Chef Josh Lewin's Ratatouille

Chef Josh Lewin's Ratatouille

Traditionally a rustic summertime staple, ratatouille is often dressed up for a fancy evening. I love all the uniform dicing and watching my hands turn a bunch of randomly shaped vegetables from the farmer's market into a pile of colorful building blocks. I enjoy the gradually shifting smells and the successive searing pop of the olive oil as each fresh ingredient gets its turn in the pan.

But when I’m short on time, the Veggie Bullet turns this hour-long meditation into 5 minutes of last-minute work for friends who drop by unannounced. The long strands of mixed color vegetables make this quick and easy version just as fancy.

Click the play button on the video below to watch Juliet chef and owner Josh Lewin prepare his ratatouille recipe with the help of the spiralizing and slicing function of Veggie Bullet.

Ingredients
  • 3 Zucchinis, seeds removed, spiralized
  • 1 Red Onion, shredded
  • 2 Yellow Squash, seeds removed, spiralized
  • 1 Large Eggplant, seeds removed, spiralized
  • 2 Red Bell Peppers, sliced
  • 1 Yellow Bell Pepper, sliced
  • 2 Cups Sun-Dried Tomatoes, chopped
  • 1 Dash Pepper, to taste
  • 2 Teaspoons Kosher Salt, to taste
  • 1 Lemon, juiced, to taste
  • 2 Tablespoons Olive Oil, more for cooking if needed
Steps to Prepare
  1. Using your Veggie Bullet, shred the red onion, slice the bell peppers, and spiralize the zucchinis, yellow squashes, and eggplant.
  2. Heat 1 tablespoon of olive oil over low heat in a heavy pot with a tight-fitting lid.
  3. Add onion and 2 teaspoons of kosher salt.
  4. Cook, covered, until very soft but careful to avoid browning. Check and stir regularly.
  5. Meanwhile, heat 1 tablespoon of olive oil over high heat until almost smoking.
  6. Add peppers in an even layer and cook until lightly browned (use multiple batches if necessary to avoid crowding).
  7. Repeat this individually with zucchini, squash, and eggplant.
  8. Once all vegetables are browned add everything, including the sun-dried tomatoes, to the pot with the onions.
  9. Raise heat to medium to heat through, stirring until thoroughly combined.
  10. Add lemon juice as well as additional salt and pepper to taste.
  11. Enjoy!
Notes
  1. Don't own a Veggie Bullet yet? Use a hand spiralizer to spiralize your fruits and veggies, a food processor to shred and chop, and a knife and cutting board to slice. Just expect to add additional prep time and use more counter space.

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