![](https://www.pinterest.com/pin/create/button/?url=https://blythesblog.com/recipe/deconstructed-ratatouille/&media=https://blythesblog.com/wp-content/uploads/2017/09/fullsizeoutput_172b-1920x850.jpeg&description=Ratatouille is a French Provençal stewed vegetable dish, originating in Nice, and sometimes referred to as ratatouille niçoise. This Deconstructed Ratatouille is a much fresher take on the classic. The recipe comes from <a href="https://www.joyofkosher.com/recipes/deconstructed-ratatouille/">Joy of Kosher</a>. data-pin-do=)
Deconstructed Ratatouille
September 15, 2017
Ratatouille is a French Provençal stewed vegetable dish, originating in Nice, and sometimes referred to as ratatouille niçoise. This Deconstructed Ratatouille is a much fresher take on the classic. The recipe comes from Joy of Kosher.
- Prep: 10 mins
- Cook: 40 mins
- Yields: 4 Servings
Directions
Basil Oil
1Bring a pot of water to a boil. Prepare a large bowl of ice water.
2Blanche basil leaves for ten seconds. Place in a bowl of ice water to prevent basil from cooking further. Remove and pat dry with paper towel, making sure basil is completely dry.
3Blend basil leaves and olive oil in a high powered blender until smooth. Set aside.
Ratatouille
1Preheat oven to 375° F. Line a baking sheet with parchment paper.
2Place eggplant, tomatoes, and garlic cloves on the baking sheet and mix with basil oil, salt, and pepper.
3Roast at 375° F for 40 minutes, until eggplant is tender.
4Bring a pot of water to a boil.
5Form zucchini into noodles using a spiralizer or julienne peeler.
6Cook zucchini in boiling water for 4 minutes, remove from heat and mix with roasted eggplant and tomatoes.
7Drizzle a bit more basil oil on top when serving. Best served warm.
Recipe from Shifra Klein March 23, 2017, JoyofKosher.com.
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