Making RATATOUILLE from the MOVIE?!
✨Recipe:
Ingredients:
• 1 medium red bell pepper, seeded and quartered
• 2 medium shallots, peeled and halved
• 1 whole head garlic, cloves separated and peeled
• 1 medium jalapeño pepper, seeded and halved
• 2 large heirloom tomatoes, cut into large wedges
• 2 tbsp olive oil
• 2 1⁄2 tsp salt, divided
• 2 1⁄2 tsp ground black pepper, divided
• 2 small Japanese eggplants, thinly sliced
• 2 medium zucchini, thinly sliced
• 2 summer squash, thinly sliced
• 4 medium Roma tomatoes, thinly sliced
• 1⁄4 tsp crushed red pepper flakes
• 2 tsp fresh thyme leaves
• 1 tbsp fresh basil, chopped
Directions:
1. Preheat oven to 425°F. On a baking sheet, spread out the red bell pepper, shallots, whole garlic head, jalapeño, and chopped heirloom tomatoes. Drizzle evenly with olive oil, then sprinkle generously with salt and pepper. Roast in the oven for 45 minutes.
2. Remove from the oven and carefully transfer all roasted vegetables to a blender. Blend on high until smooth to create the sauce.
3. Using a mandoline or a sharp knife, thinly slice the eggplant, green zucchini, yellow zucchini, and Roma tomatoes.
4. Pour the blended sauce evenly into the bottom of a 9-inch oven-safe skillet or round baking dish.
5. Arrange vegetable slices upright, alternating eggplant, green zucchini, yellow zucchini, and Roma tomato in a spiral pattern from the outer edge towards the center until the skillet is full.
6. Bake at 425°F for an additional 45 minutes, until the vegetables are tender and lightly caramelized.
7. Remove from oven and sprinkle lightly with additional salt and pepper, chili flakes, fresh thyme, and chopped basil. Serve warm and enjoy!
25 Comments
I thought that was the rats name
Gah damn thats a lotta vegetables
I would never eat that
if you ever use a mandolin slicer, make sure to never forget the gurde or you will end up as Jessie Lysiak master cheff Season 4 ep 10 kk
Don’t they sell the food at one of they’re restaurants
U do not want a mandolin
Fun fact:
Ratatouille from Ratatouille isn't Ratatouille. Its a dish created by a French chef called Confit Byaldi
Is it just me or i refused to eat ratatoulie after i found out it was 100% vegetables?
They use a metal cookie cutter type of deal honestly preparing a plate like that sucks
Have you ever wanted to eat ratatouille no I didn't actually
Yes I have wanted to!!! 😅
can you try edable slime plss😢😢
I could do that six times maybe seven
when you said ratatouille, I thought you were gonna cook a rat
Re
There's no cheese?😢
“Would you have ever wanted to eat Ratatouille straight from the movie?”
YES I HAVE WANTED TO EAT A MOUSE BEFORE
Mhmmmm no thank you
You should make Chilli's mozzarella sticks!!
Nope
BASTA YOUTUBE, NO QUIERO DOBLAJE DE IA
This is actually one of the best attempts at the ratatouille I've ever seen
When you you said have you ever want to eat ratatouille from the actual movie I thought she meant to eat
Remy is full of ideas always
Making RATATOUILLE from the MOVIE?!
✨Recipe:
Ingredients:
• 1 medium red bell pepper, seeded and quartered
• 2 medium shallots, peeled and halved
• 1 whole head garlic, cloves separated and peeled
• 1 medium jalapeño pepper, seeded and halved
• 2 large heirloom tomatoes, cut into large wedges
• 2 tbsp olive oil
• 2 1⁄2 tsp salt, divided
• 2 1⁄2 tsp ground black pepper, divided
• 2 small Japanese eggplants, thinly sliced
• 2 medium zucchini, thinly sliced
• 2 summer squash, thinly sliced
• 4 medium Roma tomatoes, thinly sliced
• 1⁄4 tsp crushed red pepper flakes
• 2 tsp fresh thyme leaves
• 1 tbsp fresh basil, chopped
Directions:
1. Preheat oven to 425°F. On a baking sheet, spread out the red bell pepper, shallots, whole garlic head, jalapeño, and chopped heirloom tomatoes. Drizzle evenly with olive oil, then sprinkle generously with salt and pepper. Roast in the oven for 45 minutes.
2. Remove from the oven and carefully transfer all roasted vegetables to a blender. Blend on high until smooth to create the sauce.
3. Using a mandoline or a sharp knife, thinly slice the eggplant, green zucchini, yellow zucchini, and Roma tomatoes.
4. Pour the blended sauce evenly into the bottom of a 9-inch oven-safe skillet or round baking dish.
5. Arrange vegetable slices upright, alternating eggplant, green zucchini, yellow zucchini, and Roma tomato in a spiral pattern from the outer edge towards the center until the skillet is full.
6. Bake at 425°F for an additional 45 minutes, until the vegetables are tender and lightly caramelized.
7. Remove from oven and sprinkle lightly with additional salt and pepper, chili flakes, fresh thyme, and chopped basil. Serve warm and enjoy!
Credits to @littleremyfood
I love your food