You Won’t Believe How AMAZING This Ratatouille Is! | EASY Ratatouille Recipe
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INGREDIENTS
• 2 eggplants, thinly sliced
• 6 Roma tomatoes, thinly sliced
• 2 yellow squashes, thinly sliced
• 2 zucchinis, thinly sliced
• 2 ribs celery, small dice
• 1 carrot, small dice
• 1 small red bell pepper, small dice
• ½ medium onion, small dice
• 2-3 sprigs fresh parsley, finely chopped
• 1 sprig fresh rosemary, finely chopped
• 1 sprig fresh sage, finely chopped
• 1 small bunch fresh thyme, finely chopped
• 5-8 garlic cloves, minced
• salt & pepper
• 5-8 tbsp olive oil
• 3 tbsp Chef Ange Base Seasoning -
• 1 tsp dried oregano
• 2 tbsp tomato paste
• 1 tbsp Better Than Bouillon Roasted Garlic paste
• ½ tsp dried Italian Seasoning or Herb de Provence
• 1 tsp white wine vinegar
• 1 28oz can crush tomatoes
• Bread crumb mixture -
• 2-3 fresh basil leaves, for garnish
DIRECTIONS
1. Preheat oven to 375F
2. Mix 2 tbsp olive oil, chopped parsley, rosemary, sage, thyme and garlic in a small bowl. Season with salt and pepper and set aside.
3. Place thinly slice vegetables in a large container and season with 2 tbsp olive oil, 2 tbsp Chef Ange Base Seasoning - and dried oregano. Mix well until coated. Try and keep the vegetables separate for easier assembly.
4. Heat a 12-13” heavy bottomed pan or cast-iron skillet over medium heat and add onions, carrots, celery and red bell pepper and sauté for 3-5 minutes until vegetable begin to soften.
5. Add tomato paste, bouillon paste, Italian seasoning, white wine vinegar and crushed tomatoes. Mix well and cook until liquid reduces a little. About 2-3 minutes. Season with 2 tsp Chef Ange Base Seasoning and adjust with a little more salt and pepper after tasting. Remove from heat.
6. Arrange seasoned sliced vegetable on top of the sauce by taking 1 slice of each and making a group of 4 and repeating this pattern from the outside to the middle.
7. Sprinkle with herb and garlic mixture and cover with aluminum foil or oven safe lid. Cook in preheated oven for 30 minutes. Remove foil or cover, spray with a little oil and place back in oven for another 20 minutes.
8. Sprinkle with breadcrumb mixture and place back in oven for another 10 minutes. (This step is optional and you can find the recipe for the breadcrumb mixture in my Baked Cod Recipe Video - )
9. Garnish with fresh basil. Enjoy!
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Hi, I’m Chef Ange, a self-taught cooking nerd who has been learning how to cook over the past decade by burning stuff, cutting my fingers, and occasionally making amazing dinners for my family and friends. I became a home chef after a long and successful career in sports and fitness training so most of the food I cook is healthy(er) but I love my chicken wings, have a pizza night regularly and can’t say no to a mouthwatering cheeseburger! SUBSCRIBE to my channel so you can learn to cook so you can lose weight and be healthy while eating delicious and tasty food with my easy-to-follow recipes, skills and tips! Let’s get cooking!
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Ratatouille Galette Recipe | Black Pepper Chef
Roasted vegetable galette “Ratatouille” on a whole-wheat flour galette is a modern version of the famous French dish. This is not just baked eggplant, pepper, and tomatoes, but a full-fledged vegetable pie, low-calorie, and in line with the trends of healthy food: the galette is made from whole-grain flour without yeast, vegetables are seasoned only with olive oil.
The Ratatouille recipe was invented in Provence, in the area of modern Nice, so, as you know, I could not get past this wonderful recipe.
An interesting fact: ratatouille was originally a folk dish, and vegetables were cut into big pieces, as for stews. And the famous image of the Ratatouille dish from sliced vegetables was created by chefs specifically for the famous cartoon.
A proven step-by-step recipe from Black Pepper Chef.
GALLET RATATOUILLE
Ingredients (4-6 servings)
200 g Whole-grain Flour
50 ml of Water
50 ml of Vegetable Oil
1 small Zucchini
1 small Eggplant
2 medium Tomatoes
1 Red or Yellow Bell Pepper
Olive Oil
2 medium Onions
2 Garlic Cloves
10-20 pcs. Pitted Olives
A mix of Provencal Herbs
Salt
RECIPE & INSTRUCTIONS HERE
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Remy’s Omelette #ratatouille #shorts
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Remy’s Omelette #ratatouille #shorts
In This Video We Walk You Through
The Famous Remy Ratatouille Omelet which you will love to eat.
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Cooking with Chef Stacy: Ratatouille Pasta
Chef Stacy prepares a special movie themed dish this week: Ratatouille Pasta! EJ, Laya, Ayana and Isaiah join her to help taste test, and there's another special guest to be revealed at the end of the episode! Chef Stacy is committed to making food a part of our faith journey!
RATATOUILLE PASTA
• sea or kosher salt for boiling pasta water
• 12 oz of pasta of your choice
For Grilling:
• 3 cloves garlic, thinly sliced
• 3 to 4 large Roma tomatoes, cored
• 1/2 tsp red pepper flakes
• 1/3 cup extra-virgin olive oil, plus more for brushing
• 1 bell pepper (any color), cut into 8 strips
• 2 small zucchini, sliced lengthwise 1/2” thick
• 1 eggplant, sliced 1/2” thick
Tossing It All Together:
• 1/2 tsp pepper
• 1 tsp herbs de Provence
• 1 tsp garlic powder
Garnish:
• fresh basil, oregano and/or parsley
• 2 oz goat cheese, crumbled
Microwaved Ratatouille Style Pasta recipe cookbuzz チンするラタトゥイユ風パスタ 【素敵なひとりメシ】
This recipe is posted by cookbuzz.com. cookbuzz is operated by Japan Journals Ltd, publishers of Weekly Journey magazine, based in London, UK, japanjournals.com.
cookbuzz is a recipe website that gives step-by-step photo instructions on cooking delicious food. See for the English site or for the Japanese site.
Comments in English or Japanese are welcome!
ロンドンで最大にして唯一の日本語週刊誌「ジャーニー」を1988年から発行している出版社Japan Journals社が始めた料理レシピサイト「cookbuzz(クックバズ)」です。ヨーロッパで生活する日本人の方にこちらで手に入る食材で美味しいお料理のレシピを提案しています。またサイトは日本語と英語の二本立てです。イギリスの方には簡単にできる和のレシピなどをお届け中です。ぜひご利用ください。コメントは日本語英語、どちらでも構いません。よろしくお願いいたします。
cookbuzz ENGLISH
クックバズ JAPANESE