Introducing Skillet Ratatouille, our latest culinary delight in collaboration with renowned food writer Nikhil Merchant (@nonchalantgourmand). This vibrant medley of Zucchini, Brinjal and Tomato is expertly roasted in an Ooni pizza oven, harnessing the rich, smoky flavors of wood and charcoal-fired cooking. Packed with perfectly caramelized garden fresh vegetables, this Ratatouille recipe is a tribute to rustic elegance and the art of outdoor cooking.
Ingredients
For the Sauce
- 4 Tomatoes
- 1 Pack Tomato Puree Concentrate
- 1 Stock Cube
- 2 Tablespoon Olive Oil
- 1 Tablespoon Brown Sugar
- 1 Carrot Grated
- 1 Onion Finely Chopped
- 6 Cloves Garlic Grated
- Salt & Pepper
For the Ratatouille
- 1 Large Zucchini
- 6-7 Small/Medium Brinjals
- 4-5 Semi-Ripe Tomatoes
- Olive Oil & Salt to Brush
Equipment
- Ooni Pizza Oven
- Cast Iron Skillet
Directions
- In a cast iron skillet, heat the olive oil and add the garlic, onion, and carrot. Stir well over a medium-low flame for about 10-15 minutes until softened, being careful not to brown them. If the mixture gets too hot, lower the heat.
- Add the pureed tomatoes, tomato concentrate, and all the seasonings, including the stock cube dissolved in half a cup of water. Check the thickness; it should be slightly runny. If necessary, add another half cup of water. Stir well, then cover and cook on a low flame for about 35-40 minutes until the oil separates, indicating the tomatoes are cooked and the sauce has come together.
- Cut the vegetables into 1/8-inch-thick rounds, making them as even as possible. A mandolin slicer can help achieve consistent thickness. Start stacking alternating slices of the vegetables in your palms and place them in a circular pattern on top of the sauce in the skillet, beginning from the outside and moving inward. In a 10-12” skillet, you should be able to form two rings (outer and inner).
- Brush the vegetables well with olive oil seasoned with salt.
- To cook and finish the ratatouille, preheat your Ooni oven with the gas setting to around 315-370°C Place the entire skillet in the oven and watch closely, turning the skillet every 4 minutes. The vegetables should start to crisp up on top and cook through. This process should take no more than 10-15 minutes due to the high heat of your Ooni oven.
- Serve immediately with slices of buttered sourdough bread to mop up the sauce and enjoy!
