From the Thermador and Tastespotting Ultimate Recipe Contest
Submitted by: Laura Daily
This dish is both simple and beautiful. Vivid colors of red and green reflect the colors of the season. (It can be your little secret that the meal was nearly effortless to create!) The hardest part of the dish is arranging the vegetables to your liking - but Laura finds that it's fun and meditative. (Adapted from Smitten Kitchen)
Easy, Serves 2-4
Prep time: 20 minutes
Cook Time: 40-45 minutes *depending on your oven, times may vary
1 Italian Eggplant (These are the smaller eggplants, you can use a normal one as well)
1 Yellow Summer Squash
1 Red Pepper- a larger/longer one
1/2 cup Medium Onion, chopped
1 clove of garlic, finely minced
2 Tablespoons Extra Virg
Laura uses a mandoline for this recipe. If you do not have one, make sure your knife is REALLY sharp because having thin, consistent slices of the veggies lends itself to a beautiful end product and even cooking.
Preheat your oven to 375 degrees fahrenheit.
Combine the tomato puree', onion, garlic, salt, and pepper in your cast-iron skillet. Drizzle one tablespoon of the Olive oil over the top and set aside. Using your mandoline, slice each vegetable into very thin rounds. Reserve each vegetable into it's own separate pile- this will make it easier to arrange them in the skillet.
On top of the tomato puree' mixture, arrange your vegetables by alternating them in your preferred pattern (She eggplant-summer squash-zucchini-red pepper). Do this so that you create concentric circles in your cast-iron pan, starting from the outside working in. Overlap the vegetables significantly, so that only a little bit of the previous vegetable shows from underneath the one that covers it. Remember Remy's beautiful arrangement of the vegetables in the movie Ratatouille? That's the goal with this dish! Your patience will be rewarded.
Once you have your skillet filled with the veggies, remove the thyme leaves from their stems and sprinkle over the top. If using oregano, simply sprinkle over the top. Add salt and pepper to your liking and drizzle the remaining tablespoon of oil over the top.
Place the skillet in the oven and allow it to bake for 40-45 minutes depending on the thickness of your vegetables. When they become transparent, the dish is done so check it periodically.
Carefully remove your skillet and portion out into serving dishes. *Laura recommends serving with white rice, and a dollop of goat cheese on top! Enjoy!