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Shared recipe
PROVENÇAL RATATOUILLE
Yield: 120 oz Method: Confit + assembly Slow-cooked peppers, zucchini, and eggplant in olive oil, finished with tomato fondue and basil. Vegan, batch-friendly, holds for banquet.
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Method
1
Confit each vegetable separately with garlic and thyme.
2
Layer in hotel pan with tomato fondue; cover and bake gentle.
3
Rest overnight for flavor; reheat portion for service.
4
Finish with basil oil and fleur de sel.
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