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Ratatouille
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Ratatouille

1 h 50 minPara 6Nutri-Score A€€
de @3piecesofpecan7 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

6 personas
  • red bell peppers (roughly chopped)Frutas y verduras2 piezas
  • heirloom tomatoes (quartered)Frutas y verduras4 piezas
  • shallots (roughly chopped)Frutas y verduras2 piezas
  • garlic (heads, halved)Frutas y verduras2 piezas
  • jalapeño (seeds removed)Frutas y verduras1 pieza
  • Roma tomatoes (sliced 1/8 inch thick)Frutas y verduras4 piezas
  • Chinese eggplants (sliced 1/8 inch thick)Frutas y verduras2 piezas
  • yellow squash (sliced 1/8 inch thick)Frutas y verduras2 piezas
  • zucchini (sliced 1/8 inch thick)Frutas y verduras2 piezas
  • thyme (sprigs, leaves removed from stems)Frutas y verduras7 piezas
  • basil leaves (chopped)Frutas y verduras5 piezas
  • olive oil (for roasting and drizzling)Despensa60 ml
  • salt (to taste)Especias6 g
  • black pepper (to taste)Especias2 g

por ración

Nutrición

176kcal

Carbohidratos
18 g
Proteínas
3 g
Grasas
10 g
Adaptar utensilios

lo que usará

Utensilios

  • Horno
  • Bandeja de horno
  • Batidora de vaso
  • Mandolina
  • Sartén honda

paso a paso

Preparación

  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.
    Paso 1

  2. Bake the base

    • Bake until the vegetables are soft and lightly caramelized.
    Paso 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.
    Paso 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.
    Paso 4

  5. Arrange the spiral

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

  6. Bake the ratatouille

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

  7. Finish and serve

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