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Smoked Veggie Ratatouille
Last Request BBQ says, “Whether you’re a vegetarian or more of an omnivore, this recipe is sure to please. It can be a refreshing change for dinner, or it can serve as a stunning side to accompany a chicken or pork dish. Regardless, the visual presentation alone makes it worth the effort and is guaranteed to impress friends and family.”
—
Recipe from https://www.instagram.com/lastrequestbbq/
https://www.youtube.com/@LastRequestBarbeque/videosh
INGREDIENTS
- SAUCE
- 2 Tbsp olive oil
- 2 shallots, chopped
- 1 medium onion, chopped
- 1 head of garlic, chopped
- 1 Tbsp dark soy sauce
- 2 red shepherd peppers, chopped
- 2 banana peppers, chopped
- 1 celery stalk, chopped
- 1 Tbsp dried oregano
- 1 Tbsp Italian seasoning
- 3 Tbsp herb de Provence
- 1 can San Marzano tomatoes
- 3 sprigs fresh thyme
- 6 leaves fresh basil, torn
- 3 bay leaves
- salt and pepper, to taste
- 1 medium eggplant
- 1 large zucchini
- 1 red shepherd pepper
- 1 poblano pepper
- 4 Roma tomatoes
- 1 small red onion
- 1 small yellow onion
- ¼ cup olive oil
- ½ tsp fresh thyme
- salt and pepper, to taste
RATATOUILLE
INSTRUCTIONS
- Fire-up the YS640S Pellet Grill to 350°F.
- Heat oil in a large frying pan. Sauté shallots, onion, and garlic, until soft.
- Season with salt and pepper and soy sauce. Add peppers, celery, and spices and mix until combined. Add tomatoes and let simmer for 30 minutes.
- Transfer into a Vitamix and blend until smooth.
- In a well-seasoned cast iron skillet, pour in your prepared tomato sauce and add herbs.
- Place in the smoker on the top rack, uncovered, for 75 minutes. Once done, remove bay leaves and sprigs of thyme.
- Slice remaining vegetables into 1/8 inch thick circles. Arrange in a circle pattern in your smokey sauce, starting at the outer edges and working your way in.
- In a small bowl, combine oil, thyme, salt, and pepper. Pour over the prepared dish.
- Cover with foil and place back on the smoker at 420°F for 1.5 hours, removing the foil after 1 hour of smoking.
- Cut and serve, topping with bespoke finishing olive oil and parmesan cheese to taste.
Smoked Veggie Ratatouille
Last Request BBQ says, “Whether you’re a vegetarian or more of an omnivore, this recipe is sure to please. It can be a refreshing change for dinner, or it can serve as a stunning side to accompany a chicken or pork dish. Regardless, the visual presentation alone makes it worth the effort and is guaranteed to impress friends and family.”
—
Recipe from https://www.instagram.com/lastrequestbbq/
https://www.youtube.com/@LastRequestBarbeque/videosh
INGREDIENTS
- SAUCE
- 2 Tbsp olive oil
- 2 shallots, chopped
- 1 medium onion, chopped
- 1 head of garlic, chopped
- 1 Tbsp dark soy sauce
- 2 red shepherd peppers, chopped
- 2 banana peppers, chopped
- 1 celery stalk, chopped
- 1 Tbsp dried oregano
- 1 Tbsp Italian seasoning
- 3 Tbsp herb de Provence
- 1 can San Marzano tomatoes
- 3 sprigs fresh thyme
- 6 leaves fresh basil, torn
- 3 bay leaves
- salt and pepper, to taste
- 1 medium eggplant
- 1 large zucchini
- 1 red shepherd pepper
- 1 poblano pepper
- 4 Roma tomatoes
- 1 small red onion
- 1 small yellow onion
- ¼ cup olive oil
- ½ tsp fresh thyme
- salt and pepper, to taste
RATATOUILLE
INSTRUCTIONS
- Fire-up the YS640S Pellet Grill to 350°F.
- Heat oil in a large frying pan. Sauté shallots, onion, and garlic, until soft.
- Season with salt and pepper and soy sauce. Add peppers, celery, and spices and mix until combined. Add tomatoes and let simmer for 30 minutes.
- Transfer into a Vitamix and blend until smooth.
- In a well-seasoned cast iron skillet, pour in your prepared tomato sauce and add herbs.
- Place in the smoker on the top rack, uncovered, for 75 minutes. Once done, remove bay leaves and sprigs of thyme.
- Slice remaining vegetables into 1/8 inch thick circles. Arrange in a circle pattern in your smokey sauce, starting at the outer edges and working your way in.
- In a small bowl, combine oil, thyme, salt, and pepper. Pour over the prepared dish.
- Cover with foil and place back on the smoker at 420°F for 1.5 hours, removing the foil after 1 hour of smoking.
- Cut and serve, topping with bespoke finishing olive oil and parmesan cheese to taste.
