Glazed Flank Steak with Ratatouille and Barley Pilaf Print Email

1 tsp extra-virgin olive oil
2 1/2 oz diced red onion
1/2 oz minced garlic
1/2 oz minced shallot
1 oz tomato paste
8 oz 1/4-in slices peeled plum tomatoes
4 oz diced zucchini
4 oz diced bell pepper
4 oz diced eggplant
3 oz diced yellow squash
1 cup vegetable stock
1 TBS basil chiffonade
1 tsp chopped oregano
1/4 tsp kosher salt
1/4 tsp cracked black peppercorns

Heat the oil in a large pot. Add the onion, garlic, and shallots. Sauté until the onions are translucent.

Add the tomato paste and sauté until brown. Add the remaining vegetables and the stock. Bring to a gentle simmer and stew, stirring occasionally, until the vegetables are tender, about 15 minutes. Season with the herbs, salt, and pepper. Serves 10 - Culinary Institute of America