Tag: ratatouille

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Prepare a FALL-bulous Backyard Dining Experience!

As the weather changes and colors begin to fade from bright greens and pinks to crimson, orange and gold and the aroma of pumpkin spice lattes fills the air, it’s time to prepare for the upcoming fall season. What better way to celebrate the change of season than by hosting a sendoff backyard dinner? Perhaps a Spiced Duck Breast with Roasted Figs or Cedar Plank Salmon accompanied with Oven Roasted Ratatouille and a glass of chilled Viognier or a bold Cabernet Sauvignon? 

The Wood Stone Home website offers a rich library of mouthwatering, crowd-approved recipes designed to help prepare the perfect menu for you and your guests. With the simplicity of operating a Wood Stone Home oven combined with the uniqueness of our stone hearth single-piece floor, catering for friends and family is a breeze. Bring the restaurant dining experience to your home and cook like the pros!

Not currently a Wood Stone Home oven owner? Visit our website for more information about available products, video tutorials, chef testimonials and more! Since 1990 when Wood Stone first entered the marketplace we have installed thousands of ovens worldwide. You can find Wood Stone ovens at California Pizza Kitchen, Romano’s, Macaroni Grill, Carrabba’s Italian Grill and other commercial foodservice operations near you. Call Wood Stone Home direct at 1-(800) 578-6836.

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wood stone home recipe: oven roasted ratatouille

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The beautiful summer vegetables in this classic dish are roasted separately and then combined before a final warming to meld the flavors together.

Ingredients

1 ea. globe eggplant, unpeeled and cut into 1-in. cubes
1/2 cup olive oil, as needed
Kosher salt and freshly ground pepper
4 ea. bell peppers, cut into 1-in. chunks
2 med. onions, peeled and sliced (optional)
6 med. zucchini, cut into 1-in .chunks
4 lg. tomatoes, chopped
4 cloves garlic, minced
1/2 cup basil leaves, cut into chiffonade (thin ribbons)

Preparation

Oven Temperature: 570–600 degrees

  1. Toss the eggplant with a couple of tablespoons of oil and season generously with salt and pepper. Repeat with peppers, onions and zucchini separately. Place each vegetable on a thin aluminum baking dish or sheet pan.
  2. Flame Height: 4
  3. Roast the vegetables in front of the flame for about 4-6 minutes, stirring and rotating the pans 2 or 3 times. The vegetables should be well browned and blistered in spots.
  4. Place the tomatoes and garlic in a shallow baking dish, drizzle with olive oil and season with salt and pepper. Place dish just inside the doorway and roast for about 8-10 minutes until the tomatoes are well broken down.
  5. Toss all of the vegetables with the tomato mixture in a large bowl along with the basil. Taste for salt and pepper and adjust accordingly.
  6. Mix all vegetables in a gratin dish or casserole and place just inside the doorway for about 10 minutes, rotating once, to heat through and meld all of the flavors together.
  7. Garnish generously with basil.