Chef Ashley James’ Easy Ratatouille Recipe (Access Hollywood Live)

Nothing says glamour llike the Cannes Film Festival, which kicks off later this week.

In preparation for the big event, Chef Ashley James of the Four Seasons Los Angeles and host of PBS’ “Cuisine Culture” stops by Access Hollywood Live to demonstrate an easy, healthy dish inspired by the south of France!

Here is the recipe from today’s segment with Chef Ashley:

Chef Ashley’s Easy Ratatouille Recipe:

Ingredients part 1:

1 large onion finely chopped

1 table spoon chopped garlic

2 table spoon extra virgin olive oil

2 cups fresh tomato sauce

2 bay leaves

2 table spoons roughly chopped parsley

Pinch of Espelette pepper, could be substituted by Cayenne or Peperoncino flakes

Ingredients part 2:

1 large onion sliced into 1/4 inch wedges

2 Zucchinis cut in half length ways and sliced

2 Small eggplant cut in half length ways and sliced

2 yellow bell pepper cut into 1/2 inch strips

2 green bell pepper cut into 1/2 inch strips

2 red bell pepper cut into 1/2 inch strips

4 table spoon extra virgin olive oil

Fresh thyme

Rosemary

Method:

Mix all of the cut vegetables from part 2 of the ingredients in a large bowl with sea salt, fresh ground black pepper and extra virgin olive oil.

Place the seasoned vegetables on a baking sheet and bake in a preheated oven at 375 degrees Celsius for around 12 minutes or until the vegetable are lightly browned.

In a large pan, add 2 table spoons of olive oil, sweet off the onion until translucent, add the chopped garlic, then the bay leaves.

Add the fresh tomato sauce and bring to the boil, add a little salt and pepper to taste.

Add the roasted Mediterranean vegetables, season with a little Espelette pepper if you like a little spice.

Leave to simmer for a few minutes, remove from the fire and let rest for a while so all the flavors can mingle, finish off with the freshly chopped parsley.

Special notes:

Ratatouille is an amazing dish that can be made the day before and then reheated, its also delicious served cold. Great with pasta, grilled fish, its just so versatile and healthy.