Vegetable Napoleon Or Remys Ratatouille In Roasted Pepper Sauce Recipes

VEGETABLE NAPOLEON OR REMY'S RATATOUILLE IN ROASTED PEPPER SAUCE

Steps:

• Prepare the first 4 peppers by first cutting off the top and bottom and discarding inedible portions. Then cut down the sides so they form solid squares. You can usually manage to get about 3 pieces from each pepper that are 2 inches square each. Throw all pieces, including excess edible portions into a baking pan. Gut the two peppers for the sauce and cut into manageable pieces. Place them in pan as well.
• To prepare other vegetables, cut off top and bottoms, discarding inedible portions. Slice eggplant, zucchini, onions and squash into circular pieces. Eggplant should be approx 1/4 inch thick, onion, zucchini and squash can be any thickness desired under 1/8 inch. Place all edible pieces in baking pan.
• Coat all vegetables in olive oil.
• Roast in oven (500 degrees) for up to 30 minutes until edges of pepper are beginning to blacken and other vegetable centers become soft enough to poke with a fork.
• Grill 6 slices of eggplant on skillet and lay out individually on a cooking-sprayed cookie sheet.
• Then grill 12 slices of bell peppers. Place one on each stack of vegetables. The other 6 will be another layer after the next step.
• Next, grill zucchini slices and places enough on each pepper slice to cover fully. Throw excess into blender or food processor.
• Now stack other grilled bell peppers on top of stacks. ALL other pepper not yet used, including those specifically made for the sauce should be thrown in the blender.
• Grill squash and place enough slices on each stack to cover peppers fully. Throw excess into blender.
• Place onion slices on top of stack.
• Top each stack with a generous helping of mozzarella cheese (or one slice).
• Place cookie sheet in oven (350 degrees) for approx 15 minutes or until all cheese is completely melted.
• While the pieces are in the oven puree the excess vegetables and put in a large saucepan. Add the juice in the bottom of the pan from roasting the vegetables as well as the whipping cream and veggie broth.
• Season sauce as desired. I personally added parsley and pepper flakes for a sweet and spicy combination.
• Heat on medium-high until throughly mixed into a creamy sauce.
• To serve, place one napoleon on a plate and pour pepper sauce on top until well covered.

ROASTED VEGGIE RATATOUILLE (FRANCE)

Steps:

• Preheat the oven to 375 degrees F.
• Put the eggplant, zucchini, squash, and tomatoes in 1 layer on a baking sheet or baking sheets, drizzle with olive oil and sprinkle generously with salt. Roast until the vegetables are soft and pliable, about 20 to 30 minutes, turning them halfway through the cooking. Remove from the oven and allow to cool. When cool enough to handle transfer them to a cutting board and cut them into 1/2-inch pieces.
• Heat a large skillet over medium-high heat and coat the bottom with olive oil. When the oil is hot, add the onion, crushed red pepper and season with salt, to taste. Saute until the onions are soft, about 5 minutes. Add the peppers and season again with salt, if needed. Cook until the peppers are soft, about 5 to 10 minutes.
• Add the roasted vegetables to the pan along with the vinegar, marjoram, and thyme. Toss well to coat and add 2 to 3 more tablespoons olive oil, if needed. Taste to check the seasoning and transfer to a serving platter or bowl. Voila!

ROASTED VEGETABLE NAPOLEONS

Steps:

• Preheat oven to 450°F. and brush 2 baking sheets with some of the olive oil.
• Arrange as many vegetables as possible in one layer on sheets. Brush vegetables with some remaining oil and season with salt and pepper. Roast vegetables in middle and lower thirds of oven, switching positions of sheets in oven half way through roasting, until just tender and lightly browned, 10-15 minutes. Transfer vegetables as roasted to a tray, arranging them in one layer. Roast remaining vegetables in same manner. Vegetables may be roasted 1 day ahead, cooled completely, and chilled, layered between sheets of plastic wrap on trays and covered. Bring vegetables to room temperature before proceeding.
• In a small bowl stir together ricotta, thyme, and salt and pepper to taste.
• Put 1 eggplant slice on a lightly oiled baking sheet. Spread 1 tablespoon of ricotta mixture over eggplant. Cover ricotta mixture with 2 potato slices and layer with 2 zucchini slices, 1 onion slice, 1 mozzarella slice, 2 to 3 tomato slices, 2 zucchini slices, and 1 onion slice. Spread 1 tablespoon ricotta mixture over onion and top with 1 eggplant slice. Make 5 more napoleons using remaining vegetables, ricotta mixture, and mozzarella in same manner.
• Insert a metal or wooden skewer through center of each napoleon to make a hole from top to bottom. Trim rosemary sprigs to 1-inch taller than napoleons and remove bottom leaves from each sprig, leaving about 1-inch of leaves around top. Insert 1 sprig into each napoleon and bake in middle of oven 5 minutes, or until mozzarella is melted and vegetables are heated through.

REMY'S RATATOUILLE

Steps:

• Preheat oven to 375 degrees F.
• Cut a piece of parchment to fit about half way down an oval baking dish, about 10" in the longest direction.
• Pour tomato puree into bottom of baking dish.
• Drop the sliced garlic cloves and diced onion into the sauce.
• Stir in 1 tablespoon of the olive oil and season with half the salt and pepper, stirring to mix evenly.
• Trim the ends off the eggplant, zucchini, yellow squash, and tomatoes. Using a mandoline slicer, slice each vegetable very thin, about 1/8" thick.
• Arrange slices on top of the tomato sauce in a large spiral, overlapping each vegetable slightly, and keeping the order the same (All the vegetables may not fit, as this is more about presentation).
• Drizzle the remaining olive oil on top and season with remaining salt and pepper.
• Remove thyme leaves from stems and sprinkle on top.
• Cover with parchment paper.
• Bake for 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left.
• Serve by scooping up layers with some sauce below, trying not to disturb the overlapping slices.

ROASTED RATATOUILLE

Steps:

• Spread onion, garlic, eggplant, zucchini, tomatoes, fennel, mushrooms and sweet peppers in large lightly oiled roasting pan.
• Sprinkle with rosemary, thyme, salt and pepper.
• Stirring occasionally, roast vegetables in pre-heated 400*F oven for 45 minutes, or until tender and browned.
• Toss with basil, olive oil and vinegar.
• Taste and adjust seasonings if necessary.

RATATOUILLE WITH POLENTA

Steps:

• In a large skillet, saute the mushrooms, pepper and onion in 2 teaspoons oil until almost tender. Add the eggplant, zucchini, tomatoes, garlic, Italian seasoning and salt. Saute for 8-10 minutes or until vegetables are tender., In another skillet, cook polenta slices in remaining oil over medium-high heat for 3-4 minutes on each side or until lightly browned. Serve with ratatouille; sprinkle with cheese if desired.