- 2 medium sized tomatoes, greens removed
- 1 bulb garlic, tip cut off to expose cloves on top
- 1 Japanese eggplant
- 1 yellow zucchini (unpeeled)
- 1 green zucchini (unpeeled)
- 1 long red pepper, de-seeded
- 1 very large carrot
- 2 heaping tablespoons tomato paste
- 1/2 teaspoon sea salt
- 2 tablespoon olive oil + additional for drizzling
- 2 tablespoons leaves fresh thyme
- 1 tablespoon leaves oregano
- Fresh cracked black pepper
- Dash smoked salt
Preheat your oven to 400 °F. Roast the tomatoes and garlic bulb (drizzled with a touch of olive oil) for 45 minutes to 60 minutes, or until skins on tomatoes are very wrinkly and darkened, and the garlic is caramelized and fragrant. Remove from the oven, let cool and then remove skins from the tomatoes and the roasted garlic cloves from the bulb.
Decrease your oven temp to 375 °F. Slice the eggplant, zucchini, red pepper, and carrot into even slices, about 1/6 to 1/4 of an inch thick.
In a food processor, blend the roasted tomatoes and garlic along with the tomato paste, sea salt and 2 tablespoons olive oil until very smooth. Spread 3/4 of the sauce into the bottom of a lightly oiled ceramic oven safe dish. Arrange the sliced vegetables into a spiral ring, alternating the colors to create an eye-catching pattern. Drizzle with olive oil (about 1 1/2 tablespoons) and the remainder of the sauce. Top with fresh thyme, oregano, black pepper and smoked salt.
Top with a layer of parchment paper to cover and bake in preheated oven for 55 minutes. Let cool and then serve alone or on a bed of mashed potatoes, quinoa, forbidden rice, or your favorite grain.
Ratatouille is yummy 🙂