Remy's Ratatouille

41 mins
Serves 1
youtube.com

Directions

  1. 1Finely chop the garlic and onion.
  2. 2Finely chop the garlic and onion.
  3. 3Finely chop the garlic and onion.
  4. 4Slice the tomatoes and mini bell peppers in half.
  5. 5Slice the tomatoes and mini bell peppers in half.
  6. 6Slice the tomatoes and mini bell peppers in half.
  7. 7Roast the tomatoes and bell peppers in the oven with olive oil.
  8. 8Roast the tomatoes and bell peppers in the oven with olive oil.
  9. 9Roast the tomatoes and bell peppers in the oven with olive oil.
  10. 10Peel and chop the roasted peppers.
  11. 11Peel and chop the roasted peppers.
  12. 12Peel and chop the roasted peppers.
  13. 13Blend the roasted peppers, basil, garlic, and olive oil in a blender until smooth.
  14. 14Blend the roasted peppers, basil, garlic, and olive oil in a blender until smooth.
  15. 15Blend the roasted peppers, basil, garlic, and olive oil in a blender until smooth.
  16. 16Slice the yellow squash, zucchini, and eggplant into thin rounds using a mandoline slicer.
  17. 17Slice the yellow squash, zucchini, and eggplant into thin rounds using a mandoline slicer.
  18. 18Slice the yellow squash, zucchini, and eggplant into thin rounds using a mandoline slicer.
  19. 19Mince the basil, garlic, and thyme in a mortar and pestle.
  20. 20Mince the basil, garlic, and thyme in a mortar and pestle.
  21. 21Mince the basil, garlic, and thyme in a mortar and pestle.
  22. 22Spread the blended pepper mixture in a cast iron skillet.
  23. 23Spread the blended pepper mixture in a cast iron skillet.
  24. 24Spread the blended pepper mixture in a cast iron skillet.
  25. 25Arrange the sliced vegetables in concentric circles on top of the pepper mixture.
  26. 26Arrange the sliced vegetables in concentric circles on top of the pepper mixture.
  27. 27Arrange the sliced vegetables in concentric circles on top of the pepper mixture.
  28. 28Top with the minced herb mixture.
  29. 29Top with the minced herb mixture.
  30. 30Top with the minced herb mixture.
  31. 31Bake in the oven until tender.
  32. 32Bake in the oven until tender.
  33. 33Bake in the oven until tender.
  34. 34Use a metal ring mold to shape the ratatouille into a neat stack, and then plate.
  35. 35Use a metal ring mold to shape the ratatouille into a neat stack, and then plate.
  36. 36Use a metal ring mold to shape the ratatouille into a neat stack, and then plate.
  37. 37Garnish and serve.
  38. 38Garnish and serve.
  39. 39Garnish and serve.

Ingredients

  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 1 onion
  • 1 onion
  • 1 onion
  • 8 tomatoes
  • 8 tomatoes
  • 8 tomatoes
  • 12 mini bell peppers
  • 12 mini bell peppers
  • 12 mini bell peppers
  • 1 bunch basil
  • 1 bunch basil
  • 1 bunch basil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 1 yellow squash
  • 1 yellow squash
  • 1 yellow squash
  • 1 zucchini
  • 1 zucchini
  • 1 zucchini
  • 1 eggplant
  • 1 eggplant
  • 1 eggplant
  • 1 sprig thyme
  • 1 sprig thyme
  • 1 sprig thyme

Equipment

knifecutting boardfrying panbaking sheetblendermandoline slicermortar and pestlemetal ring mold