New Recipe Ratatouille la Remy Delicious Steady

Fast recipe ultimate Ratatouille (à la Remy) easy, yummy, practical.

18 ingredients, 9 steps, cooking Ratatouille (à la Remy)

Hi all, at this time you get make recipe Ratatouille (à la Remy) with 18 ingredients and 9 steps. Next this is how to cook, please pay attention carefully.

In cooking there are some level that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 18 ingredients and 9 stages of easy cooking Ratatouille (à la Remy).

Ingredients all Ratatouille (à la Remy)

1. Prepare : Sauce.
2. It’s 1 tbsp : Olive oil.
3. You need 1/2 medium : onion.
4. You need 2 clove : garlic, minced.
5. It’s 1/2 tbsp : red pepper flakes.
6. You need 1 large : Tomatoes, chopped.
7. Prepare 1/4 cup : vegetable stock (or chicken or beef).
8. It’s 2 tbsp : tomato paste.
9. Prepare 1 tbsp : basil.
10. It’s 1 tbsp : thyme.
11. You need 1 tsp : parsley.
12. Prepare : Black pepper.
13. Prepare : salt.
14. You need : Vegetables.
15. It’s 1 small : eggplant.
16. You need 1 medium : bell pepper.
17. It’s 1 small : yellow squash.
18. You need 1 small : zucchini.

If all cooking materials Ratatouille (à la Remy) it’s ready, We’re going into the cooking stage. Below is how to cooking with easy.

Stages Cooking Ratatouille (à la Remy)

1. Preheat the oven to 375°F.
   
2. In a large sautée pan over medium heat, cook the garlic, red pepper flakes, and onion until the onion is translucent.
   
3. Meanwhile, using either a mandolin, food processor (with slicer attachment), or knife, thinly slice the eggplant, bell pepper, yellow squash, and zucchini (slices should be approximately 1/8" thick).
   
4. Add the chopped tomato, veggie stock, tomato paste, and herbs to the sautée pan and cook for 8-10 minutes. Salt and pepper to taste.
   
5. Pour the sauce into the bottom of a 9" pie dish (or similar oven-safe dish).
   
6. Arrange the vegetables on top concentrically, layering them so that only a little bit of the peel is visible.
   
7. Top with a pinch of salt, pepper, and thyme.
   
8. Cover with some parchment paper (cut to fit your dish). Weight with some spare slices of veggie if necessary. Bake for 45-50 minutes until vegetables are tender.
   
9. Serve!
   
10. Finish and Enjoy.

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