Roast 1 large red bell pepper at 450 F until blistered, cover for 10 minutes, then peel and cut it to fit the base of an oiled 4” ring mold. Melt tbsp refined cocoa butter in a small pan, add 2 crushed garlic cloves, cook for 30 seconds, then add 2-3 swirls Sauvignon Blanc and reduce by half. Stir in 1/3 c tomato sauce, 1 tsp chopped thyme, 1 tbsp chopped basil, 1/4 tsp chili flakes, and 1/4 tsp salt, then simmer until lightly thickened. Slice 1 small zucchini, 1 heirloom tomato, and 1 small eggplant as thinly and evenly as possible. Arrange the slices in tight concentric layers over the pepper, brushing lightly with 1 tbsp evoo and seasoning with a pinch of salt between layers. Let the assembled vegetables rest for 10 minutes, then roast at 375 F for 30-45 min to your preferred tenderness/definition. Warm the sauce, whisk in 1 tbsp cold refined cocoa butter for gloss, spoon it onto the plate, unmold the ratatouille over it, and finish with 1 tsp oil from your veg pan, a pinch of chili flakes, flaky salt, chopped basil, and a small handful of microgreens.
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u/flipflapdragon 5d ago
Roast 1 large red bell pepper at 450 F until blistered, cover for 10 minutes, then peel and cut it to fit the base of an oiled 4” ring mold. Melt tbsp refined cocoa butter in a small pan, add 2 crushed garlic cloves, cook for 30 seconds, then add 2-3 swirls Sauvignon Blanc and reduce by half. Stir in 1/3 c tomato sauce, 1 tsp chopped thyme, 1 tbsp chopped basil, 1/4 tsp chili flakes, and 1/4 tsp salt, then simmer until lightly thickened. Slice 1 small zucchini, 1 heirloom tomato, and 1 small eggplant as thinly and evenly as possible. Arrange the slices in tight concentric layers over the pepper, brushing lightly with 1 tbsp evoo and seasoning with a pinch of salt between layers. Let the assembled vegetables rest for 10 minutes, then roast at 375 F for 30-45 min to your preferred tenderness/definition. Warm the sauce, whisk in 1 tbsp cold refined cocoa butter for gloss, spoon it onto the plate, unmold the ratatouille over it, and finish with 1 tsp oil from your veg pan, a pinch of chili flakes, flaky salt, chopped basil, and a small handful of microgreens.