Ratatouille (Occitan: ratatolha; sometimes referred to as ratatouille [à] niçoise) is a classic 18th-century French Provençal recipe for cooked vegetables, and can be served hot or cold, alone or as an accompaniment.
Ratatouille is a different vegetable recipe to impress your guests. Check out!
RatatouilleCuisine: FranceDifficulty: Medium
Check the necessary ingredients for you to prepare your Ratatouille and follow the step-by-step preparation mode!
1 Red Bell Pepper
2 Yellow Crooked Neck Squash
1 Chinese eggplant
1/4 cup parmesan cheese
2 cups tomato sauce
handful of oregano and thyme
- First take your ceramics baking dish and fill the bottom with the 2 cups of tomato sauce;
- Then take a little bit of your herbs and sprinkle it at the bottom, followed by half of your grated cheese and sprinkle it on the bottom too;
- Now would be a great time to preheat your oven to 375º (Fahrenheit);
- Now take your vegetables and if you have a mandolin, it looks like this, it’s a really great tool for slicing things evenly. I love this tool!
- Take all of your vegetables and slice them evenly through the mandolin. If you don’t have a mandolin, just slice them by hand as evenly and possible.
- Now take your vegetables and line them up in your ceramic dish. I like to take each of the vegetables and arrange them like so;
- I’m layering this in a spiral pattern so that the pops of color from the vegetables really look pretty next to each other;
- Take the remaining parmesan cheese and sprinkle it on top;
- Then take a few sprigs of your thyme and put it on top as well. This will look really rustic and beautiful once you pull it out of the oven.
- Pop it in the oven for about thirty to forty five minutes (depending on how firm you like the veggies) until the tomato sauce at the bottom is bubbling and the vegetables are cooked through;
- Take it out…and you’re ready to serve! I’m sure you’ve heard of this ratatouille dish before. Do you guys remember the movie? it was one of my favorites!