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

Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, ratatouille (à la remy). It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Ratatouille (à la Remy) is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Ratatouille (à la Remy) is something that I have loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook ratatouille (à la remy) using 18 ingredients and 9 steps. Here is how you cook that.

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