23
Sep
17

Ratatouille

Roasted vegetables have been made before but when following this recipe, I thought, would it worth the extra work? Yes it was. Bacon fat was utilized instead of the olive oil. The result was a delicious dish, seemingly better once refrigerated.

Here’s the recipe I more or less followed.

https://cooking-without-limits.com/2016/07/24/ratatouille/

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salting the zuchs and the eggplant, sea salt.

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prep the rest if the veggies, some cherry tomatoes processed, served as the tomatoe juice.

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Veggies, towel dried…

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Fry time…

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A pleasing colorful mix…

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Added tomato juice…..

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Stove top cooking….

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Layering the veggies for final cooking.

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Very savory dish, more flavor than I expected as I held back on adding additional herbs or spices. I would have to make this with olive oil vs. bacon fat for a comparison. Refrigerated, excellent side dish, such as with braised chicken thigh with cherry tomato.

and also as a pizza topping.

 One half of the sheet pan pizza with the ratatouille.

IMG_3245


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