Best Recipes for Healthy

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Before you jump to Ratatouille recipe, you may want to read this short interesting healthy tips about In This Post We’re Going To Be Checking Out The Many Benefits Of Coconut Oil.

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

The ingredients needed to make Ratatouille:

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