Ratatouille

135 mins
Serves 4
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Directions

  1. 1Put peppers into the preheated oven 350°F (180 °C) for 20 minutes
  2. 2Put peppers into the preheated oven 350°F (180 °C) for 20 minutes
  3. 3Put peppers into the preheated oven 350°F (180 °C) for 20 minutes
  4. 4Slice a shallow X on the tomatoes and put them into the boiling water for 10 minutes
  5. 5Slice a shallow X on the tomatoes and put them into the boiling water for 10 minutes
  6. 6Slice a shallow X on the tomatoes and put them into the boiling water for 10 minutes
  7. 7Blend the tomatoes
  8. 8Blend the tomatoes
  9. 9Blend the tomatoes
  10. 10Fry with olive oil onions, carrots and celery stalk. Add clarified butter
  11. 11Fry with olive oil onions, carrots and celery stalk. Add clarified butter
  12. 12Fry with olive oil onions, carrots and celery stalk. Add clarified butter
  13. 13Pour in tomato puree and add some bay leaves
  14. 14Pour in tomato puree and add some bay leaves
  15. 15Pour in tomato puree and add some bay leaves
  16. 16Peel the roasted peppers, chop and add to the pan
  17. 17Peel the roasted peppers, chop and add to the pan
  18. 18Peel the roasted peppers, chop and add to the pan
  19. 19Add herbs de Provence, garlic and chili
  20. 20Add herbs de Provence, garlic and chili
  21. 21Add herbs de Provence, garlic and chili
  22. 22Cover the pan and simmer for 60 minutes, then remove the lid and simmer for another 30 minutes
  23. 23Cover the pan and simmer for 60 minutes, then remove the lid and simmer for another 30 minutes
  24. 24Cover the pan and simmer for 60 minutes, then remove the lid and simmer for another 30 minutes
  25. 25Slice vegetables - 3-5 mm rings. Put eggplant and marrow squash into the bowl with cold salted water for 20 minutes
  26. 26Slice vegetables - 3-5 mm rings. Put eggplant and marrow squash into the bowl with cold salted water for 20 minutes
  27. 27Slice vegetables - 3-5 mm rings. Put eggplant and marrow squash into the bowl with cold salted water for 20 minutes
  28. 28Add thyme and basil, then blend it a little bit
  29. 29Add thyme and basil, then blend it a little bit
  30. 30Add thyme and basil, then blend it a little bit
  31. 31Spread the sauce in a mold, lay out the vegetables, alternating the sequence
  32. 32Spread the sauce in a mold, lay out the vegetables, alternating the sequence
  33. 33Spread the sauce in a mold, lay out the vegetables, alternating the sequence
  34. 34Make a dressing of olive oil, thyme, salt and pepper. Pour the vegetables with it
  35. 35Make a dressing of olive oil, thyme, salt and pepper. Pour the vegetables with it
  36. 36Make a dressing of olive oil, thyme, salt and pepper. Pour the vegetables with it
  37. 37Cover the mold with foil and send to the preheated to 350°F (160°C) oven for 90 minutes
  38. 38Cover the mold with foil and send to the preheated to 350°F (160°C) oven for 90 minutes
  39. 39Cover the mold with foil and send to the preheated to 350°F (160°C) oven for 90 minutes
  40. 40Take off the foil and roast for another 40 minutes
  41. 41Take off the foil and roast for another 40 minutes
  42. 42Take off the foil and roast for another 40 minutes
  43. 43Serve hot with parmesan and parsley
  44. 44Serve hot with parmesan and parsley
  45. 45Serve hot with parmesan and parsley

Ingredients

  • 2 POUNDS Tomatoes
  • 2 POUNDS Tomatoes
  • 2 POUNDS Tomatoes
  • 8 OZ Pepper
  • 8 OZ Pepper
  • 8 OZ Pepper
  • 7 OZ Onions
  • 7 OZ Onions
  • 7 OZ Onions
  • 7 OZ Carrots
  • 7 OZ Carrots
  • 7 OZ Carrots
  • 3 OZ Celery stalk
  • 3 OZ Celery stalk
  • 3 OZ Celery stalk
  • 2 OZ Chili pepper
  • 2 OZ Chili pepper
  • 2 OZ Chili pepper
  • 2 OZ Clarified butter
  • 2 OZ Clarified butter
  • 2 OZ Clarified butter
  • 2 cloves Garlic
  • 2 cloves Garlic
  • 2 cloves Garlic
  • 1 tbsp Herbs de Provence
  • 1 tbsp Herbs de Provence
  • 1 tbsp Herbs de Provence
  • 1 tbsp Salt
  • 1 tbsp Salt
  • 1 tbsp Salt
  • 1 tbsp Sugar
  • 1 tbsp Sugar
  • 1 tbsp Sugar
  • 1 Thyme
  • 1 Thyme
  • 1 Thyme
  • 1 Basil
  • 1 Basil
  • 1 Basil
  • 0.5 pound Zucchini
  • 0.5 pound Zucchini
  • 0.5 pound Zucchini
  • 0.5 pound Eggplant
  • 0.5 pound Eggplant
  • 0.5 pound Eggplant
  • 0.5 pound Marrow squash
  • 0.5 pound Marrow squash
  • 0.5 pound Marrow squash
  • 10 OZ Tomato
  • 10 OZ Tomato
  • 10 OZ Tomato
  • 7 OZ Potato
  • 7 OZ Potato
  • 7 OZ Potato
  • 7 OZ Onion
  • 7 OZ Onion
  • 7 OZ Onion
  • 5 OZ Pepper
  • 5 OZ Pepper
  • 5 OZ Pepper
  • 2 fl Oz Olive oil
  • 2 fl Oz Olive oil
  • 2 fl Oz Olive oil
  • 2 tsp Salt
  • 2 tsp Salt
  • 2 tsp Salt
  • 1 Thyme
  • 1 Thyme
  • 1 Thyme
  • 2 Bay leaf
  • 2 Bay leaf
  • 2 Bay leaf
  • 1 Parmesan
  • 1 Parmesan
  • 1 Parmesan
  • 1 Parsley
  • 1 Parsley
  • 1 Parsley

Equipment

ovenknifeblenderpanbowl
Ratatouille | Clip Recipe