Ratatouille
Ratatouille

Hello, I am Joana. Today, we’re going to make ratatouille recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I’m gonna make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Ratatouille Recipe

Ratatouille is one of the most well liked of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Ratatouille is something that I’ve loved my entire life.

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

The ingredients needed to make Ratatouille:

  1. Prepare Vegetables:
  2. Take 1-2 Yellow Squash,
  3. Prepare 1-2 Zucchini,
  4. Take 1-2 Japanese Eggplant,
  5. Make ready 6-8 Fresh Roma Tomatoes,
  6. Take Stew:
  7. Get 1 Bell Pepper Yellow,
  8. Make ready 1 Bell Pepper Red,
  9. Take 1 Bell Pepper Green,
  10. Prepare 1 TBSP Unsalted Butter,
  11. Take 1 TBSP Olive Oil,
  12. Make ready 1 Yellow Onion Finely Diced,
  13. Take 2 Carrots Finely Diced,
  14. Get Celery Finely Diced, 2 Ribs
  15. Make ready 3 Cloves Garlic Finely Minced,
  16. Make ready 28 oz Crushed Tomatoes Canned Preferably Fire Roasted,
  17. Take 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. Make ready Pinch Sea Salt,
  21. Prepare Pinch Black Pepper,
  22. Get 1 Handful Basil Leaves,
  23. Prepare Oil Mixture:
  24. Get 3 TBSP Olive Oil,
  25. Make ready Pinch Fresh Thyme,
  26. Get 1 Clove Garlic Finely Minced,
  27. Take Pinch Sea Salt,
  28. Prepare Pinch Black Pepper,

Instructions 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 sausage. - - 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.

So that’s going to wrap this up with this special dish ratatouille recipe. Thanks so much for your time. I am confident 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 on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Happy cooking.

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