Ratatouille
Servings: 10
Calories: 165kcal
Cost: $20
Pixar Ratatouille
Equipment
- 2 Baking trays
- 1 Large skillet
- 1 Wooden spoon
- 1 Rubber spatula
- 1 Mandoline
- 4 bowls
- 4 deli containers
Ingredients
Piperade Mixture
- 400 g Onions chopped
- 200 g Carrots chopped
- 150 g Celery ribs chopped
- 500 g Bell peppers charred and peeled
- 150 g Poblano peppers charred and peeled
- 20 g Jalapeño charred and peeled
- 900 g Canned peeled tomatoes
- 30 g Butter
- 40 g Olive oil
- 30 g Garlic minced
- 15 g Sugar
- 2 g Herbes de Provence
- 5 g Fresh thyme
- 10 g Fresh basil leaves
Vegetable Tian
- 500 g Yellow squashes
- 500 g Zucchini
- 350 g Eggplant
- 500 g Roma tomatoes
Seasoning
- 30 g Extra virgin olive oil
- 15 g Garlic minced
- 5 g Thyme
- 4 g Salt
- 2 g Ground black pepper
Instructions
Piperade Mixture
- Char bell peppers and jalapeño over the flame or in the oven. Once you've roasted your peppers, place them in a freezer bag and leave them to steam for 15 minutes. Peel peppers with paper towels and remove stems, membranes and seeds. Chopped peppers and set aside. Meanwhile chop onion, celery, carrots and minced garlic. Heat up a large skillet, add butter and olive oil and sauté the mirepoix: onion, celery and carrots for 10 minutes on medium high heat. Add garlic, cook until fragrant. Add the chopped peppers, tomatoes, thyme bouquet, herb de Provence, and season with salt and pepper to taste. Do not over season because the mixture is going to reduce. Cook 20 minutes and discard thyme bouquet. Using the food processor, roughly puree the ratatouille mixture (give a few pulses – do not puree). Pour mixture back to the skillet. Add sugar and cook on low for 30 minutes until most of the moisture is gone.
Vegetable Tian
- Slice zucchini and squashes with a mandoline into 2mm cuts. Slice eggplants and tomatoes using a sharp chef knife.
Montage & Cooking
- In a large oven proof skillet, spread piperade mixture and overlap slices of eggplant, tomato, zucchini and yellow squash. Season with salt and pepper and drizzle over some of the olive oil-garlic-thyme seasoning. Add a couple of crushed garlic cloves over the dish as well as fresh basil if desired. Position rack in the middle of oven. Preheat oven to 300°F/150ºC. Tent ratatouille with aluminum foil and cook for 2 hours. Set oven temp up to 350ºF/180ºC. Remove foil and cook ratatouille for 30 minutes more to roast.
Individually Plated
- Line baking tray with greased parchment or silicone mat and salt bottom of the tray. Overlap tomato slice, eggplant, zucchini, yellow squash – repeat 4 more times. Season with salt, thyme and crushed garlic. Refrigerate for an hour or for up to 2 days. Drizzle some olive oil, season with pepper – Top with parchment and foil and cook at 300ºF/180ºC for 30 min. Uncover and cook for 30 mins more at 350ºF/180ºC.
Plating
- Mold out hot piperade and top with vegetable tian. Bon appétit!
Ratatouille Bars Appetizers
- Top chilled ratatouille over baked Cheese Cookies bars. Garnish with small mozzarella di bufala spheres, halved cherry tomatoes, crushed and toasted hazelnuts. Season with fleur de sel, ground black pepper and basil.
Nutrition
Serving: 200g | Calories: 165kcal
2 thoughts on “Ratatouille”
Thanks for this recipe. It was a big hit and awesome use of summertime veggies.
🤩