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Ingredients

• Piperade (bottom layer):
• ½ red bell pepper, seeds and ribs removed
• ½ yellow bell pepper, seeds and ribs removed
• ½ orange bell pepper, seeds and ribs removed
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon minced garlic
• ½ cup finely diced yellow onion
• 3 tomatoes (about 12 ounces total weight), peeled, seeded and finely diced, juices reserved
• 1 sprig fresh thyme
• 1 sprig flat-leaf parsley
• ½ bay leaf
• kosher salt
• For the vegetables:
• 1 medium zucchini (4 to 5 ounces) sliced in 1/16-inch-thick rounds
• 1 Japanese eggplant (4 to 5 ounces) sliced into 1/16-inch-thick rounds
• 1 yellow (summer) squash (4 to 5 ounces) sliced into 1/16-inch-thick rounds
• 4 roma tomatoes, sliced into 1/16-inch-thick rounds
• ½ teaspoon minced garlic
• 2 teaspoons extra-virgin olive oil
• â…› teaspoon fresh thyme leaves
• kosher salt and freshly ground black pepper
• For the vinaigrette:
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon balsamic vinegar
• Assorted fresh herbs (such as thyme flowers, chervil, thyme)
• kosher salt and freshly ground black pepper

Description

At The Risk Of Posting Yet Another Version Of This Classic French Dish, Here Is The Actual Thomas Keller Version Of Ratatouille (which He Serves In The French Laundry As 'Confit Byaldi'), As Prepared In The Wonderful Pixar Film. The Presentation Is Terrif

Group Recipes