Romesco Ratatouille

We took this rustic, French dish and made it even better! By adding a nice, white cheddar and using a romesco sauce, this dish really is next level.



ROMESCO INGREDIENTS:

- 28oz Can of San Marzano Tomatoes, drained.

- 1 Cup of Smoked Almonds

- 120z Jar of Roasted Red Bell Peppers, drained

- Hot Sauce (Criolla-Honey), to taste

- 1 tbl Cumin

- 1 tbl Smoked Paprika

- 2 tbl Red Wine Vinegar

- 1/4 Cup Olive Oil

- 2 tbl Honey

- Salt and Pepper, to taste

 

RATATOUILLE INGREDIENTS: Serves 4-8

- 1-2 Zucchini, thinly sliced.

- 1-2 Summer Squash, thinly sliced

- 10-20 cherry tomatoes, thinly sliced

- 1/4-1/2 Lb aged white cheddar, thinly sliced

- Salt and Pepper, to taste

- Chives and Thyme for garnish, to taste


STEPS:

1. Place all ingredients for the romesco into a blender and blend until smooth.

2. Layer the bottom of an oven safe pan in 1/2 inch of romesco sauce.

3. Start alternating veggies around the outside of the dish (zucchini, cheese, tomato, squash, repeat) and pack them tightly into the pan/dish so they begin to stand horizontally.

4. Pack as many veggies/cheese into the dish as possible.

5. Top with a little more romesco, crumble some extra cheese if you wish!

6. Bake in your oven or smoker at 350 degrees for 35-40 minutes, until desired tenderness.

7. Enjoy!

(Any leftover Romesco can be reserved for pasta dishes, roasted vegetables, chicken or seafood. Can be frozen and used again on another date).