How to Make Super Quick Homemade Ratatouille

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, ratatouille. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

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To begin with this particular recipe, we must first prepare a few ingredients. You can cook ratatouille using 28 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Ratatouille:

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

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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.

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