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Ratatouille
Plat

Ratatouille

1 h 50Pour 6Nutri-Score A€€
par @3piecesofpecan7 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

6 personnes
  • red bell peppers (roughly chopped)Fruits et légumes2 morceaux
  • heirloom tomatoes (quartered)Fruits et légumes4 morceaux
  • shallots (roughly chopped)Fruits et légumes2 morceaux
  • garlic (heads, halved)Fruits et légumes2 morceaux
  • jalapeño (seeds removed)Fruits et légumes1 morceau
  • Roma tomatoes (sliced 1/8 inch thick)Fruits et légumes4 morceaux
  • Chinese eggplants (sliced 1/8 inch thick)Fruits et légumes2 morceaux
  • yellow squash (sliced 1/8 inch thick)Fruits et légumes2 morceaux
  • zucchini (sliced 1/8 inch thick)Fruits et légumes2 morceaux
  • thyme (sprigs, leaves removed from stems)Fruits et légumes7 morceaux
  • basil leaves (chopped)Fruits et légumes5 morceaux
  • olive oil (for roasting and drizzling)Épicerie60 ml
  • salt (to taste)Épices6 g
  • black pepper (to taste)Épices2 g

par portion

Nutrition

176kcal

Glucides
18 g
Protéines
3 g
Lipides
10 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Four
  • Plaque de cuisson
  • Blender
  • Mandoline
  • Sauteuse

pas à pas

Préparation

  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.
    Étape 1

  2. Bake the base

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

  5. Arrange the spiral

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

  6. Bake the ratatouille

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

  7. Finish and serve

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