Hello, I am Elise. Today, I’m gonna show you how to make ratatouille (à la remy) recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Ratatouille (à la Remy) Recipe
Ratatouille (à la Remy) is one of the most favored of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Ratatouille (à la Remy) is something which I’ve loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can have ratatouille (à la remy) using 18 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Ratatouille (à la Remy):
- Prepare Sauce
- Make ready 1 tbsp Olive oil
- Take 1/2 medium onion
- Take 2 clove garlic, minced
- Get 1/2 tbsp red pepper flakes
- Get 1 large Tomatoes, chopped
- Prepare 1/4 cup vegetable stock (or chicken or beef)
- Make ready 2 tbsp tomato paste
- Get 1 tbsp basil
- Get 1 tbsp thyme
- Get 1 tsp parsley
- Make ready Black pepper
- Prepare salt
- Take Vegetables
- Make ready 1 small eggplant
- Make ready 1 medium bell pepper
- Make ready 1 small yellow squash
- Make ready 1 small zucchini
Instructions to make Ratatouille (à la Remy):
- Preheat the oven to 375°F.
- In a large sautée pan over medium heat, cook the garlic, red pepper flakes, and onion until the onion is translucent.
- Meanwhile, using either a mandolin, food processor (with slicer attachment), or knife, thinly slice the eggplant, bell pepper, yellow squash, and zucchini (slices should be approximately 1/8 thick).
- Add the chopped tomato, veggie stock, tomato paste, and herbs to the sautée pan and cook for 8-10 minutes. Salt and pepper to taste.
- Pour the sauce into the bottom of a 9 pie dish (or similar oven-safe dish).
- Arrange the vegetables on top concentrically, layering them so that only a little bit of the peel is visible.
- Top with a pinch of salt, pepper, and thyme.
- Cover with some parchment paper (cut to fit your dish). Weight with some spare slices of veggie if necessary. Bake for 45-50 minutes until vegetables are tender.
- Serve!
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