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Ratatouille
Ratatouille

Before you jump to Ratatouille recipe, you may want to read this short interesting healthy tips about Turn to Food to Boost Your Mood.

Many of us have been conditioned to think that comfort foods are terrible and to be avoided. Sometimes, if your comfort food is basically candy or other junk foods, this is true. Other times, though, comfort foods can be altogether nourishing and it’s good for you to consume them. There are several foods that, when you eat them, may better your mood. When you feel a little down and are in need of an emotional boost, try a few of these.

Green tea is excellent for moods. You just knew it had to be in here somewhere, right? Green tea is loaded with an amino acid known as L-theanine. Studies prove that this specific amino acid can essentially stimulate brain waves. This will improve your brain’s concentration while also calming the rest of your body. You already knew that green tea helps you be a lot healthier. Now you know green tea can help improve your mood too!

Now you can see that junk food isn’t necessarily what you should eat when you want to help your moods get better. Try several of these instead!

We hope you got insight from reading it, now let’s go back to ratatouille recipe. To make ratatouille you need 28 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to prepare Ratatouille:
  1. Provide Vegetables:
  2. You need 1-2 Yellow Squash,
  3. Get 1-2 Zucchini,
  4. You need 1-2 Japanese Eggplant,
  5. Take 6-8 Fresh Roma Tomatoes,
  6. Use Stew:
  7. Use 1 Bell Pepper Yellow,
  8. Provide 1 Bell Pepper Red,
  9. Use 1 Bell Pepper Green,
  10. Get 1 TBSP Unsalted Butter,
  11. Take 1 TBSP Olive Oil,
  12. Take 1 Yellow Onion Finely Diced,
  13. Prepare 2 Carrots Finely Diced,
  14. You need Celery Finely Diced, 2 Ribs
  15. You need 3 Cloves Garlic Finely Minced,
  16. Provide 28 oz Crushed Tomatoes Canned Preferably Fire Roasted,
  17. Prepare Vegan-Friendly Chipotle In Adobo Sauce, 1/2 + 1 TSP of Adobo Sauce
  18. Take Pinch Fresh Thyme,
  19. You need 1 TSP Herbes de Provence,
  20. Prepare Pinch Sea Salt,
  21. Get Pinch Black Pepper,
  22. Take 1 Handful Basil Leaves,
  23. Take Oil Mixture:
  24. Use 3 TBSP Olive Oil,
  25. Get Pinch Fresh Thyme,
  26. Take 1 Clove Garlic Finely Minced,
  27. You need Pinch Sea Salt,
  28. Get Pinch Black Pepper,
Instructions to make Ratatouille:
  1. Prepare the vegetables. - - Using a mandolin, slice squash, zucchini and eggplant to about 1/16 inch thickness. - - Using a bread serrated knife, slice the tomatoes to 1/16 inch thickness as well. - - Set the vegetables aside.
  2. Prepare the stew. - - Preheat oven to 200 degrees celsius or 400 fahrenheit. - - Slice the bell peppers in halves and discarding the seeds. - - Line baking tray with parchment paper. - - Place the peppers onto the tray.
  3. Wack into the oven and broil until the skin is charred. - - Remove from the oven and transfer the peppers into a bowl. - - Cover with cling film and set aside to cool. - - Once the peppers are cool enough to handle, remove and discard the charred skins.
  4. Roughly chop the peppers and set aside. - - In a sauce pot over medium heat, add butter and olive oil. - - Once the butter has melted, add in onion, carrots and celery. - - Sauté until the onions are translucent.
  5. Add in garlic and saute until aromatic. - - Add in the canned tomatoes, chipotle, adobo sauce and the roasted peppers. - - Stir to combine well. - - Add in thyme and herbes de provence. - - Stir to combine well.
  6. Bring it up to a simmer. - - Allow the stew to simmer for about 2 to 3 minutes. - - Lastly, season with salt and pepper. - - Carefully transfer to a blender as it is piping hot. - - Add in the basil leaves and blitz until roughly smooth. - - Transfer the stew into an oven proof casserole dish.
  7. Assemble and bake the ratatouille. - - Preheat oven to 140 degrees celsius or 285 fahrenheit. - - Lay the sliced vegetables on top of the stew; in an alternate pattern - zucchini, yellow squash, eggplant and tomatoes.
  8. In a small bowl, mix together olive oil, garlic, thyme, salt and pepper. - - Drizzle the olive oil mixture over the top. Cover the dish with aluminum foil. - - Wack into the oven, bake and confit for 3 hours.
  9. Remove from the oven. - - To serve, place the sliced vegetables vertically inside the cookie cutters until almost fully packed. - - Place another series of slice vegetables on the top horizontally. - - Slowly remove the cookie cutters. Place a chive over the top. - - Drizzle some of that stew on the side. Place some parsley over the top. - - Serve immediately.

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