food Storage Containers (Glass or Plastic): Perfect for storing leftovers in Ratatouille form, microwave safe options available if reheating is planned.
- Measuring Cups and Spoons Set: Essential for measuring ingredients prior to cooking the recipe.
- Silicone Spatula: Useful for stirring without scratching pans or utensils; easy to clean and maintain.
- Oven Mitts: Necessary when cooking in cast iron skillet over high heat, especially if baking is involved.
1 bulb fennel, stalks discarded
3 red bell peppers, pierced with tip of knife
3 yellow bell peppers, pierced with tip of knife
2 medium zucchini, quartered
1 medium eggplant, quartered
About 1/2 cup extra-virgin olive oil
1 head garlic
2 cups tomato sauce
1 tablespoon fresh basil, chopped
2 teaspoons fresh thyme, chopped
2 teaspoons fresh marjoram, chopped
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon balsamic vinegar
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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