Easiest Way to Prepare Quick Ratatouille

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The ingredients needed to make Ratatouille:

1. Prepare Vegetables:
2. Prepare 1-2 Yellow Squash,
3. Prepare 1-2 Zucchini,
4. Get 1-2 Japanese Eggplant,
5. Make ready 6-8 Fresh Roma Tomatoes,
6. Take Stew:
7. Prepare 1 Bell Pepper Yellow,
8. Get 1 Bell Pepper Red,
9. Take 1 Bell Pepper Green,
10. Prepare 1 TBSP Unsalted Butter,
11. Take 1 TBSP Olive Oil,
12. Get 1 Yellow Onion Finely Diced,
13. Prepare 2 Carrots Finely Diced,
14. Get Celery Finely Diced, 2 Ribs
15. Make ready 3 Cloves Garlic Finely Minced,
16. Get 28 oz Crushed Tomatoes Canned Preferably Fire Roasted,
17. Make ready Vegan-Friendly Chipotle In Adobo Sauce, 1/2 + 1 TSP of Adobo Sauce
18. Get Pinch Fresh Thyme,
19. Prepare 1 TSP Herbes de Provence,
20. Prepare Pinch Sea Salt,
21. Get Pinch Black Pepper,
22. Make ready 1 Handful Basil Leaves,
23. Get Oil Mixture:
24. Take 3 TBSP Olive Oil,
25. Take Pinch Fresh Thyme,
26. Prepare 1 Clove Garlic Finely Minced,
27. Get Pinch Sea Salt,
28. Take Pinch Black Pepper,

This recipe is from Jacques Pepin: Ratatouille is the epitome of Provençal vegetable stews. The vegetables are sautéed individually in oil before being stewed, so they keep their shape and texture. The beautiful ratatouille served up in the movie by the same name. Long and narrow vegetables work best.

Instructions to make Ratatouille:

1. Prepare the vegetables. - - Using a mandolin, slice squash, zucchini and eggplant to about 1/16 inch thickness. - - Using a bread serrated knife, slice the tomatoes to 1/16 inch thickness as well. - - Set the vegetables aside.
2. Prepare the stew. - - Preheat oven to 200 degrees celsius or 400 fahrenheit. - - Slice the bell peppers in halves and discarding the seeds. - - Line baking tray with parchment paper. - - Place the peppers onto the tray.
3. Wack into the oven and broil until the skin is charred. - - Remove from the oven and transfer the peppers into a bowl. - - Cover with cling film and set aside to cool. - - Once the peppers are cool enough to handle, remove and discard the charred skins.
4. Roughly chop the peppers and set aside. - - In a sauce pot over medium heat, add butter and olive oil. - - Once the butter has melted, add in onion, carrots and celery. - - Sauté until the onions are translucent.
5. Add in garlic and saute until aromatic. - - Add in the canned tomatoes, chipotle, adobo sauce and the roasted peppers. - - Stir to combine well. - - Add in thyme and herbes de provence. - - Stir to combine well.
6. Bring it up to a simmer. - - Allow the stew to simmer for about 2 to 3 minutes. - - Lastly, season with salt and pepper. - - Carefully transfer to a blender as it is piping hot. - - Add in the basil leaves and blitz until roughly smooth. - - Transfer the stew into an oven proof casserole dish.
7. Assemble and bake the ratatouille. - - Preheat oven to 140 degrees celsius or 285 fahrenheit. - - Lay the sliced vegetables on top of the stew; in an alternate pattern - zucchini, yellow squash, eggplant and tomatoes.
8. In a small bowl, mix together olive oil, garlic, thyme, salt and pepper. - - Drizzle the olive oil mixture over the top. Cover the dish with aluminum foil. - - Wack into the oven, bake and confit for 3 hours.
9. Remove from the oven. - - To serve, place the sliced vegetables vertically inside the cookie cutters until almost fully packed. - - Place another series of slice vegetables on the top horizontally. - - Slowly remove the cookie cutters. Place a chive over the top. - - Drizzle some of that stew on the side. Place some parsley over the top. - - Serve immediately.

The beautiful ratatouille served up in the movie by the same name. Long and narrow vegetables work best. Serve over a bed of brown rice, couscous, pasta or other starch, or with crusty bread. A rat who can cook makes an unusual alliance with a young kitchen worker at a famous restaurant. Ratatouille is a bright and chunky summer vegetable stew, rich with olive oil and fragrant with garlic and herbs.

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