"Not everyone can become a great artist, but a great artist can come from anywhere."

With this movie I could've gone in a few directions with an inspired food post - tomato soup anyone - but at the end of the day why not go with the title dish itself, right?  Mine's not a full blown ratatouille but I did go with similar ingredients and a ton of fresh herbs from my garden.  Enjoy!!

INGREDIENTS

  • 6 tablespoons extra-virgin olive oil, divided
  • 2 cups thinly sliced leeks, white and pale-green parts only, rinsed well (1 large leek)
  • 1 Yukon Gold potato (8 ounces), sliced 1/4 inch thick
  • Coarse salt and freshly ground pepper
  • 1 small eggplant, trimmed and sliced 1/4 inch thick
  • 1 large zucchini, sliced 1/4 inch thick
  • 3 large beefsteak tomatoes, sliced 1/4 inch thick
  • Fresh grated parm to taste
  • 1 tablespoon fresh thyme leaves, divided, plus more for garnish
  • 1 tablespoon fresh basil leaves, divided, plus more for garnish

 

DIRECTIONS

Preheat oven to 450 degrees. Drizzle 1 tablespoon oil in a shallow 2-quart baking dish. Layer with half the potato and season with 1/2 teaspoon salt and a pinch of pepper. Top with a layer each of half the eggplant, half the zucchini, and half the tomatoes; season with 1/2 teaspoon salt and a pinch of pepper. Scatter with half the thyme and basil. Drizzle with 2 tablespoons oil. Repeat layering and seasoning with remaining vegetables. Drizzle with remaining oil, top with grated parm, and cover loosely with foil.

Bake 20 minutes, then remove foil. Press vegetables down with a spatula, and bake until potato is tender and edges are well caramelized, about 45 minutes more. Let cool 10 minutes before slicing.  Garnish with remaining herbs.

I'M A CHARLESTON, SC BASED FOOD PHOTOGRAPHER EXPERIENCED IN PREPARING & STYLING RECIPES FOR MAGAZINES, WEBSITES, & COOKBOOK PUBLISHERS - REMOTELY OUT OF MY KITCHEN STUDIO.  IN ADDITION TO MY WEBSITE YOU CAN SEE SAMPLES OF MY WORK HERE:

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