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Then, cover the dish with a parchment paper round (or foil) and bake until the vegetables are tender, but not soggy, and the tomato sauce is bubbling, about 60 minutes. Next, in a glass or ceramic baking dish or stainless steel skillet, arrange alternating slices of the prepared vegetables over the sauce, overlapping so that a bit of each piece is visible. Step 3: Arrange Your Vegetables in a Spiral: I highly recommend getting one with a handguard to protect your fingers on the mandoline’s sharp blade like this good, inexpensive one. You can do this easily with the help of a mandoline. Aim for slices that are roughly the same size and thickness. While the sauce is cooking, prep the vegetables.
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And then spread the rest into the bottom of an 8-inch baking dish or skillet. Reserve a few tablespoons of the mixture (for the topping). After that, season to taste with salt and pepper, and discard thyme sprig. Then simmer over low heat until the vegetables are very soft and the sauce has reduced, about 10 minutes. Next, add the tomato purée and a fresh thyme sprig (or pinch of dried thyme). Combine oil, garlic, onion, and bell pepper in a medium skillet over medium-low heat and cook until very soft (but not browned), about 8-10 minutes.
RATATOUILLE MEAL FULL
While this ratatouille recipe might look fancy, it’s simple to make! (You can print the full recipe below, too.) Step 1: Make the Sauce: Season with salt and pepper to help pop the dish’s flavors. Salt and Pepper: Salt and freshly ground black pepper are always invited. The balsamic isn’t traditional but adds a wonderful extra layer of flavor-leave it out if you prefer. And once again – with some balsamic vinegar – before serving. Then, mix it with some herbs and drizzle it over the dish before baking.
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Potatoes: For an added boost of flavor and texture, I layered in some tasty Yukon Gold potatoes in this dish.įresh Herbs: Garnish the dish with fresh basil and thyme to add brightness to the ratatouille recipe.Įxtra-Virgin Olive Oil: Use extra-virgin olive oil in the sauce first.
RATATOUILLE MEAL FREE
But feel free to use whatever variety of squash is available. Zucchini: I added both regular green zucchini and yellow zucchini to this dish for the color variation. But any eggplant will work in this recipe. Using a smaller eggplant makes it easier to get slices around the same size as the other vegetable slices. They’re smaller than Italian eggplants, which is the variety most often sold in grocery stores. I prefer Roma tomatoes here, but you can use any tomatoes that look good at your store.Įggplant: For this recipe, I used Japanese eggplants. And slices of fresh Roma tomatoes get added to the vegetable spiral. One cup of tomato purée (or crushed tomatoes) goes in the sauce. Tomatoes: I used tomatoes two different ways in this dish. But yellow and orange bell peppers would taste great too! If peppers don’t agree with you, simply leave them out. Onion and Garlic: These allium vegetables create the sauce’s flavorful base.īell Pepper: I also added a finely chopped red bell pepper to the sauce. To get the most flavor out of the dish, use ripe, organic vegetables, if available. But they’re also nutritional powerhouses. This recipe stars fresh produce at its best! And not only are these vegetables super tasty. Using a handheld mandoline makes it even easier if you have one. While this dish looks super labor-intensive, it just takes a few minutes to slice up the veggies and arrange them. And while traditional ratatouille stew can be a pretty labor-intensive dish, this recipe is much simpler to make. With its gorgeous, bright spirals of vegetables, this flavorful baked dish is my take on the classic stew that comes from Southern France. It’s the perfect side-dish for just about anyone. Ratatouille is naturally gluten-free, grain-free, dairy-free, and vegan. Or, sometimes we pair it as a side with roasted chicken or salmon. I love to serve layered ratatouille along with some crusty bread as a meatless main dish. Not only is this mouthwatering ratatouille recipe is super easy to make with just a few simple, but it’s also good-for-you, too.Īnd, layered ratatouille is gorgeous! Simple, healthy, delicious, and beautiful? Count me in.