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Smoked Ratatouille Recipe
Prep Time: 45m
Cook Time: 1h
Total Time: 1h 45m
Smoked Ratatouille Recipe
INGREDIENTS
- 8 roma tomatoes
- 2 zucchini
- 2 yellow squash
- 2 medium eggplants
For the sauce: - 1 diced yellow onion
- 1 diced red bell pepper
- 1 diced yellow or orange bell pepper
- 28 ounce can of crushed tomatoes
- 10 leaves fresh chopped basil
Optional Ingredients: - 10 leaves chopped basil
- 2 tablespoons fresh parsley
- 2 tablespoons fresh thyme
- 2 cloves minced garlic
- Pinch of salt
- 2-3 tablespoons of olive oil
INSTRUCTIONS
- Fire up YS640s Pellet Grill to 375 degrees
- Start with the sauce; put a few tablespoons of olive oil in a 12″ cast iron (I use Stargazer Cast Iron [use SLOTHSTAR2 for 10% off!]). Saute onions, bell peppers, and garlic until soft. Usually 5-6 minutes. Add crushed tomatoes, salt and pepper to taste, and basil. Remove from heat and set aside.
- Slice the veggies! I use a mandoline on the 3mm setting for slicing the squash and eggplants and a knife for the tomatoes. Slice eggplants, zucchini, and yellow squash at 3mm and set aside. Arrange the veggies in a pattern and place them in the sauce we made in the cast iron. It is easiest to start on the outer edge of the cast iron and work your way towards the center.
- Before covering with foil and placing in the smoker, I mix basil, parsley, thyme, garlic, olive oil, and a pinch of salt in a food processor and mix until smooth. Spread this over the dish.
- Cover with foil and place on the smoker for 40 minutes at 375 degrees. At 40 minutes, remove foil and allow to finish on the smoker for 20 more minutes to absorb the delicious smoke flavor.
Smoked Ratatouille Recipe
Prep Time: 45m
Cook Time: 1h
Total Time: 1h 45m
Smoked Ratatouille Recipe
INGREDIENTS
- 8 roma tomatoes
- 2 zucchini
- 2 yellow squash
- 2 medium eggplants
For the sauce: - 1 diced yellow onion
- 1 diced red bell pepper
- 1 diced yellow or orange bell pepper
- 28 ounce can of crushed tomatoes
- 10 leaves fresh chopped basil
Optional Ingredients: - 10 leaves chopped basil
- 2 tablespoons fresh parsley
- 2 tablespoons fresh thyme
- 2 cloves minced garlic
- Pinch of salt
- 2-3 tablespoons of olive oil
INSTRUCTIONS
- Fire up YS640s Pellet Grill to 375 degrees
- Start with the sauce; put a few tablespoons of olive oil in a 12″ cast iron (I use Stargazer Cast Iron [use SLOTHSTAR2 for 10% off!]). Saute onions, bell peppers, and garlic until soft. Usually 5-6 minutes. Add crushed tomatoes, salt and pepper to taste, and basil. Remove from heat and set aside.
- Slice the veggies! I use a mandoline on the 3mm setting for slicing the squash and eggplants and a knife for the tomatoes. Slice eggplants, zucchini, and yellow squash at 3mm and set aside. Arrange the veggies in a pattern and place them in the sauce we made in the cast iron. It is easiest to start on the outer edge of the cast iron and work your way towards the center.
- Before covering with foil and placing in the smoker, I mix basil, parsley, thyme, garlic, olive oil, and a pinch of salt in a food processor and mix until smooth. Spread this over the dish.
- Cover with foil and place on the smoker for 40 minutes at 375 degrees. At 40 minutes, remove foil and allow to finish on the smoker for 20 more minutes to absorb the delicious smoke flavor.
How much time in oven ?
It’ll be the same, 40 minutes covered, 20 minutes uncovered. You can literally cook cakes and pies in our pellet smokers just like you would in an oven. It will have a very pleasant but light smoke flavor due to the higher temperature and time in the smoker.
Thinking about this recipe as an accompaniment to a low and slow cook on the Yoder Flat Top. How well would it do at 250 F cooking alongside some ribs?
You will need to cook it longer, obviously but also watch the moisture content as well. You may want to mix a teaspoon of cornstarch into the sauce so it isn’t soupy. You could also add a little cut Okra, which will thicken it nicely too.