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We hope you got benefit from reading it, now let's go back to ratatouille recipe. You can have ratatouille using 28 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to cook Ratatouille:
- You need of Vegetables:.
- Get of Yellow Squash,.
- You need of Zucchini,.
- Prepare of Japanese Eggplant,.
- Use of Fresh Roma Tomatoes,.
- Get of Stew:.
- Prepare of Bell Pepper Yellow,.
- Provide of Bell Pepper Red,.
- Use of Bell Pepper Green,.
- Provide of Unsalted Butter,.
- Prepare of Olive Oil,.
- Prepare of Yellow Onion Finely Diced,.
- Use of Carrots Finely Diced,.
- Prepare of Celery Finely Diced, 2 Ribs.
- Use of Garlic Finely Minced,.
- Take of Crushed Tomatoes Canned Preferably Fire Roasted,.
- Prepare of Vegan-Friendly Chipotle In Adobo Sauce, 1/2 + 1 TSP of Adobo Sauce.
- You need of Fresh Thyme,.
- You need of Herbes de Provence,.
- You need of Sea Salt,.
- Take of Black Pepper,.
- Take of Basil Leaves,.
- Provide of Oil Mixture:.
- Provide of Olive Oil,.
- Provide of Fresh Thyme,.
- Get of Garlic Finely Minced,.
- Use of Sea Salt,.
- Use of Black Pepper,.
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..
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