June Pan Ratatouille
Ingredients
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¾ cup roasted red peppers
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½ cup diced tomatoes
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2 tablespoons shallot
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½ teaspoon crushed garlic
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3 tablespoons extra-virgin olive oil
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2 teaspoons balsamic vinegar
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1 teaspoon chopped rosemary
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Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 250℉ on the Bake Cook Mode using the button below.
June Oven
Make the sauce
In the base of an immersion blender or blender, combine the roasted red bell pepper, drained diced tomatoes, chopped shallot, garlic, oil, vinegar, rosemary, thyme, salt and pepper. Blend the sauce until completely smooth and creamy, 2 minutes.
¾ cup roasted red peppers
½ cup diced tomatoes
2 tablespoons shallot
½ teaspoon crushed garlic
3 tablespoons extra-virgin olive oil
2 teaspoons balsamic vinegar
1 teaspoon chopped rosemary
½ teaspoon chopped thyme
1 teaspoon salt
½ teaspoon black pepper
immersion blender
measuring cups
measuring spoons
Fill the dish
Measure ¾ cup sauce and pour it into a June Pan or baking dish, tilting the June Pan or using a spatula to evenly spread it across the bottom. Reserve the remaining sauce for drizzling later.
June Pan
spatula
liquid measuring cup
Layer the sliced vegetables
Alternating vegetables, shingle the sliced vegetables in a ring around the edges of the baking dish, leaving about ¼” visible between each slice’s overlap. Layer the vegetable slices in successive concentric rings until entire dish is full. You may have extra slices.
Roma tomato slices
zucchini slices
squash slices
eggplant slices
Season the vegetables
Sprinkle the salt, rosemary and thyme evenly over the vegetable slices. Drizzle with olive oil.
1 teaspoon salt
2 teaspoons chopped rosemary
½ teaspoon chopped thyme
2 tablespoons extra-virgin olive oil
Cover
Cut a rectangle of parchment paper to cover the vegetables and lay over the vegetables, pressing gently to adhere.
parchment paper
Start cooking the ratatouille
Transfer the covered June Pan or baking dish to the middle shelf of the June Oven. Cook the ratatouille 1 hour. June will notify you when to remove the parchment
Remove the parchment
When June notifies you, remove the ratatouille from the June Oven. Remove and discard the parchment.
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 250℉ using the button below.
Finish cooking the ratatouille
Transfer the uncovered June Pan or baking dish back to the middle shelf of the June Oven. Continue cooking 1 hour more, until the vegetables are easy to pierce with a knife and the sauce has thickened.
Drizzle with sauce and serve
Remove the ratatouille from the June Oven and set on a cooling rack. Garnish with parsley and drizzle with the reserved sauce to serve. Serve warm.
3 tablespoons chopped parsley
cooling rack