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Ratatouille
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Ratatouille

1 h 50 minServes 6Nutri-Score A€€
from @3piecesofpecan7 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • red bell peppers (roughly chopped)Produce2 pieces
  • heirloom tomatoes (quartered)Produce4 pieces
  • shallots (roughly chopped)Produce2 pieces
  • garlic (heads, halved)Produce2 pieces
  • jalapeño (seeds removed)Produce1 piece
  • Roma tomatoes (sliced 1/8 inch thick)Produce4 pieces
  • Chinese eggplants (sliced 1/8 inch thick)Produce2 pieces
  • yellow squash (sliced 1/8 inch thick)Produce2 pieces
  • zucchini (sliced 1/8 inch thick)Produce2 pieces
  • thyme (sprigs, leaves removed from stems)Produce7 pieces
  • basil leaves (chopped)Produce5 pieces
  • olive oil (for roasting and drizzling)Pantry60 ml
  • salt (to taste)Spices6 g
  • black pepper (to taste)Spices2 g

per serving

Nutrition

176kcal

Carbs
18 g
Proteins
3 g
Fat
10 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking tray
  • Blender
  • Mandoline
  • Sauté pan

step by step

Method

  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.
    Step 1

  2. Bake the base

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

  5. Arrange the spiral

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

  6. Bake the ratatouille

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

  7. Finish and serve

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