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Ratatouille
Ratatouille

Before you jump to Ratatouille recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

The benefits of healthy eating are today being given more publicity than ever before and there are good reasons why this is so. Poor diet is a leading factor in health conditions such as heart disease and high blood pressure which can place a drain on the economy. There are more and more efforts to try to get us to adopt a more healthy way of living and all the same it is also easier than ever to rely on fast, convenient food that is very bad for our health. It is likely that a lot of people believe it will take great effort to eat a healthy diet or that they have to make a large scale change to the way they live. It is possible, however, to make several small changes that can start to make a positive impact to our daily eating habits.

You can make similar modifications with the oils that you use for cooking your food. Olive oil, for example, contain monounsaturated fats which are known as the good fats that battle the effects of bad cholesterol. It is also a great source of Vitamin E which has a lot of benefits and is also terrific for your skin. It could be that you already believe that you eat fruit and veggies but it can be worthwhile considering how fresh these are depending on where you purchase these. If at all possible, go for organic produce that has not been sprayed with poisonous chemicals. Looking for a local supplier of fresh fruits and veggies will give you the choice of eating foods that still have almost all of the nutrients which are often lost when produce has been kept in storage before it is sold.

Thus, it should be somewhat obvious that it’s easy to add healthy eating to your life.

We hope you got benefit from reading it, now let’s go back to ratatouille recipe. To make ratatouille you only need 28 ingredients and 9 steps. Here is how you achieve it.

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

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