Smoked Veggie Ratatouille

Last Request BBQ says, “Whether you’re a vegetarian or more of an omnivore, this recipe is sure to please. It can be a refreshing change for dinner, or it can serve as a stunning side to accompany a chicken or pork dish. Regardless, the visual presentation alone makes it worth the effort and is guaranteed to impress friends and family.”

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Recipe from https://www.instagram.com/lastrequestbbq/
https://www.youtube.com/@LastRequestBarbeque/videosh

INGREDIENTS

    SAUCE
  • 2 Tbsp olive oil
  • 2 shallots, chopped
  • 1 medium onion, chopped
  • 1 head of garlic, chopped
  • 1 Tbsp dark soy sauce
  • 2 red shepherd peppers, chopped
  • 2 banana peppers, chopped
  • 1 celery stalk, chopped
  • 1 Tbsp dried oregano
  • 1 Tbsp Italian seasoning
  • 3 Tbsp herb de Provence
  • 1 can San Marzano tomatoes
  • 3 sprigs fresh thyme
  • 6 leaves fresh basil, torn
  • 3 bay leaves
  • salt and pepper, to taste

    • RATATOUILLE
  • 1 medium eggplant
  • 1 large zucchini
  • 1 red shepherd pepper
  • 1 poblano pepper
  • 4 Roma tomatoes
  • 1 small red onion
  • 1 small yellow onion
  • ¼ cup olive oil
  • ½ tsp fresh thyme
  • salt and pepper, to taste

INSTRUCTIONS

  1. Fire-up the YS640S Pellet Grill to 350°F.
  2. Heat oil in a large frying pan. Sauté shallots, onion, and garlic, until soft.
  3. Season with salt and pepper and soy sauce. Add peppers, celery, and spices and mix until combined. Add tomatoes and let simmer for 30 minutes.
  4. Transfer into a Vitamix and blend until smooth.
  5. In a well-seasoned cast iron skillet, pour in your prepared tomato sauce and add herbs.
  6. Place in the smoker on the top rack, uncovered, for 75 minutes. Once done, remove bay leaves and sprigs of thyme.
  7. Slice remaining vegetables into 1/8 inch thick circles. Arrange in a circle pattern in your smokey sauce, starting at the outer edges and working your way in.
  8. In a small bowl, combine oil, thyme, salt, and pepper. Pour over the prepared dish.
  9. Cover with foil and place back on the smoker at 420°F for 1.5 hours, removing the foil after 1 hour of smoking.
  10. Cut and serve, topping with bespoke finishing olive oil and parmesan cheese to taste.