Cooking With Teo │Remy's Ratatouille

September 3, 2023 by
Teodora Nikolic

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Ingredients

MainVegetables Vinaigrette

Main

½ red pepper(s), seeds and stalks removed
½ bell pepper(s), yellow ones, seeds and panicles removed
½ bell pepper(s), orange, seeds and stalks removed
2 tsp olive oil
1 tsp garlic, chopped
½ cup onion(s), finely chopped
3 tomato(s), seeded and finely chopped
1 bunch of thyme
1 bunch flat-leaf parsley
1 bay leaf
Salt

Vegetables

1 zucchini
1 eggplant(s)
1 small pumpkin(s)
4 romaine tomato(s)
½ tsp olive oil
Salt and pepper from the mill


Vinaigrette

1 tsp olive oil
1 tsp balsamic vinegar
Herbs, fresh (e.g. thyme, chervil)
Salt and pepper from the mill


For the thick sauce, bake the peppers in the hot oven until they bubble. Then let cool and cut into small pieces.
Gently heat the oil, garlic and onions in a saucepan for 8 minutes, do not allow to brown. Add tomatoes, thyme and bay leaf. Simmer for 10 minutes and let it simmer.
Add peppers and continue to simmer.
Season with salt and herbs.
Place all but a tablespoon in an ovenproof casserole dish.
Preheat the oven to 135°C.

Cut zucchini, aubergine, pumpkin (or sweet potato like I did) and tomatoes into 2 mm thick slices. Arrange the vegetable slices alternately in a fan shape over the sauce.
Cover the tin with aluminum foil and bake for 1 hour, remove the foil and let everything bake for another 30 minutes (when it starts to brown, lightly cover the foil).

For the vinaigrette, mix the tablespoon of the sauce with the oil, vinegar, spices and herbs. taste.

To serve, use the spatula to layer the vegetables on a plate. Shape the vegetables into a fan shape. Drizzle the rim of the plate with the vinaigrette.
Bon appetit!




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