Remys Ratatouille Recipes

RATATOUILLE RECIPE BY TASTY

Steps:

• Preheat the oven for 375˚F (190˚C).
• Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds, then set aside.
• Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
• Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.
• Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
• Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
• Serve while hot as a main dish or side. The ratatouille is also excellent the next day--cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature.
• Enjoy!

REMY'S RATATOUILLE

Steps:

• Preheat oven to 375 degrees F.
• Cut a piece of parchment to fit about half way down an oval baking dish, about 10" in the longest direction.
• Pour tomato puree into bottom of baking dish.
• Drop the sliced garlic cloves and diced onion into the sauce.
• Stir in 1 tablespoon of the olive oil and season with half the salt and pepper, stirring to mix evenly.
• Trim the ends off the eggplant, zucchini, yellow squash, and tomatoes. Using a mandoline slicer, slice each vegetable very thin, about 1/8" thick.
• Arrange slices on top of the tomato sauce in a large spiral, overlapping each vegetable slightly, and keeping the order the same (All the vegetables may not fit, as this is more about presentation).
• Drizzle the remaining olive oil on top and season with remaining salt and pepper.
• Remove thyme leaves from stems and sprinkle on top.
• Cover with parchment paper.
• Bake for 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left.
• Serve by scooping up layers with some sauce below, trying not to disturb the overlapping slices.