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

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, ratatouille (à la remy). It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Ratatouille (à la Remy) is one of the most popular of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Ratatouille (à la Remy) is something which I have loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook 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. Take 1 tbsp Olive oil
  3. Make ready 1/2 medium onion
  4. Get 2 clove garlic, minced
  5. Prepare 1/2 tbsp red pepper flakes
  6. Prepare 1 large Tomatoes, chopped
  7. Prepare 1/4 cup vegetable stock (or chicken or beef)
  8. Prepare 2 tbsp tomato paste
  9. Prepare 1 tbsp basil
  10. Get 1 tbsp thyme
  11. Take 1 tsp parsley
  12. Take Black pepper
  13. Prepare salt
  14. Get Vegetables
  15. Make ready 1 small eggplant
  16. Get 1 medium bell pepper
  17. Take 1 small yellow squash
  18. Take 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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