Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, ratatouille. One of my favorites. For mine, I will make it a little 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.
Ratatouille is one of the most favored of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Ratatouille is something that I’ve loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can cook ratatouille using 28 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Ratatouille:
- Get Vegetables:
- Make ready Yellow Squash,
- Make ready Zucchini,
- Get Japanese Eggplant,
- Get Fresh Roma Tomatoes,
- Prepare Stew:
- Prepare Bell Pepper Yellow,
- Prepare Bell Pepper Red,
- Take Bell Pepper Green,
- Take Unsalted Butter,
- Prepare Olive Oil,
- Prepare Yellow Onion Finely Diced,
- Take Carrots Finely Diced,
- Make ready Celery Finely Diced, 2 Ribs
- Get Garlic Finely Minced,
- Take Crushed Tomatoes Canned Preferably Fire Roasted,
- Prepare Vegan-Friendly Chipotle In Adobo Sauce, 1/2 + 1 TSP of Adobo Sauce
- Get Fresh Thyme,
- Make ready Herbes de Provence,
- Prepare Sea Salt,
- Get Black Pepper,
- Prepare Basil Leaves,
- Get Oil Mixture:
- Get Olive Oil,
- Make ready Fresh Thyme,
- Make ready Garlic Finely Minced,
- Get Sea Salt,
- Get Black Pepper,
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. Nothing says high summer than a batch of fragrant simmering ratatouille on the stove.
Instructions to make Ratatouille:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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 dish originates from the South of France, where home cooks would toss tomatoes, zucchini, peppers, onions, eggplant, garlic and herbs into a pot and cook them down to create an irresistible mixture enjoyed hot, cold, on its own, with eggs, over toast, or tossed with pasta. Serve while hot as a main dish or side. The title refers to the French dish ratatouille, which is served at. Takes a fair bit of prep work and about a half hour of actual cooking, but the result is a beautifully clear expression of the veggies. 'Twouldn't hurt to up the. Ratatouille takes some time to make, and tastes better the next day, so plan ahead.
So that’s going to wrap it up for this special food ratatouille recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
