Recipe courtesy of Tyler Florence

Roasted Summer Ratatouille

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
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Garlic-Chili-Tomato Butter


  1. Put an oven rack at the top of the oven and preheat the oven to 450 degrees F. Toss the patty pan squash, eggplant, 4 sprigs of thyme, 3 sprigs of marjoram, the fennel, onion, haricot vert and crookneck squash with the olive oil until coated. Season with salt and pepper. Spread the vegetables on a baking sheet and roast until tender and browned, about 15 minutes. Discard the sprigs of thyme and marjoram.
  2. Transfer the roasted vegetables to a large mixing bowl. Add the thyme and marjoram leaves, the parsley and the Garlic-Chili-Tomato Butter and mix well. Taste, and season with lemon juice, salt and pepper. Serve warm or at room temperature.

Garlic-Chili-Tomato Butter

  1. Place a large skillet over medium heat. Add the bacon and cook until it is crisp and the fat is rendered.
  2. Once the bacon has rendered all the fat, add the onion, season with salt and cook, stirring occasionally, until the onion is translucent, about 5 minutes. (If the pan seems dry while you are cooking the onion, add some of the olive oil.) Add the garlic and cook, stirring for 2 minutes. Add the tomato paste and the crushed red pepper flakes stir to toast for just 15 seconds. Stir in the diced tomatoes, and cook, stirring occasionally, until the excess liquid has almost completely cooked away.
  3. Put the mixture in a blender and puree until smooth. Transfer the mixture to a bowl and cool to room temperature. Use a wooden spoon to work the butter into the tomato mixture until combined. If you are not using the butter right away, cover it and chill it until you do. Makes 3/4 cup.

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