This dish consists of red peppers,
zuchini, eggplant, onions, garlic, roasted tomatoes
We cook each ingredient separately and then
combine them in a
Make several molds and have the
next day as a cold dish.
Or use a large caserole dish for the baking.
the Roasted Pepper and Tomato Coulis
You will need 1 red bell pepper,
1 roasted tomato (or use 2 bell peppers) , 1
garlic clove, 3-5 tablespoons of olive oil.
You can roast the pepper
either on a grill, stovetop or in
the broiler. On a grill or stovetop
it is best to set the whole pepper
on the gratings. Using tongs move
the pepper around until the pepper
is blackened and blistered on all
sides. Transfer the ppeppers to a
bowl and cover with plastic wrap to
allow the skins to loosen. After 15
minutes use a pairing knife and your
fingertips to peel of the blackened
skin. Clean out the seeds from inside
the pepper and remove the ribs.
Note: if you are using
a broiler you will have to cut the
pepper in half, remove the seeds and
ribs, then flatten the peppers onto
a broiling sheet and cook till blackened.
Continue as discussed above.
Cook all the ingredients in olive
for a few minutes. This will help soften the
peppers further and remove moisture. Then blend
the mixture and send through a sieve if you
desire a smoother texture. If the mixture is
too thick whisk in more olive oil.
|LAMB WITH RATATOUILLE, ROASTED
RED PEPPER AND TOMATO COULIS AND BALSAMIC
Optional: Add a teaspoon of balsamic
or sherry vinegar to the coulis. Or add some
reduced balsamic vinegar to the final dish (shown
|WILD STRIPED BASS WITH RATATOUILLE
AND ROASTED RED PEPPER AND TOMATO COULIS
|RATATOUILLE MOLD ROASTED IN
OVEN RAMEKIN THEN SERVED WITH ROASTED PEPPER
AND TOMATO COULIS
RATATOUILLE MOLD --MADE DIRECTLY FROM
POT OF VEGETABLES--
SHOWN WITH RED PEPPER AND TOMATO COULIS