Ratatouille
Ratatouille

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, ratatouille. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

I usually make a saute version of ratatouille, to keep the vegetables crispy, but this baked version came out with nice crisp vegetables too, and it was very easy to make. I added some thyme and rosemary, and a splash of white wine and served over rice to soak up the delicious juices. This is a perfect addition to my harvest season collection. From easy classics to festive new favorites, you'll find them all here.

Ratatouille is one of the most favored of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. Ratatouille is something which I have loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can have ratatouille using 28 ingredients and 9 steps. Here is how you cook that.

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

Recipes and cooking times differ widely, but common ingredients include tomato, garlic, onion, courgette (zucchini), aubergine (eggplant), capsicum (bell pepper. Tips/Techniques This recipe is from Jacques Pepin: Ratatouille is the epitome of Provençal vegetable stews. The beautiful ratatouille served up in the movie by the same name. Long and narrow vegetables work best.

Steps to 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.

The beautiful ratatouille served up in the movie by the same name. Long and narrow vegetables work best. Serve over a bed of brown rice, couscous, pasta or other starch, or with crusty bread. The title refers to the French dish ratatouille, which is served at. Directed by Brad Bird, Jan Pinkava.

So that is going to wrap this up for this exceptional food ratatouille recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!