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Ratatouille
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Ratatouille

1 Std. 50 Min.Für 6Nutri-Score A€€
von @3piecesofpecan7 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

6 Personen
  • red bell peppers (roughly chopped)Obst & Gemüse2 Stücke
  • heirloom tomatoes (quartered)Obst & Gemüse4 Stücke
  • shallots (roughly chopped)Obst & Gemüse2 Stücke
  • garlic (heads, halved)Obst & Gemüse2 Stücke
  • jalapeño (seeds removed)Obst & Gemüse1 Stück
  • Roma tomatoes (sliced 1/8 inch thick)Obst & Gemüse4 Stücke
  • Chinese eggplants (sliced 1/8 inch thick)Obst & Gemüse2 Stücke
  • yellow squash (sliced 1/8 inch thick)Obst & Gemüse2 Stücke
  • zucchini (sliced 1/8 inch thick)Obst & Gemüse2 Stücke
  • thyme (sprigs, leaves removed from stems)Obst & Gemüse7 Stücke
  • basil leaves (chopped)Obst & Gemüse5 Stücke
  • olive oil (for roasting and drizzling)Vorräte60 ml
  • salt (to taste)Gewürze6 g
  • black pepper (to taste)Gewürze2 g

pro Portion

Nährwerte

176kcal

Kohlenhydrate
18 g
Eiweiß
3 g
Fett
10 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Backofen
  • Backblech
  • Standmixer
  • Gemüsehobel
  • Schmorpfanne

Schritt für Schritt

Zubereitung

  1. Roast the base vegetables

    • Preheat the oven to 425 °F.
    • Spread the bell peppers, heirloom tomatoes, shallots, garlic and jalapeño on a baking sheet.
    • Coat with olive oil, salt and pepper.
    Schritt 1

  2. Bake the base

    • Bake until the vegetables are soft and lightly caramelized.
    Schritt 2

  3. Blend the sauce

    • Squeeze the garlic cloves out of their skins.
    • Transfer everything from the baking sheet to a blender and blend briefly into a slightly chunky sauce.
    • Pour the sauce into a large cast iron skillet.
    Schritt 3

  4. Slice the vegetables

    • Using a mandoline on the 1/8 inch setting, slice the Roma tomatoes, eggplant, squash and zucchini.
    • Stack the slices to keep them organized.
    Schritt 4

  5. Arrange the spiral

    • Working in a circle, arrange the slices in alternating layers to form a spiral over the sauce.
    Schritt 5

  6. Bake the ratatouille

    • Cover the skillet with parchment paper.
    • Bake until the vegetables are tender.
    Schritt 6

  7. Finish and serve

    • Season with salt and pepper.
    • Scatter the thyme leaves and chopped basil over the top.
    Schritt 7
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