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Ratatouille
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Ratatouille

1 godz. 50 minPorcje: 6Nutri-Score A€€
od @3piecesofpecan7 importówugotowano 0 razy
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Składniki

6 osób
  • red bell peppers (roughly chopped)Warzywa i owoce2 kawałki
  • heirloom tomatoes (quartered)Warzywa i owoce4 kawałki
  • shallots (roughly chopped)Warzywa i owoce2 kawałki
  • garlic (heads, halved)Warzywa i owoce2 kawałki
  • jalapeño (seeds removed)Warzywa i owoce1 kawałek
  • Roma tomatoes (sliced 1/8 inch thick)Warzywa i owoce4 kawałki
  • Chinese eggplants (sliced 1/8 inch thick)Warzywa i owoce2 kawałki
  • yellow squash (sliced 1/8 inch thick)Warzywa i owoce2 kawałki
  • zucchini (sliced 1/8 inch thick)Warzywa i owoce2 kawałki
  • thyme (sprigs, leaves removed from stems)Warzywa i owoce7 kawałki
  • basil leaves (chopped)Warzywa i owoce5 kawałki
  • olive oil (for roasting and drizzling)Spiżarnia60 ml
  • salt (to taste)Przyprawy6 g
  • black pepper (to taste)Przyprawy2 g

na porcję

Wartości odżywcze

176kcal

Węglowodany
18 g
Białko
3 g
Tłuszcz
10 g
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Przybory

  • Piekarnik
  • Blacha do pieczenia
  • Blender kielichowy
  • Szatkownica
  • Patelnia głęboka

krok po kroku

Przygotowanie

  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.
    Krok 1

  2. Bake the base

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

  5. Arrange the spiral

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

  6. Bake the ratatouille

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

  7. Finish and serve

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