Zesty Ratatouille Recipe
Caramelized onions and garlic with roasted eggplant in a sherried pepper sauce over grilled zucchini and squash with tempura fried asparagus
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Vegetables
Slice the eggplant, zucchini, and yellow squash into thick rounds. Chop the onion and garlic, and dice the red bell pepper.
Caramelize Onions and Garlic
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions and cook until they are translucent. Add the garlic and cook for another minute until fragrant.
Roast the Eggplant
In a separate baking tray, toss the sliced eggplant with 1 tablespoon of olive oil, salt, and black pepper. Roast in a preheated oven at 200°C (400°F) for about 20 minutes, or until golden brown.
Make the Sherried Pepper Sauce
In the skillet with the onions and garlic, add the diced red bell pepper and cook for about 5 minutes. Pour in the sherry and let it simmer for 5 more minutes. Blend until smooth. Return to the skillet, add paprika and cayenne pepper, and stir.
Grill Zucchini and Squash
Grill the zucchini and yellow squash on a preheated grill or grill pan until tender and grill marks appear, about 4-5 minutes per side.
Prepare Tempura Asparagus
Whisk the flour and ice water together until just combined. Dip the asparagus in the batter and fry in hot oil until golden brown, about 2-3 minutes. Drain on paper towels.
Assemble the Dish
On a plate, layer the grilled zucchini and squash, top with the roasted eggplant, and spoon over the sherried pepper sauce. Garnish with tempura fried asparagus.