How To Make Best Ratatouille Recipe | For beginners 2021

eggplant

🥗Healthier: zucchini

💰Cheaper: mushrooms

Zucchini is lower in calories and mushrooms are often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and canola oil is generally less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheese blend

Nutritional yeast is dairy-free and adds a cheesy flavor.

fresh basil

🥗Healthier: dried basil

💰Cheaper: basil paste

Dried basil has a longer shelf life and is often cheaper.

Clean all the veggies.

Preheat the oven to 360 F (180 C).

Bake the entire peppers for about 30 minutes, rotating them every 10 minutes till the skin gets partially black. Remove the skin while the pepper is still hot and cut the peppers into cubes.

Slice eggplant, zucchini, and tomatoes. Choose the same diameter for each ingredient.

Dice the onion.

Preheat the skillet and add the olive oil.

Put onion and sauté till it gets transparent.

Add the wine and stir till it half-vaporizes.

Add pepper, canned peeled tomatoes, chili pepper, and garlic.

Season with bay leaf, fresh thyme, fresh basil, a bit of sugar, salt, and simmer for up to 5 minutes. After cooling it down, blend it to sauce consistency.

For the dressing: in a bowl, pour olive oil, balsamic, add garlic and salt. Whisk everything well and leave it aside.

Prepare a rounded baking glass tray (preferably 9.85 inches/25 cms diameter). Spread olive oil and add the blended sauce but save a little bit for topping.

Place one by one sliced veggie as shown in the video.

Pour the dressing on top and add the sauce you saved for the topping.

Cover with baking paper and put it in the oven.

Bake for 1.5 hours at 392 F (200 C).

Serve hot and garnish with a fresh leaf on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens