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 Ratatouille

- 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


- 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

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).

Leave a comment