Ratatouille (à la Remy)
Ratatouille (à la Remy)

Hey everyone, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, ratatouille (à la remy). It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Ratatouille (à la Remy) is one of the most favored of current trending foods on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Ratatouille (à la Remy) is something that I have loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have ratatouille (à la remy) using 18 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Ratatouille (à la Remy):
  1. Take Sauce
  2. Get 1 tbsp Olive oil
  3. Make ready 1/2 medium onion
  4. Take 2 clove garlic, minced
  5. Take 1/2 tbsp red pepper flakes
  6. Make ready 1 large Tomatoes, chopped
  7. Take 1/4 cup vegetable stock (or chicken or beef)
  8. Get 2 tbsp tomato paste
  9. Get 1 tbsp basil
  10. Take 1 tbsp thyme
  11. Make ready 1 tsp parsley
  12. Get Black pepper
  13. Take salt
  14. Prepare Vegetables
  15. Take 1 small eggplant
  16. Get 1 medium bell pepper
  17. Make ready 1 small yellow squash
  18. Get 1 small zucchini
Steps to make 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!

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