Recipes Side Dishes Vegetables Ratatouille Gratin

Ratatouille Gratin

Ratatouille Gratin is rated 5.0 out of 5 by 2.
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Prep Time: 30 minutes
Cook Time: 60 minutes
Servings: 6

A mandoline makes quick work of slicing the vegetables for this simple yet sophisticated play on ratatouille, a Niçoise vegetable dish that is traditionally made with tomatoes, eggplant and squash.

Ingredients:

  • 4 Tbs. olive oil
  • 2 tsp. chopped garlic
  • 2 tsp. chopped fresh thyme
  • 1 yellow onion, thinly sliced
  • Salt and freshly ground pepper, to taste
  • 4 large plum tomatoes, sliced into 1/8-inch (3-mm) rounds
  • 2 large zucchini, sliced into 1/8-inch (3-mm) rounds
  • 2 large summer squashes, sliced into 1/8-inch (3-mm) rounds
  • 1 Japanese eggplant, sliced into 1/8-inch (3-mm) rounds

Directions:

Preheat an oven to 400°F (200°C).

In a 12-inch (30-cm) stainless-steel gratin over medium heat, warm 1 Tbs. of the oil. Add the garlic and thyme and cook, stirring occasionally, until fragrant, about 1 minute. Transfer to a large bowl and set aside.

Add another 1 Tbs. of the oil to the gratin and return to medium heat. Add the onion and cook, stirring occasionally, until the onions are tender and lightly caramelized, 12 to 15 minutes. Remove from the heat, season to taste with salt and pepper, and spread the onions to cover the bottom of the gratin.

Arrange the tomato slices in a single layer on paper towel–lined plates to absorb any excess liquid. Season with salt and pepper. Set aside.

Add the zucchini, squash and eggplant slices along with remaining 2 Tbs. olive oil to the bowl with the garlic-thyme mixture. Toss until well combined and season with salt and pepper.

To build the gratin, arrange overlapping slices of squash, eggplant and tomato, as if they were shingles, around the edge of the gratin. Continue by making a second ring of overlapping vegetable slices inside the first and finish with a row of overlapping slices down the center of the gratin.

Bake until the vegetables are lightly browned and tender, about 45 minutes. Let rest 5 minutes before serving. Serves 6.

Williams-Sonoma Test Kitchen

Rated 5 out of 5 by from Great recipe, easier than traditional ratatouille Great recipe, easier than traditional ratatouille! And, looks really nice and more presentable for guests.
Date published: 2015-07-21
Rated 5 out of 5 by from Perfect summertime dish I made this dish to accompany grilled fish. The combination was perfect for a light and delicious summertime meal. I chose the recipe because I wanted to use vegetables in season. I was blown away with how flavorful the dish turned out. Even my 2 year old ate it! The combination of caramalized onions with the garlic and thyme infused olive oil elevated these vegetables to another level. I did not use the exact amounts of tomato, zucchini and squash but instead I had enough to make the amount that I saw fit. I would say ended up using about half of the amount called for. Although I did follow the amount specified for everything else.
Date published: 2014-07-21
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