Hello everybody, welcome to our recipe page, if you're looking for Ratatouille recipe, look no further! We provide you only the perfect Ratatouille recipe here. We also have wide variety of recipes to try.

Ratatouille
Ratatouille

Before you jump to Ratatouille recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Saving Money In The Kitchen.

Remember when the only men and women who cared about the ecosystem were tree huggers as well as hippies? That has completely changed now, since we all seem to have an awareness that the planet is having troubles, and we all have a part to play in fixing it. The experts are agreed that we cannot adjust things for the better without everyone’s active participation. Each and every family ought to start generating changes that are environmentally friendly and they have to do this soon. Read on for some methods to go green and save energy, generally in the kitchen.

A lot of electrical power is wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. If you happen to be in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less energy. The proper temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use much less electricity. Another way to save electricity is to keep the condenser clean, because the motor won’t have to operate as often.

As you can see, there are plenty of little elements that you can do to save energy, and also save money, in the kitchen alone. It is pretty straightforward to live green, of course. Largely, all it will take is a little bit of common sense.

We hope you got benefit from reading it, now let’s go back to ratatouille recipe. You can cook ratatouille using 28 ingredients and 9 steps. Here is how you cook that.

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

If you find this Ratatouille recipe helpful please share it to your friends or family, thank you and good luck.