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June Pan Ratatouille

This modern take on a French classic takes its cues from the Pixar film’s version of the dish, which features colorful shingled vegetables that are slowly cooked with herbs and a savory red pepper sauce. We simplified the dish in a few ways but promise it will still wow even the most discerning critics. For the best presentation, find vegetables that have the same diameter and use a mandoline to slice them evenly. You may have extra vegetable slices to toss into salads or grain bowls. If you prefer, you can bake this in a 13” x 9” baking dish.

Prep Time — 30 min
Cook Time — 2 hours
Servings — 4
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Ingredients

¾ cup roasted red peppers

½ cup diced tomatoes

2 tablespoons shallot

½ teaspoon crushed garlic

3 tablespoons extra-virgin olive oil

2 teaspoons balsamic vinegar

1 teaspoon chopped rosemary

½ teaspoon chopped thyme

1 teaspoon salt

½ teaspoon black pepper

Roma tomato slices

zucchini slices

squash slices

eggplant slices

1 teaspoon salt

2 teaspoons chopped rosemary

½ teaspoon chopped thyme

2 tablespoons extra-virgin olive oil

3 tablespoons chopped parsley

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Go Premium

Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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Preheat the June Oven

With the shelf in the middle position, preheat the June Oven to 250℉ on the Bake Cook Mode using the button below.

June Oven

Make the sauce

In the base of an immersion blender or blender, combine the roasted red bell pepper, drained diced tomatoes, chopped shallot, garlic, oil, vinegar, rosemary, thyme, salt and pepper. Blend the sauce until completely smooth and creamy, 2 minutes.

¾ cup roasted red peppers

½ cup diced tomatoes

2 tablespoons shallot

½ teaspoon crushed garlic

3 tablespoons extra-virgin olive oil

2 teaspoons balsamic vinegar

1 teaspoon chopped rosemary

½ teaspoon chopped thyme

1 teaspoon salt

½ teaspoon black pepper

immersion blender

measuring cups

measuring spoons

Fill the dish

Measure ¾ cup sauce and pour it into a June Pan or baking dish, tilting the June Pan or using a spatula to evenly spread it across the bottom. Reserve the remaining sauce for drizzling later.

June Pan

spatula

liquid measuring cup

Layer the sliced vegetables

Alternating vegetables, shingle the sliced vegetables in a ring around the edges of the baking dish, leaving about ¼” visible between each slice’s overlap. Layer the vegetable slices in successive concentric rings until entire dish is full. You may have extra slices.

Roma tomato slices

zucchini slices

squash slices

eggplant slices

Season the vegetables

Sprinkle the salt, rosemary and thyme evenly over the vegetable slices. Drizzle with olive oil.

1 teaspoon salt

2 teaspoons chopped rosemary

½ teaspoon chopped thyme

2 tablespoons extra-virgin olive oil

Cover

Cut a rectangle of parchment paper to cover the vegetables and lay over the vegetables, pressing gently to adhere.

parchment paper

Start cooking the ratatouille

Transfer the covered June Pan or baking dish to the middle shelf of the June Oven. Cook the ratatouille 1 hour. June will notify you when to remove the parchment

Remove the parchment

When June notifies you, remove the ratatouille from the June Oven. Remove and discard the parchment.

Preheat the June Oven

With the shelf in the middle position, preheat the June Oven to 250℉ using the button below.

Finish cooking the ratatouille

Transfer the uncovered June Pan or baking dish back to the middle shelf of the June Oven. Continue cooking 1 hour more, until the vegetables are easy to pierce with a knife and the sauce has thickened.

Drizzle with sauce and serve

Remove the ratatouille from the June Oven and set on a cooling rack. Garnish with parsley and drizzle with the reserved sauce to serve. Serve warm.

3 tablespoons chopped parsley

cooling rack

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June Oven makes cooking perfectly easy. Not only do we want your cooking experience to be easy, we want your buying experience to be hassle-free. If you order your June Oven on juneoven.com, you'll be covered by our one year limited warranty and 100-day no questions asked return policy.

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Food should be unpredictable. Cooking it shouldn’t be. That’s why if you order before September 2017, you’ll be covered by our full 2-year warranty, and 100-day no questions asked return policy.