You are looking for idea recipes ratatouille that are appetizing? How to prepare it is indeed not too difficult but not easy either. If wrong processing, the result will be unsatisfactory and in fact tend to be unpleasant. Even though the delicious ratatouille should had aroma and taste that could provoke our taste buds.

Many things that more or less affect the taste quality of ratatouille, start from the type of material, next material selection fresh, until the way of processing and serving it. No need worry if want prepare ratatouille delicious wherever you are, because as long as you know the trick, this dish is can be dish special

Ingredients and seasonings required for make

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

The dish originates from the South of France, where home cooks would toss tomatoes, zucchini, peppers, onions, eggplant, garlic and herbs into a pot and cook them down to create an irresistible mixture enjoyed hot, cold, on its own, with eggs, over toast, or tossed with pasta. Add the onion and ¼ teaspoon salt. Heat ¼ cup of the oil in one or, better, two large skillets. Reduce heat and add tomatoes, eggplants, zucchini, tomato puree, herbes de Provence, salt, and pepper.

Step by step 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.
10. Done and ready to serve!

Uncover and check the level of liquid in the pot. Ratatouille takes some time to make, and tastes better the next day, so plan ahead. The upside is that it's a perfect make-ahead dish for a party. Ratatouille is a specialty of France's Provence region, especially around the city of Nice. It provides a delicious way to use up the huge quantities of eggplant, zucchini, and tomatoes in our own gardens and farmers' markets at the end of summer.

how ? Easy isn’t it? That’s the make ratatouille that you do at home. Congratulations enjoy