How To make Ratatouille Version 1
6 Tbsps Olive Oil
3 Onions
Coarsely Chopped
4 Cloves Garlic :
Minced
2 Medium Eggplants (Or Large Size) Peeled & Cubed
2 Green Peppers :
Diced
2 Red Peppers Diced
8 Medium Zucchini :
Sliced
6 Tomatoes (Or 1-28 Oz Can) Chopped
6 Oz Tomato Paste (1 Small Can)
1 Cup Water
1 Cup Fresh Parsley :
Chopped
1 Cup Fresh Basil Chopped
Salt And Pepper :
To Taste
In a large dutch oven, heat oil. Add onions, garlic, eggplant and peppers and saut
How To make Ratatouille Version 1's Videos
Ratatouille Recipe Without Oven | Ratatouille Recipe | Easy Ratatouille Recipe
Hi, Greetings from my channel Foreign Tadka
Today I have shared a homemade ratatouille recipe. Layers of yellow squash, zucchini, eggplant, potato, and bell pepper on a smoky flavorful tomato. It's best for a comforting veggie dinner.
Ingredients:
1/2 Tablespoon extra virgin olive oil
2 cloves garlic, minced
1/4 cup onion, chopped
2 smokey tomatoes
2 red & yellow bell pepper
Dried Italian herbs
teaspoon salt to taste.
1 small zucchini
1 small yellow squash
2 small eggplant
2 tomatoes
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Ratatouille (From The Movie)
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Ratatouille
Thank you for watching my video,
The Most Tempting Ratatouille Recipe
In this video, I'll walk you through,
The best recipe for Ratatouille.
Ingredients
2 eggplants
4 tomatoes
2 yellow squashes
2 zucchinis
Sauce
2 tbsp olive oil
1 onion
3 cloves garlic
1/2 lb baby bell peppers
salt
pepper
3 tomatoes
2 tbsp fresh basil
Seasoning
2 tbsp fresh basil
2 cloves garlic,
2 tsp fresh thyme
salt
pepper
4 tbsp olive oil
Broil bell peppers and tomatoes on high for 10 min. Sate onion and garlic, blend with all Sauce ingredients. Add sauce to the baking pan. Cut vegetables thin and assemble how shown on video, season with herbs oil. Cover with foil and bake 40 min at 375F, remove foil and bake 10 more minutes.
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Ingredients :-
2 Capsicums (or Red bull horn peppers)
8 Tomatoes
2 yellow onions, thinly sliced,
6 cloves garlic, finely diced,
Small bunch of thyme,
3 tbsp Mr. Gold Groundnut oil,
Salt to taste
150ml red wine
6 yellow squash (or yellow courgettes), thinly sliced
4 courgettes (zucchinis), thinly sliced
4 long aubergines (eggplants)..
Cover with a cartouche and place this into an oven (or smoker if available) preheated to 180°C (356°F) for one hour.
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Ingredients
1 large eggplant
2 medium zucchini
2 medium yellow squash
5 Roma tomatoes
Herb sauce
2 cloves garlic minced
1 Tbsp fresh basil chopped
1 tsp fresh Thyme
1/2 tsp salt
1/4 tsp pepper
3 Tbsp Olive oil
Sauce
1 14 oz can crushed tomatoes
1/2 onion diced
1/2 bell pepper diced
3 cloves garlic minced
salt and pepper
Olive oil
Fresh basil chopped
Preheat oven to 375 f
Slice all your vegetables 1/8 in. thick (I used a mandolin). Then in a frying pan over medium heat, saute your onions, bell peppers and garlic until softened. Around 4-5 minutes. Then add crushed tomatoes and simmer over medium low heat for about 20 minutes.
Next, in a baking dish or a cast iron skillet, add your sauce and spread evenly over the bottom of the pan. Then layer your sliced vegetables.
In a small bowl, mix garlic, basil, thyme oil, and S&P. Mix until combined. Drizzle over your Ratatouille and cover with Tin foil or a lid. Bake for 40 minutes. Then uncover and bake for 20 more minutes.
Serve and enjoy!