Recipe For A Winter Harvest Ratatouille
We’ve partnered with Jackson Family Wines to bring you a recipe for Winter Harvest Ratatouille that pairs perfectly with the Siduri Russian River Pinot Noir. You’ll love this Pinot Noir as it’s full of earthy, spicy notes, bright cherries, cranberry and pomegranate. Flavours are similar, and it’s medium body with silky tannins and christmas spices on the finish. Great with duck and all sorts of pates!
Ratatouille
3 red tomatoes
3 yellow tomatoes
2 turnips
2 large carrots
1 large beetroot
1 large eggplant
1 large green zucchini
1 large yellow zucchini
1 small yellow squash
1 red pepper
1 yellow pepper
4 sprigs rosemary
4-5 tablespoons olive oil
3 cloves minced garlic
½ large sweet onion, diced
½ large leek, chopped
1 ½ cups tomato puree
1 tbsp Italian herbs
Salt and pepper, to taste
1 tbsp finely chopped chives
1. Preheat oven to 400 degrees F.
2. Using a sharp knife, thinly slice tomatoes, turnips, carrots, beet, eggplant, zucchini, squash and bell peppers, about ¼-inch thick. Lightly toss vegetables in a bowl with 2-3 tablespoons of olive oil, salt, pepper and rosemary, ensuring all are coated in oil. Set aside.
3. Place a medium saucepan over high heat. Add 2 tablespoons of olive oil. Saute diced onion and leek in oil until translucent (about 4 minutes), then add garlic. Turn heat to medium and continue to saute for an additional minute.
4. Pour in tomato puree, Italian herbs, salt and pepper. Stir, then turn heat to a low simmer and cover saucepan with lid. Simmer for 10 minutes, stirring periodically. Winter Harvest Ratatouille.
5. Once tomato sauce is ready, remove from heat and pour about ⅓ of sauce into the bottom of an oven-safe oval corning dish.
6. Layer sliced vegetables on top of the sauce horizontally, alternating vegetables into a pattern. Pack them tightly together along the outer edge of the dish, then begin spiralling them closer to centre.
7. Ladle and evenly spread the remaining tomato sauce over the vegetables. Cover dish with foil and bake for 45 minutes. Remove foil and bake the Winter Harvest Ratatouille for additional 15 minutes.
8. Remove from oven and sprinkle with chives.
9. Divide and serve Winter Harvest Ratatouille with a glass of Siduri’s Pinot Noir!
Recipe courtesy of Jackson Family Wines.
