I’m Going To Show You How To Make Ratatouille.
- Some Bell Peppers
- Fresh Thyme
- Extra Virgin Olive Oil
You’re going to see some bell peppers zucchini, eggplant, onions, tomatoes, garlic, fresh thyme and rosemary chopped, extra virgin olive oil, salt and pepper you want to make sure when you’re cutting your veggies you’re pretty much cutting everything the same size because most of this it’s gonna be baked together now. I do mine a little bit differently normally traditionally you make this on a stovetop in a big pan I do mine partially in the oven and partially on the stovetop and I’ll explain why along the way but the first thing you wanna do is get your oven preheated to 425 degrees Fahrenheit get that out of the way get it nice and hot so this is what I’m gonna do.I’m gonna take my veggies.I’m going to take half of each one because.I’m going to put this on two baking sheets so everything has got a nice amount of room and I explain why I do that this do this this way I take my eggplant and my onions and peppers and zucchini.
I roast them and by roasting them they get tons of color tons of flavor and I’m not it’s just guys.I think it’s much better and then I take the tomatoes and the garlic and I kind of cooked them in on the scale here and they get just so delicious and sweet and they don’t overcook and the by doing the tomatoes separately the tomatoes don’t give out their juice and make the veggies at immersing soggy so by combining them at the end is just amazing they’re so,delicious so,I put some olive oil on my veggies.I put sea salt and I’m gonna put some pepper I’m gonna put my chopped herbs I have a mixture here rosemary and some thyme now like I said this I’m not claiming that this is by any means the authentic way to make it but this is just my way and I I adore it so to each his own all.I’m gonna do is cook these well in olive oil toss them to mix and then I’m gonna do the remaining ones on the separate baking sheet because I want to give everything a good amount of room to roast if I would have put everything on one baking dish with steam so just do that.
I’m gonna move on to the next one these are great okay now I’m going to put these into the oven preheated at 425 for about 45 minutes to an hour you want to check on them every 15 minutes or so and giving them a toss because it can get browner on one side and lighter on the other so you wanna make sure they roast evenly keep an eye out on them because you don’t want them to burn because as they cook the vegetables will shrink so keep an eye on that and one these are half we cook through I’m gonna show you the next step while my veggies have about 20 minutes left in the oven we’re going to go on to making the second part of the recipe which is the tomatoes and the garlic part now in the skillet with high sides I have a few tablespoons of extra virgin olive oil over medium low heat to that I’m going to add in my garlic which is a whole head of garlic that I’ve just peeled and not chopped.
What I’m gonna do is I’m gonna let this slow cook into the olive oil for about ten minutes until I gets like a nutty brown color and it gets super fragrant and super sweet it intensifies in such sweetness it’s absolutely delicious and after ten minutes I’ll show what that looks like and I’ll show you the next step my garlic’s pink cooking for about 10-12 minutes on medium low and now I’m turn the heat up to medium-high and to this we’re going to add in our tomatoes and as you can see I cut the tomatoes really nice big and chunky I mean I’m going to season them with salt and pepper and I’m gonna let those cook for about seven to eight minutes or until they start to cook down but develop a nice amount of color on the edges but still keep their shapes somewhat and by the time these are done the grudge’s should be done roasting and it will put the whole thing together my tomatoes are just higher one so,I’m going to turn this off.
I also took all my veggies out of the oven now.I’m letting them stay here for just a second to cold now.I’m just going to add all my roasted veggies in here now like.I said I know traditionally you just the whole thing on the stove top but I personally like the way it comes when it’s on most of the veggies are roasted.I just think it has such a nicer flavor much better texture you don’t have a big mush everything kind of still has texture still has their shape and just a roasting of just roasting the vegetables intensifies their sweet flavor just going to put all of these in here gonna add in a bunch of fresh basil that.I’ve just coarsely chopped and now.I’m just actually going to take this one and just mix everything together but you want to do it carefully because you want to be able to still see the veggies and their shapes like.I don’t want to break up all those beautiful little zucchini rounds.
I took a lot of time to cut those you know so,just want to make sure that you can see them smells so so good and the leftovers of this just tastes better and better and you can eat them you can eat this on pretty much anything but I personally like it on just a piece of bread or like on a PITA so you have like a pita pizza with ratatouille so so good just take a little bit out for myself and like I said I know that there’s plenty of ways to make this but this is just my favorite way of doing it.