Name: Ratatouille
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 Tomatoes (1/2 inch Circles); 2 Sweet Potato (1/2 inch Circles); 1 Yellow Zucchini (1/2 inch Circles); 1 Green Zucchini (1/2 inch Circles); 1 Aubergine (1/2 inch Circles); 1 Roasted Red Bell Pepper (Diced); 1 Roasted Yellow Bell Pepper (Diced); 1 Roasted White Onion (Diced); 1 Roasted Carrot (Diced); 1 Celery (Diced); 400 g Canned Tomatoes (Chopped); 2 Bay Leaves; 1.5 Tbsp Herbs De Provence; 4 Garlic Cloves (Minced); 2 Sprigs Rosemary; 4 Tbsp Extra Virgin Olive Oil; 4 g Parsley (Minced); Salt & Pepper

Print Recipe Pin Recipe Rate Recipe

Ratatouille

From one of the most inspiring Disney movies, This flavoursome vegetable stew of Provence, typically consisting of late summer vegetables is a great way to use up the leftover veggies.

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Course: Appetizer, Side Dish

Cuisine: French

Keyword: #Vegetable stew #French

Servings: People

Calories: 350kcal

Cost: ₹400

Equipment

Mandoline
Cast Iron Skillet/ Casserole dish
Basic Kitchen Equipment

Ingredients

2 Tomatoes (1/2 inch Circles)
2 Sweet Potato (1/2 inch Circles)
1 Yellow Zucchini (1/2 inch Circles)
1 Green Zucchini (1/2 inch Circles)
1 Aubergine (1/2 inch Circles)
1 Roasted Red Bell Pepper (Diced)
1 Roasted Yellow Bell Pepper (Diced)
1 Roasted White Onion (Diced)
1 Roasted Carrot (Diced)
1 Celery (Diced)
400 g Canned Tomatoes (Chopped)
2 Bay Leaves
1.5 Tbsp Herbs De Provence
4 Garlic Cloves (Minced)
2 Sprigs Rosemary
4 Tbsp Extra Virgin Olive Oil
4 g Parsley (Minced)
Salt & Pepper

Instructions

Wash all the veggies throughly and use a mandoline or cut the vegetables into thin circles. (½ inch thick)
Roast the onion, bell peppers & carrot in an oven and drizzle with olive oil. Once slightly charred, dice the roasted vegetables and the celery stick, let it cook on a medium heat in a saucepan.
Once well sautéed add in the canned tomatoes, minced garlic, along with the herbs and let it simmer.
Once reduced, Blitz the sauce till it's fine and smooth. Now, take a casserole dish and layer the sauce at the bottom. Then, layer the veggies in a pattern.
In a small bowl, prep the dressing oil (Extra virgin olive oil, Garlic, Parsley, Salt & Pepper) and spoon it on top of the veggies.
Cover with parchment paper to avoid a charred top and bake the ratatouille at 200°C for 20-25 minutes.