As Great As It Sounds

Written By: Marlene Osteen | Issue: October 2024 | Photograph By: Susan Renfro

Highlander Mountain House Chefs,
Chris Herzog and Adam Bresnahan

Ratatouille, the word evokes French vegetables, meatless health, sunshine (and a jolly Pixar film).

The classic Provencal dish, a showcase for fresh produce, is a favorite of Ruffed Grouse’s new PM Executive Chef, Chris Herzog. It was one of the first things he learned to cook when he was elevated from the dish station to line cook in the kitchen of a French restaurant in Colorado. The kitchen was at the Chimney Park Bistro, a restaurant run by the 2017 champion of the Food Network show Chopped, Florian Wehrli.

Made with the five vegetables that every family can grow in its home garden, or find at the local produce stand, Herzog advises that it’s the perfect way to get all your favorite vegetables into one dish. It’s a dish he makes frequently at home for family and friends and one he hopes to add to the new fall menu at Ruffed Grouse.

Note: The dish tastes even better the next day, so plan ahead. The upside is it’s a perfect make ahead dish for a party. You can store it in the refrigerator for up to five days and then reheat gently or bring it to room temperature before serving.

Chris Herzog’s Ratatouille
Serves 6

Ingredients

¼ cup plus 2 tablespoons olive oil
2 red or yellow bell peppers, stemmed seeded and diced into ½ inch pieces (about 2 cups)
1 large yellow onion, diced into ½ inch pieces (about 2 cups)
Kosher salt and freshly ground black pepper
1 large eggplant (1 ½ pounds), diced into ½ inch pieces (about 9 cups)
1 medium zucchini (1/2 pound), diced into ½ inch pieces
1 large yellow squash (1/2 pound) diced into ½ inch pieces
3 cloves garlic minced (about 1 tablespoon)
3 tablespoons tomato paste
½ teaspoon crushed red pepper flakes, optional
1 ½ pounds ripe tomatoes, diced into ½ inch pieces (about 4 cups)
½ cup fresh parsley
6 larger basil leaves, torn
1 tablespoon fresh thyme

Directions

1. Put a wide flameproof casserole or deep skillet with a lid over medium heat. Add the olive oil and heat until shimmering. Add the bell peppers, onion and 1 teaspoon salt and cook, stirring often until the onions are translucent and the bell peppers have softened slightly about 10 minutes.

2. Add the eggplant, the remaining 2 tablespoons olive oils and 1 teaspoon salt. Cook, stirring often, until the eggplant is very soft about eight minutes.

3. Add the zucchini and squash and continue to cook, stirring often, until beginning to soften, about five minutes.

4. Add the garlic, tomato paste and red pepper flakes, if using. Cook stirring often until the zucchini has softened about five minutes.

5. Stir in the tomatoes, bring to a simmer and reduce the heat to low and cove the pot. Simmer, stirring occasionally until the tomatoes have broken down and the ratatouille has reached a thick stew like consistency, about 10 minutes. Stir in the parsley, basil and thyme with salt and pepper to taste.

6. Spoon into a bowl and sprinkle with more fresh parsley and basil before serving.