Remy's Ratatouille (Version II - Piperade)

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Thomas Keller's Confit Byaldi (aka The Ratatouille from Ratatouille)



1/2 red bell pepper

1/2 orange bell pepper

1/2 yellow bell pepper

2 tablespoons olive oil

2-3 cloves of garlic, finely minced

1/2 sweet onion, finely diced

12 ounces fresh tomatoes, diced OR 1 14-ounce can of tomatoes plus 3-4 fresh tomatoes, diced

2-3 sprigs of thyme



1 to 2 zucchinis

2 to 3 yellow squash

3 to 4 roma tomatoes

Balsamic Reduction:

1 cup balsamic vinegar

A few tablespoons of olive oil

Salt & pepper

Sprigs of fresh thyme

French baguette (serving suggestion)


Preheat the oven to 450 degrees. Remove the seeds and ribs from the bell peppers. Arrange on a baking sheet cut side down.

Roast the peppers until the skin pulls away from the pepper and the edges blacken, about 15 minutes. When done, set aside until cool enough to handle.

In a large skillet, heat the olive oil. Saute the garlic and onion until the onions are softened and translucent, about 10 minutes.

Add diced tomatoes and thyme to the skillet and season with salt. Simmer over low heat to reduce until there is very little liquid remaining, 10-15 minutes.

Cut circles from parchment paper to fit the top of each baking dish. (See blog entry for how-to.) Preheat the oven to 375 degrees.

Next, slice the vegetables into rounds a few millimeters thick. Set aside.

Peel the skins off the peppers. Chop finely and mix in with the tomatoes. Remove the thyme sprigs.

Spread a thin layer of piperade at the bottom of each baking dish.

Start layering! The pattern can be consistent or random, but be sure to overlap the slices, leaving just enough of the underlying layer visible for its color.

Brush the top with a bit of olive oil. Sprinkle with salt and pepper to taste, and lay a sprig or two of fresh thyme on top.

Top with parchment circles and press down gently. The light brushing of oil will help the paper "stick" and stay close to the vegetables.

Bake in the 375 degree oven for approximately 40 minutes.

In a small saucepan, bring the balsamic vinegar to a boil. Drop the heat and let simmer for about 15-20 minutes, stirring frequently. It is done when it reaches the consistency of honey and coats the back of a spoon. Set aside to cool.

A few minutes prior to the timer going off, start toasting crostini-sized slices of baguette (about 1/2-inch thick, sliced on a bias).

Remove the parchment and sprig of thyme before serving hot, drizzled with balsamic reduction.

For an extra pretty presentation, gently arrange a single chive tip as garnish, a la Remy from Ratatouille.

YIELDS: 4-6 servings (four 5-inch diameter creme brulee dishes plus one 8-inch pie dish)