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Tian de ratatouille à l'huile d'olive au basilic

Ratatouille Tian with Basil Olive Oil

Preparation time: 10-15 minutes

Cooking time: 40-45 minutes

Servings: 4 

 

 

In July, there's nothing like a tian de ratatouille to celebrate the sun-drenched flavours of summer. This vibrant dish highlights our Basil Olive Oil, truly one of a king: pressed with fresh basil leaves - not infused with added flavourings - it releases an authentic, lively aroma. 

Each bite is a journey to the southern markets, with tender zucchini, run-ripened tomatoes, and delicately roasted eggplants. A natural and delicious way to savour the season.

 

INGREDIENTS

  • 1 green zucchini, thinly sliced
  • 1 yellow zucchini, thinly sliced
  • 2 tomatoes, thinly sliced
  • 2 small eggplants, thinly sliced
  • 1/2 onion, chopped
  • Maison Orphée Extra Virgin Olive Oil
  • 1 garlic clove, finely chopped
  • 1 tin of crushed tomatoes (approx. 400 g)
  • A few basil leaves
  • 110 g goat cheese, crumbled
  • Maison Orphée Basil Olive Oil

INSTRUCTIONS

  1. Preheat oven to 190°C (375°F).
  2. Spread the vegetables slices out on a large baking sheet. Lightly salt and let rest for 5 to 10 minutes to draw out excess moisture. Then blot away any water with paper towels.

  3. In a skillet over medium heat, sauté the sliced onion in a drizzle of olive oil for 2 to 3 minutes. Add the chopped garlic, crushed tomatoes, and a few fresh basil leaves. Season with salt and pepper, and let simmer for 5 to 6 minutes.
  4. For a smoother texture, blend the sauce with an immersion blender, or leave it chunky for a rustic finish.
  5. Pour the tomato sauce into the bottom of an ovenproof dish (or leave it in the skillet if it's oven-safe). Arrange the zucchini, eggplant, and tomato slices in alternating layers, slightly overlapping them.
  6. Cut a circle of parchment paper with a small hole in the centre, and cover the dish tightly, sealing the edges. Bake for 35 to 40 minutes, until the vegetables are tender.
  7. One out of the oven, sprinkle with crumbled goat cheese, drizzle with basil olive oil, and garnish with a few basil leaves. Serve with slices of toasted bread.

 

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