# Ratatouille

A classic French Provençal stewed vegetable dish, vibrantly layered and baked to perfection.

- Total time: 60 min
- Cuisine: French
- Category: Side
- Language: en

## Ingredients

- zucchini
- eggplant
- squash
- tomatoes
- red bell pepper
- garlic
- shallots
- basil
- thyme
- salt
- pepper
- sugar
- olive oil
- chive

## Instructions

1. Cut the zucchini into thin slices.
2. Cut the eggplant into thin slices.
3. Cut the yellow squash into thin slices.
4. Pick fresh tomatoes for the fire escape farm.
5. Cut out the core of the tomatoes and make some X's so it's easy to peel.
6. Remove the core from the red bell pepper.
7. Place tomatoes into boiling water for 20 seconds.
8. Immediately transfer the tomatoes into an ice bath.
9. Peel the skin off the blanched tomatoes.
10. Cut the peeled tomatoes into chunks.
11. Place the cut tomatoes and red bell pepper on a foil-lined baking sheet.
12. Broil them on low until charred.
13. Chop the garlic.
14. Chop the shallots.
15. Add the charred tomatoes, red bell pepper, garlic, and shallots to a hot pan.
16. Add fresh basil and thyme to the pan.
17. Transfer all the vegetables and herbs from the pan into a blender.
18. Blend the mixture until smooth.
19. Season the sauce with salt, pepper, and sugar.
20. Pour a thin layer of the sauce into a cast iron pan.
21. Even out the sauce in the pan.
22. Stack vegetable slices in a pattern of green (zucchini), red (tomato), purple (eggplant), and yellow (squash).
23. Line up the stacked vegetable slices on the sauce in the pan, starting from the edges and working your way inward.
24. Continue arranging the vegetable stacks until the pan is full.
25. Sprinkle with a final seasoning of salt.
26. Drizzle with olive oil.
27. Cover the pan with parchment paper.
28. Throw it into the oven for about an hour.
29. Remove the parchment paper to reveal the cooked ratatouille.
30. Carefully serve a portion of the ratatouille onto a plate.
31. Add a dollop of the tomato sauce next to the ratatouille.
32. Garnish with a single piece of chive.
33. Deliver the finished dish.

## Equipment

- knife
- cutting board
- baking sheet
- pot
- tongs
- bowl
- blender
- cast iron pan
- oven mitts

## Tips

- Cut vegetables to a similar thickness for even cooking.
- Blanch tomatoes for easy peeling.
- Arrange vegetables starting from the edges and working inwards for a beautiful presentation.
- Add a single piece of chive for garnish.
- The dish is simple yet beautiful, and feels like a warm hug, making you want to devour it immediately.
- Can be made vegan and plant-based

## Source

- Original video: https://vm.tiktok.com/ZGd5E8dmm/
- Recipe page: https://www.cliprecipe.com/recipe/0b52c4d5-eecd-407f-8ee4-f4ccef2c50d1
- Extracted: 2025-06-20

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt