Ratatouille

50 mins
Serves 1
youtube.com

Directions

  1. 1Place the baby bell peppers and tomatoes on a baking sheet and drizzle with olive oil.
  2. 2Place the baby bell peppers and tomatoes on a baking sheet and drizzle with olive oil.
  3. 3Place the baby bell peppers and tomatoes on a baking sheet and drizzle with olive oil.
  4. 4Broil the baby bell peppers and tomatoes on high for 10 minutes.
  5. 5Broil the baby bell peppers and tomatoes on high for 10 minutes.
  6. 6Broil the baby bell peppers and tomatoes on high for 10 minutes.
  7. 7Remove the skin and core from the roasted baby bell peppers.
  8. 8Remove the skin and core from the roasted baby bell peppers.
  9. 9Remove the skin and core from the roasted baby bell peppers.
  10. 10Chop the onion and garlic.
  11. 11Chop the onion and garlic.
  12. 12Chop the onion and garlic.
  13. 13Heat a pan with olive oil.
  14. 14Heat a pan with olive oil.
  15. 15Heat a pan with olive oil.
  16. 16Sauté the chopped onion and garlic until fragrant and tender.
  17. 17Sauté the chopped onion and garlic until fragrant and tender.
  18. 18Sauté the chopped onion and garlic until fragrant and tender.
  19. 19Pluck fresh basil leaves.
  20. 20Pluck fresh basil leaves.
  21. 21Pluck fresh basil leaves.
  22. 22Add the roasted peppers and tomatoes, sautéed onions and garlic, fresh basil, salt, and pepper to a blender.
  23. 23Add the roasted peppers and tomatoes, sautéed onions and garlic, fresh basil, salt, and pepper to a blender.
  24. 24Add the roasted peppers and tomatoes, sautéed onions and garlic, fresh basil, salt, and pepper to a blender.
  25. 25Blend the ingredients until smooth to create the sauce.
  26. 26Blend the ingredients until smooth to create the sauce.
  27. 27Blend the ingredients until smooth to create the sauce.
  28. 28Slice the eggplant, zucchini, yellow squash, and fresh tomatoes thinly using a mandoline slicer.
  29. 29Slice the eggplant, zucchini, yellow squash, and fresh tomatoes thinly using a mandoline slicer.
  30. 30Slice the eggplant, zucchini, yellow squash, and fresh tomatoes thinly using a mandoline slicer.
  31. 31Spread the prepared sauce evenly at the bottom of a cast iron pan.
  32. 32Spread the prepared sauce evenly at the bottom of a cast iron pan.
  33. 33Spread the prepared sauce evenly at the bottom of a cast iron pan.
  34. 34Arrange the sliced vegetables in an alternating pattern on top of the sauce, as shown in the video.
  35. 35Arrange the sliced vegetables in an alternating pattern on top of the sauce, as shown in the video.
  36. 36Arrange the sliced vegetables in an alternating pattern on top of the sauce, as shown in the video.
  37. 37Prepare the herb oil by combining fresh thyme, fresh basil, garlic, salt, pepper, and olive oil in a mortar and pestle, then grind until combined.
  38. 38Prepare the herb oil by combining fresh thyme, fresh basil, garlic, salt, pepper, and olive oil in a mortar and pestle, then grind until combined.
  39. 39Prepare the herb oil by combining fresh thyme, fresh basil, garlic, salt, pepper, and olive oil in a mortar and pestle, then grind until combined.
  40. 40Drizzle the herb oil over the arranged vegetables.
  41. 41Drizzle the herb oil over the arranged vegetables.
  42. 42Drizzle the herb oil over the arranged vegetables.
  43. 43Cover the pan with aluminum foil.
  44. 44Cover the pan with aluminum foil.
  45. 45Cover the pan with aluminum foil.
  46. 46Bake in the oven for 40 minutes at 375°F (190°C).
  47. 47Bake in the oven for 40 minutes at 375°F (190°C).
  48. 48Bake in the oven for 40 minutes at 375°F (190°C).
  49. 49Remove the foil and bake for an additional 10 minutes until lightly browned and tender.
  50. 50Remove the foil and bake for an additional 10 minutes until lightly browned and tender.
  51. 51Remove the foil and bake for an additional 10 minutes until lightly browned and tender.
  52. 52Serve the ratatouille by carefully plating it with a base of sauce.
  53. 53Serve the ratatouille by carefully plating it with a base of sauce.
  54. 54Serve the ratatouille by carefully plating it with a base of sauce.
  55. 55Garnish with fresh chives.
  56. 56Garnish with fresh chives.
  57. 57Garnish with fresh chives.

Ingredients

  • 0.5 lb baby bell peppers
  • 0.5 lb baby bell peppers
  • 0.5 lb baby bell peppers
  • 3 tomatoes
  • 3 tomatoes
  • 3 tomatoes
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 1 onion
  • 1 onion
  • 1 onion
  • 3 cloves garlic
  • 3 cloves garlic
  • 3 cloves garlic
  • 2 tbsp fresh basil
  • 2 tbsp fresh basil
  • 2 tbsp fresh basil
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • 2 eggplants
  • 2 eggplants
  • 2 eggplants
  • 4 tomatoes
  • 4 tomatoes
  • 4 tomatoes
  • 2 yellow squashes
  • 2 yellow squashes
  • 2 yellow squashes
  • 2 zucchinis
  • 2 zucchinis
  • 2 zucchinis
  • 2 tbsp fresh basil
  • 2 tbsp fresh basil
  • 2 tbsp fresh basil
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 tsp fresh thyme
  • 2 tsp fresh thyme
  • 2 tsp fresh thyme
  • 4 tbsp olive oil
  • 4 tbsp olive oil
  • 4 tbsp olive oil

Equipment

baking sheetpancutting boardknifeblendermandoline slicercast iron panscissorsmortar and pestlealuminum foiloven mittplatefork