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Steps to Make Ultimate Ratatouille

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Ratatouille

Before you jump to Ratatouille recipe, you may want to read this short interesting healthy tips about Wholesome Power Snacks.

We are all aware that consuming healthy snacks can help us feel better inside our bodies. Increasing our daily allowance of sensible foods while reducing the intake of unhealthy ones plays a role in a more balanced feeling. A salad allows us to feel much better than a piece of pizza (physically anyway). Sometimes it's difficult to find healthier foods for something to eat between meals. Finding snacks that will help us feel better and enhance our levels of energy often involves lots of shopping and painstaking reading of labels. There's nothing like one of these healthy foods when you need an energy-boosting snack food.

Whole grain meals are an excellent choice for a fast balanced snack. A mid-morning snack of whole grain bread coupled with some protein will keep you until it's time for lunch break. Chips and crackers made from whole grains can be great for quick snack foods to eat on the go. Whole grains are usually better than refined grains present in white bread.

You can find lots of healthy treats you can choose that don't involve a lot of preparation or searching. When you make the determination to be healthy, it's easy to find exactly what you need to be successful at it.

We hope you got benefit from reading it, now let's go back to ratatouille recipe. You can cook ratatouille using 28 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to cook Ratatouille:

  1. Get of Vegetables:.
  2. Provide 1-2 of Yellow Squash,.
  3. Use 1-2 of Zucchini,.
  4. Use 1-2 of Japanese Eggplant,.
  5. Take 6-8 of Fresh Roma Tomatoes,.
  6. Provide of Stew:.
  7. Use 1 of Bell Pepper Yellow,.
  8. Take 1 of Bell Pepper Red,.
  9. Take 1 of Bell Pepper Green,.
  10. Provide 1 TBSP of Unsalted Butter,.
  11. Provide 1 TBSP of Olive Oil,.
  12. Get 1 of Yellow Onion Finely Diced,.
  13. Prepare 2 of Carrots Finely Diced,.
  14. Take of Celery Finely Diced, 2 Ribs.
  15. Take 3 Cloves of Garlic Finely Minced,.
  16. Take 28 oz of Crushed Tomatoes Canned Preferably Fire Roasted,.
  17. Take of Vegan-Friendly Chipotle In Adobo Sauce, 1/2 + 1 TSP of Adobo Sauce.
  18. Provide Pinch of Fresh Thyme,.
  19. Get 1 TSP of Herbes de Provence,.
  20. Get Pinch of Sea Salt,.
  21. Provide Pinch of Black Pepper,.
  22. Use 1 Handful of Basil Leaves,.
  23. Take of Oil Mixture:.
  24. You need 3 TBSP of Olive Oil,.
  25. Take Pinch of Fresh Thyme,.
  26. Prepare 1 Clove of Garlic Finely Minced,.
  27. Prepare Pinch of Sea Salt,.
  28. Prepare Pinch of Black Pepper,.

Steps to make Ratatouille:

  1. Prepare the vegetables. Using a mandolin, slice squash, zucchini and eggplant to about 1/16 inch thickness. Using a bread serrated knife, slice the tomatoes to 1/16 inch thickness as well. Set the vegetables aside..
  2. Prepare the stew. Preheat oven to 200 degrees celsius or 400 fahrenheit. Slice the bell peppers in halves and discarding the seeds. Line baking tray with parchment paper. Place the peppers onto the tray..
  3. Wack into the oven and broil until the skin is charred. Remove from the oven and transfer the peppers into a bowl. Cover with cling film and set aside to cool. Once the peppers are cool enough to handle, remove and discard the charred skins..
  4. Roughly chop the peppers and set aside. In a sauce pot over medium heat, add butter and olive oil. Once the butter has melted, add in onion, carrots and celery. Sauté until the onions are translucent..
  5. Add in garlic and saute until aromatic. Add in the canned tomatoes, chipotle, adobo sauce and the roasted peppers. Stir to combine well. Add in thyme and herbes de provence. Stir to combine well..
  6. Bring it up to a simmer. Allow the stew to simmer for about 2 to 3 minutes. Lastly, season with salt and pepper. Carefully transfer to a blender as it is piping hot. Add in the basil leaves and blitz until roughly smooth. Transfer the stew into an oven proof casserole dish..
  7. Assemble and bake the ratatouille. Preheat oven to 140 degrees celsius or 285 fahrenheit. Lay the sliced vegetables on top of the stew; in an alternate pattern - zucchini, yellow squash, eggplant and tomatoes..
  8. In a small bowl, mix together olive oil, garlic, thyme, salt and pepper. Drizzle the olive oil mixture over the top. Cover the dish with aluminum foil. Wack into the oven, bake and confit for 3 hours..
  9. Remove from the oven. To serve, place the sliced vegetables vertically inside the cookie cutters until almost fully packed. Place another series of slice vegetables on the top horizontally. Slowly remove the cookie cutters. Place a chive over the top. Drizzle some of that stew on the side. Place some parsley over the top. Serve immediately..

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