Ratatouille Base

Sauté Aromatics:

• In a large Dutch oven, heat 2 tablespoons olive oil over medium heat.
• Add 1 large diced onion and cook until lightly caramelized.
• Stir in 2 tablespoons chopped garlic and cook just until fragrant (about 30 seconds).

Simmer Tomato Base:

• Add 1 can (28 oz) chopped whole and peeled tomatoes (or 3 cups fresh peeled and seeded tomatoes).
• -Stir in 1 tablespoon fresh thyme (or 1 teaspoon dried) and ½ of the chopped fresh basil.
• Simmer on low heat, uncovered, while preparing the remaining vegetables.

Sauté Vegetables:

• In separate pans (or in batches), heat a bit of olive oil and sauté the zucchini, yellow squash, and eggplant (diced small) with a pinch of salt.
• Cook until golden and lightly caramelized for added flavor.

Combine & Simmer:

• Stir the sautéed vegetables into the tomato mixture.
• Add 1–2 teaspoons Harissa (if using).
• Simmer uncovered on low heat for about 45 minutes, stirring occasionally.

Peppers

Preheat & Prepare Peppers:

• Preheat oven to 350°F (175°C).
• Slice the tops off 4–6 large bell peppers and remove seeds/membranes.
• Rub the inside and outside of each pepper with olive oil (garlic or basil-infused preferred).
• Sprinkle lightly with kosher salt.

Barley (or Rice/Quinoa)

Cook the Barley:

• In a saucepan, bring 2 cups chicken or vegetable stock to a boil.
• Add 1 cup quick-cooking barley, a pinch of salt, and 1 tablespoon unsalted butter(optional but recommended).
• Cover and reduce heat to low. Simmer for 10 minutes.
• Turn off the heat and let it steam, covered, for 5 more minutes.
• Fluff with a fork; you may want to add extra butter at the end for a better and creamier barley.

Finishing & Assembly

Combine and Season:

• Stir some of the cooked barley into the finished ratatouille mixture.
• Add the remaining ½ of chopped fresh basil or chopped parsley.
• Season with kosher salt and freshly ground black pepper to taste.

Stuff and Top:

• Spoon the ratatouille-barley mixture into each roasted pepper.
• Pack gently and top each one with a generous amount of grated Gruyère, Swiss, or Mozzarella cheese.

Final Bake & Serve:

• Return stuffed peppers to the oven and bake for 10–15 minutes, or until the cheese is melted and golden brown.
• Let cool slightly.
• Garnish with chopped fresh parsley or basil and serve.

Click here for Bell Pepper Coulis Recipe

Bon Appétit!