Good morning here we will give you a recipe ratatouille which is delicious The way preparing it is very easy. You just need to be careful to get results from ratatouille which has aroma and taste that can evoke our tastes.

So that the result of ratatouille, what needs to be done is first from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want to prepare ratatouille the delicious as long as you know the tricks and how to make this dish able be treat very special.

Ingredients and seasonings required for make

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

The dish originates from the South of France, where home cooks would toss tomatoes, zucchini, peppers, onions, eggplant, garlic and herbs into a pot and cook them down to create an irresistible mixture enjoyed hot, cold, on its own, with eggs, over toast, or tossed with pasta. Add the onion and ¼ teaspoon salt. Heat ¼ cup of the oil in one or, better, two large skillets. Reduce heat and add tomatoes, eggplants, zucchini, tomato puree, herbes de Provence, salt, and pepper.

How to cook 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.
10. Done and ready to serve!

Uncover and check the level of liquid in the pot. Ratatouille takes some time to make, and tastes better the next day, so plan ahead. The upside is that it's a perfect make-ahead dish for a party. Ratatouille is a specialty of France's Provence region, especially around the city of Nice. It provides a delicious way to use up the huge quantities of eggplant, zucchini, and tomatoes in our own gardens and farmers' markets at the end of summer.

me, the simple preparation of Ratatouille above can help you prepare food that are special for family/friends Congratulations enjoy