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Remy's Ratatouille
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Remy's Ratatouille

2 hServes 4Nutri-Score A€€
from @foodkagechris5 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • olive oil (for the sauce, the herb seasoning and serving)Pantry75 ml
  • onion (small, finely chopped)Produce1 piece
  • garlic (cloves, minced)Produce3 pieces
  • red bell pepper (finely chopped, roasted and deseeded)Produce1 piece
  • yellow bell pepper (finely chopped, roasted and deseeded)Produce1 piece
  • tomato (2 peeled and chopped for the sauce, 4 thinly sliced for the top)Produce6 pieces
  • tomato purée (1 tablespoon)Pantry15 ml
  • fresh thyme (leaves, plus extra for the seasoning)Produce2 g
  • fresh basil (chopped)Produce20 g
  • salt (to taste)Spices5 g
  • black pepper (to taste)Spices2 g
  • aubergine (medium, thinly sliced)Produce1 piece
  • courgette (medium, thinly sliced)Produce1 piece
  • yellow courgette (medium, thinly sliced)Produce1 piece
  • fresh parsley (chopped, for garnish)Produce10 g
  • chives (chopped, for garnish)Produce5 g

per serving

Nutrition

251kcal

Carbs
16 g
Proteins
3 g
Fat
20 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking tray
  • Frying pan
  • Baking dish
  • Blender
  • Mixing bowl

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 5

  6. Garnish and serve

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