Ratatouille
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The Most Tempting Ratatouille Recipe
In this video, I'll walk you through,
The best recipe for Ratatouille.
Ingredients
2 eggplants
4 tomatoes
2 yellow squashes
2 zucchinis
Sauce
2 tbsp olive oil
1 onion
3 cloves garlic
1/2 lb baby bell peppers
salt
pepper
3 tomatoes
2 tbsp fresh basil
Seasoning
2 tbsp fresh basil
2 cloves garlic,
2 tsp fresh thyme
salt
pepper
4 tbsp olive oil
Broil bell peppers and tomatoes on high for 10 min. Sate onion and garlic, blend with all Sauce ingredients. Add sauce to the baking pan. Cut vegetables thin and assemble how shown on video, season with herbs oil. Cover with foil and bake 40 min at 375F, remove foil and bake 10 more minutes.
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How to Make a Classic Ratatouille Recipe
One of my first experiences while working as a line cook at the age of 15 at one of my favorite restaurants in St. Louis was making risotto and ratatouille. They were the staple side items that we often served up to accompany main entrees on the menu. I remember everything from prepping the zucchini, squash and eggplant to the sautéing of the vegetables and then finishing it off with herbs and cheese and sending it out the door to dining room guests. I’ll forever cherish those foundational moments of my culinary journey, which is why I do so many recipes like this How to Make a Classic Ratatouille Recipe.
Learn How to Make a Classic Ratatouille Recipe that is layered with zucchini, squash, tomatoes, egg plant, onions and bell peppers.
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How to Make a Classic Ratatouille Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 8
Author Chef Billy Parisi
Ingredients:
28 ounces of crushed tomatoes
2 tablespoons of fresh thyme leaves
2 thinly sliced zucchini
2 thinly sliced yellow squashes
2 thinly sliced egg plants
2 thinly sliced tomatoes
2 seeded red bell peppers cut into 1” squares
1 peeled and thinly sliced red onion
Kosher salt and fresh cracked pepper to taste
chopped fresh parsley and shredded parmesan cheese for garnish
Instructions:
1. Preheat the oven to 375°.
2. Pour the tomatoes to the bottom of a pan and season well with salt, pepper and 1 tablespoons of fresh thyme.
3. Next, alternately layer the vegetable slices around the outside of 12” cast iron skillet packing them in tight. Do the same to the inside of the skillet and then place a zucchini and squash rose in the center.
4. See the video for details
5. Season the top of the vegetables with salt and pepper, and 1 tablespoons of thyme and bake at 375° for 40 to 45 minutes or until crispy brown on top and cooked throughout.
6. Garnish with chopped parsley and shredded parmesan cheese.
Ratatouille Recipe Without Oven | Ratatouille Recipe | Easy Ratatouille Recipe
Hi, Greetings from my channel Foreign Tadka
Today I have shared a homemade ratatouille recipe. Layers of yellow squash, zucchini, eggplant, potato, and bell pepper on a smoky flavorful tomato. It's best for a comforting veggie dinner.
Ingredients:
1/2 Tablespoon extra virgin olive oil
2 cloves garlic, minced
1/4 cup onion, chopped
2 smokey tomatoes
2 red & yellow bell pepper
Dried Italian herbs
teaspoon salt to taste.
1 small zucchini
1 small yellow squash
2 small eggplant
2 tomatoes
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This easy ratatouille recipe is the ultimate comfort dish!
Get the cookbook:
How to make Summer Rainbow Ratatouille from @twospoons.ca’s The Two Spoons Cookbook (p. 253). Sneak peek recipe below ????????????
2 tbsp olive oil1 red onion, chopped
4 cloves garlic, chopped1 tsp fine sea salt, divided
1 red bell pepper, chopped
2 cans (28 ounces/800 mL each) crushed tomatoes
2 tsp Herbes de Provence
3 tsp fresh thyme, divided
1⁄2 cup basil, chopped, more for garnish
1 green zucchini, thinly sliced
1 yellow summer squash, thinly sliced
1 Japanese eggplant, thinly sliced
3 Roma tomatoes, thinly sliced
1⁄4 tsp pepper
Fresh basil, for garnish (optional)
1. Heat the olive oil in a 10-inch cast-iron skillet over medium heat.Add onion, garlic, and 3⁄4 teaspoon of the salt. Cook, stirring often, until softened, about 10 mins.
2. Add the bell pepper and cook until softened, about 7 mins. Pour in the crushed tomatoes and season with the herbes de Provence and 2 tsp of the thyme. Cook at a low simmer until the sauce has slightly thickened, 10 to 15 mins. Add the basil and stir to combine. Remove from the heat.
3. Starting from the outer edge of the skillet and working your way to the middle, arrange the sliced veggies over the tomato sauce, snugly upright but slightly angled, and alternating the colours (zucchini, summer squash, eggplant, and tomato). Sprinkle with the remaining 1 teaspoon thyme, remaining 1⁄4 teaspoon salt, and the black pepper.
4. Cover the skillet with foil or an oven-safe lid and bake at 375F/190C for 40 mins. Remove the foil and continue cooking until the veg is very soft and the ratatouille is bubbling, another 20 to 30 mins. Garnish with basil leaves just before serving, if desired.
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Best Ratatouille Recipe | Real Life Disney #shorts
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So most of us know the Disney ratatouille movie recipe - or at least the way the ratatouille dish is styled and arranged, just like in this ratatouille in 60 seconds recipe video. After all concentric circles of vegetables look great! But what is ratatouille in real life? Ratatouille French cooking is basically about combining in seasonal vegetables with a tomato based sauce. Enjoy that with some fresh bread, and your’e in for a a humble yet delicious countryside dish. And with it being of humble origins, you just stir chopped veg through the sauce and bang it in the oven. Arranging it prettily is not the French thing to do.
Typically you would also make it in summer with fresh vine tomatoes, summer squashes and vegetables. However in this ratatouille in 5 minutes (video) recipe, we made it in the winter season and opted for potatoes instead of summer squash - so basically adapt to what you can find. It’s a quick easy recipe for ratatouille that we are sure you will enjoy!
So let’s make the best ratatouille recipe that’s flexible by season! Look to replace potatoes in summer with squash and use whatever fresh veg you want. Also to make it traditionally French you don’t need to layer it in concentric circles (though that makes for a wow factor on the dinner table!). You can just stir the veg through the tomato sauce and bang it in the oven, saving you prep time!
How to make ratatouille 1 hour:
Ratatouille Ingredients:
1 medium onion
2 bell peppers
2 fat garlic cloves
15g fresh basil, including stalks
1 tin tomatoes
2 tbsp olive oil
Tomato puree
1 tsp sugar
2 tsp red wine vinegar
1 long courgette
1 long skinny aubergine
2 potatoes or a long squash
5 large tomatoes
(We recommended getting 1 more of each veg just in case)
15g fresh basil
30g fresh parsley
Zest of 1 lemon
2 tbsp extra virgin olive oil
Salt and pepper.
Method:
In a food processor combine the onion, peppers, garlic, basil, and tin tomatoes until a desired smoothness is reached. Then in an oven-safe skillet, bring to medium high heat, add the oil and tomato sauce. Add in the tomato puree, sugar, vinegar and a very generous seasoning of salt. Stir and bring to a simmer. Cook for 20 minutes.
In the meantime, prep your vegetables and collect in bowls. When all are cut, drizzle over a bit of olive oil and season generously with salt. Mix together so that the veg is nicely coated with salt.
Then layer the ratatouille as you wish. You can style it like we did where it follows the pattern of potato, aubergine, courgette, tomato. Or you can go rustic and layer it haphazardly. Up to you !
Then bake in an oven with foil on for 40 minutes at 200C (180C fan). Remove the foil and bake for another 20 minutes. Check that the potatoes and aubergine are soft before serving. If not, cook for another 15 minutes.
Then to serve, blitz the herbs with the zest and extra virgin olive oil. Serve this herb drizzle over the ratatouille servings and enjoy with toasted/grilled bread.
Handy tip: The tomatoes are a strong feature of the dish, so the sweeter and riper, the better it will be. If they aren’t as sweet as you’d like, compensate by adding another tsp or two of sugar.
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Homemade Layered Ratatouille Recipe (Step-by-Step) | HowToCook.Recipes
This delicious layered Ratatouille recipe is not only beautiful but it is absolutely packed with flavor! It is the perfect dish for vegetarians or vegans.
View FULL Step-by-Step recipe here:
Ingredients:
4 tbsp olive oil (divided)
4 garlic cloves (minced)
1/2 small onion (chopped)
1/3 cup carrot (shredded)
14 oz crushed tomatoes
2 tsp dried basil
1/2 tsp dried parsley
1 small eggplant (sliced 1/8 inch thick circles)
2 small zucchini (sliced 1/8 inch thick circles)
3 Roma tomatoes (sliced 1/8 inch thick circles)
salt (to taste)
black pepper (to taste)
Instructions:
1. Preheat the oven to 375F. In a large nonstick pan, heat 2 tablespoons of olive oil over medium high heat. Add in the onion, garlic, and carrot and cook until tender, about 5 minutes. Next, add in the crushed tomatoes and seasonings and simmer for 15 minutes. Taste and adjust the seasoning with salt and pepper. Once the sauce has thickened, pour into a 2 quart baking dish. Arrange the sliced vegetables in a circular pattern standing upright in the dish over the sauce. Brush with the remaining olive oil. Cover and bake for 30 minutes, then uncover and bake until vegetables are tender. Serve immediately.
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