Geoffrey Zakarian Ratatouille Food

RATATOUILLE FLATBREAD

Ratatouille Flatbread image

Provided by Geoffrey Zakarian

Time 8h30m

Yield 2 flatbreads

Number Of Ingredients 14

Ingredients

1 cup ricotta cheese
1 medium zucchini, thinly sliced lengthwise
1 medium yellow squash, thinly sliced lengthwise
1 red bell pepper, seeded and quartered
1/2 small red onion, thinly sliced
2 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
Two 8-ounce pieces naan flatbread
1 teaspoon fresh oregano
1 teaspoon fresh thyme
1/2 teaspoon garlic powder
1/4 cup sun-dried tomatoes
1/4 cup fresh basil, cut into chiffonade (thin strips)
Red pepper flakes, for sprinkling

Steps:

Put the ricotta in a strainer set over a bowl and strain in the fridge overnight.
Preheat the oven to 425 degrees F. Preheat a grill or grill pan to medium-high heat.
Season the zucchini, squash, bell pepper and onion with 1 tablespoon of the olive oil and some salt and pepper. Grill until grill marks appear and the vegetables are slightly tender but still a little al dente, 1 1/2 to 2 minutes per side. Transfer to a cutting board and cut into bite-size pieces.
Brush the naan with the remaining 1 tablespoon olive oil, then sprinkle with the oregano, thyme and garlic powder. Top each piece of naan with half of the grilled vegetables and sun-dried tomatoes. Dollop with the ricotta and season with salt and pepper. Bake until the bread starts to get crispy, 12 to 15 minutes.
Finish with a drizzle of olive oil and a sprinkle of basil and red pepper flakes before serving.

RATATOUILLE

Ratatouille image

Provided by Geoffrey Zakarian

Categories side-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

6 sprigs fresh thyme
2 sprigs fresh basil, plus additional for garnish
1/2 cup extra-virgin olive oil, plus more for drizzling
1 eggplant, diced 1-inch
3 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 Spanish onion, diced 1-inch
1 red pepper, diced 1-inch
1 zucchini, diced 1-inch
1 tablespoon anchovy paste
2 tomatoes, diced 1-inch
One 28-ounce can whole plum tomatoes, crushed by hand
1/2 cup pitted chopped Kalamata olives
Grated Parmesan, for garnish

Steps:

Preheat the oven to 350 degrees F.
Bundle the thyme and basil together with butcher's twine, then set aside. Heat half the olive oil in a large skillet over medium heat. Add the eggplant and begin to cook, browning lightly on each side, 4 to 5 minutes total. Add about a quarter of the garlic and sprinkle with salt and pepper. Transfer the eggplant to a cold Dutch oven. Return the skillet back to the heat, then add more olive oil and the onions and peppers. Cook, browning lightly on each side, 4 to 5 minutes total. Add about a quarter of the garlic and sprinkle with salt and pepper. Transfer to the cold Dutch oven with the eggplant. Finally, repeat this process with the zucchini, then add to the Dutch oven. Stir the anchovy paste, tomatoes, olives, remaining garlic, herb bundle and salt and pepper into the vegetables. Drizzle with olive oil. Stir, then cover and bake 1 hour.
Remove from the oven. Transfer to a platter and garnish with Parmesan and basil. Serve by itself as a side dish, or serve over pasta, eggs or polenta.

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