2. heat oil until shimmering in pan on high. one layer at a time, stir vegetables briskly over heat until golden brown on all sides. keep goldenbrowned vegetables in a separate pan on low. run out to buy more vegetables and herbs in primary colors. continue. (onions first, then zucchini and squash, peppers, eggplant. 1:2:2:1lb.) season with salt and pepper. roast in a low-sided baking pan in a preheated oven at 400 degrees with bay leaf (and rosemary and thyme).
3. (not illustrated) meanwhile, score Xs into tomatoes (1lb). dip into boiling water briefly and peel off skin. chop and reserve.
4. after an hour, take out vegetables and drain in a colander. reserve juices (!) and heat over medium heat in a pan. reduce liquid until a spatula can draw a path.
5. stir tomatoes and reduced liquid into vegetables. heat through. pick out bay leaf. serve ratatouille over rice or couscous or with any other accompaniment to dorm mates.
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