Of course, you know the little rat chef, Remy, makes this delicious looking ratatouille for Anton Ego, the harsh critic and it pretty much blows his mind. I found the recipe for Thomas Keller's ratatouille (confit byaldi) on NY Times. I didn't follow it exactly, but as close as possible.
Here's the link to the recipe if you want to try it. http://www.nytimes.com/2007/06/13/dining/131rrex.html
I made a few changes just so it would be a little easier and cheaper on me :P
I used green zucchini, yellow zucchini and roma tomatoes. I didn't buy any Japanese eggplant or yellow squash, so I had less things. I didn't want to buy fresh thyme just because it was expensive and I don't see myself using all of it before it expires, but I didn't have the dried stuff either, so I used dried sage. It actually wasn't bad at all, I really liked it. I'm sure it would have tasted better with the thyme though.
The baking time said 2 hours, but I did it for an hour and 30 and the vegetables were still fork tender. Then I did the additional 30 minutes without the foil, but maybe I browned it too much? Yeah it was pretty tasty, and I let my friends eat it for their potluck and they all liked it, so it was a success!
By the way, I love farmer's markets. I got the zucchini from there, SO GOOD! And the man was so nice, he gave me extra squash and zucchini to experiment with! :) I think I'm gonna roast them or grill them!
Thanks for stopping by and happy cooking!
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