How to Make Ratatouille - Ratatouille recipe - Recipes For You

How to Make Ratatouille recipe

Ingredients

For Piperade:

1/2 red pepper, seeds and ribs removed
1/2 yellow pepper, seeds and ribs removed
1/2 orange pepper, seeds and ribs removed
2 tablespoons extra virgin olive oil
1 teaspoon minced garlic
1/2 cup finely diced yellow onion
3 tomatoes (about 12 ounces total weight), peeled, seeded, and finely diced, juices reserved
1 sprig thyme
1 sprig flat-leaf parsley
1/2 a bay leaf
Kosher salt

For Vegetables:

1 zucchini (4 to 5 ounces) sliced in 1/16-inch rounds
1 Japanese eggplant, (4 to 5 ounces) sliced into 1/16-inch rounds
1 yellow squash (4 to 5 ounces) sliced into 1/16-inch rounds
4 Roma tomatoes, sliced into 1/16-inch rounds
1/2 teaspoon minced garlic
2 teaspoons olive oil
1/8 teaspoon thyme leaves Kosher salt
freshly ground black pepper


For Vinaigrette:

1 tablespoon extra virgin olive oil
1 teaspoon balsamic vinegar
Assorted fresh herbs (thyme flowers, chervil, thyme)
Kosher salt and freshly ground black pepper.


Following steps to make it

Step 1  For the piperade, heat oven to 450 degrees.

Step 2  For the piperade, heat oven to 450 degrees.

Step 3  Roast until skin loosens, about 15 minutes.

Step 4  Remove from heat and let rest until cool enough to handle.

Step 5  Peel and chop finely.

Step 6  Combine oil, garlic, and onion in medium skillet over low heat until very soft but not                           browned, about 8 minutes.

Step 7  Add tomatoes, their juices, thyme, parsley, and bay leaf.

          Simmer over low heat until very soft and very little liquid remains, about 10 minutes, do not                brown.

Step 8  Add peppers and simmer to soften them.

Step 9  Season to taste with salt, and discard herbs.

Step 10  Reserve a tablespoon of the mixture and spread the remainder in the bottom of an 8-inch                      skillet.

Step 11  For vegetables, heat oven to 275 degrees.

Step 12  Down center of pan, arrange a strip of 8 alternating slices of vegetables over piperade,                          overlapping so that 1⁄4 inch (0.6cm) of each slice is exposed.

             Around the center strip, overlap vegetables in a close spiral that lets slices mound slightly                     toward center. Repeat until pan is filled; all vegetables may not be needed.

Step 13  Mix garlic, oil, and thyme leaves in bowl and season with salt and pepper to taste.

Step 14  Sprinkle over vegetables.

Step 15  Cover pan with foil and crimp edges to seal well.

Step 16  Bake until vegetables are tender when tested with a paring knife, about 2 hours.

Step 17  Uncover and bake for 30 minutes more.

             (Lightly cover with foil if it starts to brown.)

Step 18  If there is excess liquid in pan, place over medium heat on stove until reduced.

              (At this point it may be cooled, covered and refrigerated for up to 2 days. Serve cold or                        reheat in 350-degree oven until  warm.)

Step 19  For vinaigrette, combine reserved piperade, oil, vinegar, herbs, and salt and pepper to taste                   in  a bowl.

Step 20  To serve, heat broiler and place byaldi underneath until lightly browned.

              Slice in quarters and very carefully lift onto plate with offset spatula. Turn spatula 90                           degrees, guiding byaldi into fan shape. Drizzle vinaigrette around plate. Serve hot