Pacific Northwest | September 14, 2003Pacific Northwest MagazineSeptember 14, 2003seattletimes.com home
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CONTENTS
COVER STORY
NORTHWEST PEOPLE
PLANT LIFE
TASTE
ON FITNESS
NOW & THEN
SUNDAY PUNCH
LETTERS
PREVIOUS ISSUES OF PACIFIC NW


Sautéed Summer Vegetables with Garlic and Herbs

Serves 6

With all the elements of a classic ratatouille, this colorful side dish for grilled meats demonstrates the kind of attention that Ripert applies to every dish.

2 medium zucchini
2 medium eggplants
2 large tomatoes
2 red bell peppers
6 tablespoons olive oil, divided
12 garlic cloves, peeled
Fine sea salt and freshly ground white pepper
12 rosemary sprigs
12 thyme sprigs

1. Cut the ends off the zucchini and the eggplant, and cut each lengthwise into three equal slices. Cut three thick slices from each tomato, discarding the tops and bottoms. Cut off the tops and bottoms from the peppers and remove the seeds. Cut each pepper into three equal pieces.

2. Place two nonstick pans over medium-high heat. Add 2 tablespoons of the olive oil and 3 garlic cloves to each pan. Season the zucchini, eggplant, tomato and pepper slices with salt and pepper. Put the zucchini in one pan and the eggplant in the other with 3 sprigs of rosemary and 3 sprigs of thyme in each. Reduce the heat to medium and cook, turning once until the vegetables are golden brown on each side, about 5 minutes per side. Move the vegetables to a serving platter and discard the garlic, rosemary and thyme in the pans.

3. Put a fresh tablespoon of olive oil and 3 new cloves of garlic in each pan, and when the oil is hot, place the peppers in one pan and the tomatoes in the other, along with 3 fresh sprigs of rosemary and 3 of thyme in each pan. Cook the vegetables for 3 minutes on each side, then transfer them to the platter.

Serve hot or at room temperature with grilled meats.

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