Recipe: Tasty Ratatouille

Ratatouille

“How to Make a Recipe Ratatouille need 28 ingredients and 9 Step”


You can make Ratatouille use 28 ingredients and 9 step. Here’s how to cook }.

Ingredients cook Ratatouille

  1. You Need Vegetables:.
  2. You Need 1-2 Yellow Squash,.
  3. You Need 1-2 Zucchini,.
  4. You Need 1-2 Japanese Eggplant,.
  5. You Need 6-8 Fresh Roma Tomatoes,.
  6. You Need Stew:.
  7. You Need 1 Bell Pepper Yellow,.
  8. You Need 1 Bell Pepper Red,.
  9. You Need 1 Bell Pepper Green,.
  10. You Need 1 TBSP Unsalted Butter,.
  11. You Need 1 TBSP Olive Oil,.
  12. You Need 1 Yellow Onion Finely Diced,.
  13. You Need 2 Carrots Finely Diced,.
  14. You Need Celery Finely Diced, 2 Ribs.
  15. You Need 3 Cloves Garlic Finely Minced,.
  16. You Need 28 oz Crushed Tomatoes Canned Preferably Fire Roasted,.
  17. You Need Vegan-Friendly Chipotle In Adobo Sauce, 1/2 + 1 TSP of Adobo Sauce.
  18. You Need Pinch Fresh Thyme,.
  19. You Need 1 TSP Herbes de Provence,.
  20. You Need Pinch Sea Salt,.
  21. You Need Pinch Black Pepper,.
  22. You Need 1 Handful Basil Leaves,.
  23. You Need Oil Mixture:.
  24. You Need 3 TBSP Olive Oil,.
  25. You Need Pinch Fresh Thyme,.
  26. You Need 1 Clove Garlic Finely Minced,.
  27. You Need Pinch Sea Salt,.
  28. You Need Pinch Black Pepper,.

Steps make Ratatouille

  1. Prepare the vegetables. Using a mandolin, slice squash, zucchini and eggplant to about 1/16 inch thickness. Using a bread serrated knife, slice the tomatoes to 1/16 inch thickness as well. Set the vegetables aside..
  2. Prepare the stew. Preheat oven to 200 degrees celsius or 400 fahrenheit. Slice the bell peppers in halves and discarding the seeds. Line baking tray with parchment paper. Place the peppers onto the tray..
  3. Wack into the oven and broil until the skin is charred. Remove from the oven and transfer the peppers into a bowl. Cover with cling film and set aside to cool. Once the peppers are cool enough to handle, remove and discard the charred skins..
  4. Roughly chop the peppers and set aside. In a sauce pot over medium heat, add butter and olive oil. Once the butter has melted, add in onion, carrots and celery. Sauté until the onions are translucent..
  5. Add in garlic and saute until aromatic. Add in the canned tomatoes, chipotle, adobo sauce and the roasted peppers. Stir to combine well. Add in thyme and herbes de provence. Stir to combine well..
  6. Bring it up to a simmer. Allow the stew to simmer for about 2 to 3 minutes. Lastly, season with salt and pepper. Carefully transfer to a blender as it is piping hot. Add in the basil leaves and blitz until roughly smooth. Transfer the stew into an oven proof casserole dish..
  7. Assemble and bake the ratatouille. Preheat oven to 140 degrees celsius or 285 fahrenheit. Lay the sliced vegetables on top of the stew; in an alternate pattern – zucchini, yellow squash, eggplant and tomatoes..
  8. In a small bowl, mix together olive oil, garlic, thyme, salt and pepper. Drizzle the olive oil mixture over the top. Cover the dish with aluminum foil. Wack into the oven, bake and confit for 3 hours..
  9. Remove from the oven. To serve, place the sliced vegetables vertically inside the cookie cutters until almost fully packed. Place another series of slice vegetables on the top horizontally. Slowly remove the cookie cutters. Place a chive over the top. Drizzle some of that stew on the side. Place some parsley over the top. Serve immediately..