Hi, I’m Joana. Today, we’re going to prepare ratatouille (à la remy) recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Ratatouille (à la Remy) Recipe
Ratatouille (à la Remy) is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Ratatouille (à la Remy) is something which I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can cook ratatouille (à la remy) using 18 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Ratatouille (à la Remy):
- Take Sauce
- Take 1 tbsp Olive oil
- Prepare 1/2 medium onion
- Make ready 2 clove garlic, minced
- Get 1/2 tbsp red pepper flakes
- Get 1 large Tomatoes, chopped
- Take 1/4 cup vegetable stock (or chicken or beef)
- Get 2 tbsp tomato paste
- Take 1 tbsp basil
- Prepare 1 tbsp thyme
- Take 1 tsp parsley
- Get Black pepper
- Make ready salt
- Make ready Vegetables
- Prepare 1 small eggplant
- Get 1 medium bell pepper
- Take 1 small yellow squash
- Get 1 small zucchini
Steps 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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