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Remy's Ratatouille
Hoofdgerecht

Remy's Ratatouille

2 uVoor 4Nutri-Score A€€
van @foodkagechris5 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

4 personen
  • olive oil (for the sauce, the herb seasoning and serving)Voorraadkast75 ml
  • onion (small, finely chopped)Groente en fruit1 stuk
  • garlic (cloves, minced)Groente en fruit3 stukken
  • red bell pepper (finely chopped, roasted and deseeded)Groente en fruit1 stuk
  • yellow bell pepper (finely chopped, roasted and deseeded)Groente en fruit1 stuk
  • tomato (2 peeled and chopped for the sauce, 4 thinly sliced for the top)Groente en fruit6 stukken
  • tomato purée (1 tablespoon)Voorraadkast15 ml
  • fresh thyme (leaves, plus extra for the seasoning)Groente en fruit2 g
  • fresh basil (chopped)Groente en fruit20 g
  • salt (to taste)Kruiden en specerijen5 g
  • black pepper (to taste)Kruiden en specerijen2 g
  • aubergine (medium, thinly sliced)Groente en fruit1 stuk
  • courgette (medium, thinly sliced)Groente en fruit1 stuk
  • yellow courgette (medium, thinly sliced)Groente en fruit1 stuk
  • fresh parsley (chopped, for garnish)Groente en fruit10 g
  • chives (chopped, for garnish)Groente en fruit5 g

per portie

Voedingswaarden

251kcal

Koolhydraten
16 g
Eiwitten
3 g
Vetten
20 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Oven
  • Bakplaat
  • Koekenpan
  • Ovenschaal
  • Blender
  • Mengkom

stap voor stap

Bereiding

  1. Roast the vegetables for the sauce

    • Place the tomatoes and the red and yellow bell peppers on a baking tray and drizzle with olive oil.
    • Roast at 200 °C until the skins blister and begin to blacken slightly.
    • Let cool slightly, then deseed the peppers and peel the tomatoes and peppers.
    Stap 1

  2. Make the sauce base

    • Heat olive oil in a pan and sauté the finely chopped onion.
    • Add the minced garlic, tomato purée, thyme, salt and pepper and stir.
    • Simmer until thickened.
    Stap 2

  3. Blend and spread the sauce

    • Blend the simmered base together with the roasted peppers and tomatoes.
    • Spread the sauce over the bottom of a baking dish or iron pan.
    Stap 3

  4. Slice and arrange the vegetables

    • Preheat the oven to 180 °C.
    • Thinly slice the aubergine, courgette, yellow courgette and tomatoes.
    • Arrange the slices in an alternating spiral over the sauce and season with salt.
    Stap 4

  5. Season and bake

    • Mix olive oil, fresh basil, thyme, minced garlic, salt and pepper and drizzle over the vegetables.
    • Cover with aluminium foil or parchment paper and bake until the vegetables are tender.
    Stap 5

  6. Garnish and serve

    • Garnish with fresh parsley, chives, a little sauce and a drizzle of olive oil.
    Stap 6
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