Recipe: Perfect Ratatouille

  • 2 min read
  • Sep 08, 2020

Ratatouille. Ratatouille is a treat for film lovers. The animationis absolutely beautiful, especially the scenery of Paris which evoked awes from the audience. In the hilarious new animated-adventure, Ratatouille, a rat named Remy dreams of becoming a great chef despite his family's wishes and the obvious problem of being a rat in a decidedly rodent-phobic.

You can cook Ratatouille using 28 ingredients and 9 steps. Here is how you cook it.

Ingredients of Ratatouille

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

Ratatouille step by step

  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..