So you want to make Ratatouille, eh?  Those who know me it’s hard to get me to eat vegetables.   This recipe is fun to make, it’s super savoury and helps people like me get there veggies!  I think the puree is what makes this dish the best.

 

 

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Ratatouille
Ratatouille
Course Side Dish
Cuisine American
Servings
people
Ingredients
Course Side Dish
Cuisine American
Servings
people
Ingredients
Ratatouille
Instructions
Puree
  1. Roast Peppers on open flame till charred and soften. Put in a bowl and cover and let continue to steam for 10 min. After peel off the charred skin. Take out seeds then copped.
  2. In a pan add some olive oil on medium high. Add onions and carrot to soften up about 5 min.
  3. And a good knob of butter and add garlic. Give it a light dusting of salt and pepper.
  4. Add the chopped peppers, crushed tomatoes and stir in.
  5. Add Herbes de Provence and continue to cook for about (15-20) min or as long as the sauce thickens up on medium heat.
  6. Add in chopped Basil then blitz or puree.
Assembly & Bake
  1. Add sauce back into a pan.
  2. Alternate all the chopped vegetables on top of the sauce.
  3. Top with Top Seasoning
  4. Cover with tin foil. Put in oven for 3 hours at 280F...low and slow. You can continue to cook in the next step or you can put in the fridge and cook when ready....next day perhaps?
  5. Bake for 45 min at 450F.
  6. Before serving one more blast of Salt and Pepper and garnish with chopped basil or parsley.