Skip to content
Menu
Ratatouille
Hoofdgerecht

Ratatouille

1 u 50 minVoor 6Nutri-Score A€€
van @3piecesofpecan7 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

6 personen
  • red bell peppers (roughly chopped)Groente en fruit2 stukken
  • heirloom tomatoes (quartered)Groente en fruit4 stukken
  • shallots (roughly chopped)Groente en fruit2 stukken
  • garlic (heads, halved)Groente en fruit2 stukken
  • jalapeño (seeds removed)Groente en fruit1 stuk
  • Roma tomatoes (sliced 1/8 inch thick)Groente en fruit4 stukken
  • Chinese eggplants (sliced 1/8 inch thick)Groente en fruit2 stukken
  • yellow squash (sliced 1/8 inch thick)Groente en fruit2 stukken
  • zucchini (sliced 1/8 inch thick)Groente en fruit2 stukken
  • thyme (sprigs, leaves removed from stems)Groente en fruit7 stukken
  • basil leaves (chopped)Groente en fruit5 stukken
  • olive oil (for roasting and drizzling)Voorraadkast60 ml
  • salt (to taste)Kruiden en specerijen6 g
  • black pepper (to taste)Kruiden en specerijen2 g

per portie

Voedingswaarden

176kcal

Koolhydraten
18 g
Eiwitten
3 g
Vetten
10 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Oven
  • Bakplaat
  • Blender
  • Mandoline
  • Hapjespan

stap voor stap

Bereiding

  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.
    Stap 1

  2. Bake the base

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

  5. Arrange the spiral

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

  6. Bake the ratatouille

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

  7. Finish and serve

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