Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a special dish, ratatouille. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Ratatouille is one of the most favored of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look fantastic. Ratatouille is something that I’ve loved my whole life.
To get started with this particular recipe, we must 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:
- Take Vegetables:
- Make ready Yellow Squash,
- Take Zucchini,
- Get Japanese Eggplant,
- Make ready Fresh Roma Tomatoes,
- Get Stew:
- Take Bell Pepper Yellow,
- Get Bell Pepper Red,
- Make ready Bell Pepper Green,
- Take Unsalted Butter,
- Get Olive Oil,
- Take Yellow Onion Finely Diced,
- Prepare Carrots Finely Diced,
- Get Celery Finely Diced, 2 Ribs
- Take Garlic Finely Minced,
- Make ready Crushed Tomatoes Canned Preferably Fire Roasted,
- Make ready Vegan-Friendly Chipotle In Adobo Sauce, 1/2 + 1 TSP of Adobo Sauce
- Take Fresh Thyme,
- Prepare Herbes de Provence,
- Take Sea Salt,
- Take Black Pepper,
- Take Basil Leaves,
- Get Oil Mixture:
- Make ready Olive Oil,
- Make ready Fresh Thyme,
- Get Garlic Finely Minced,
- Get Sea Salt,
- Prepare Black Pepper,
Steps 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.
So that is going to wrap it up for this special food ratatouille recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
