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Ratatouille Recipe

Ingredients

How to make it

  • Step 1: Place bell peppers and jalapenos on a lined baking sheet and place in 500° for 20 minutes or until the skin of the peppers in blackened. Remove and peel off skin. Chop and set aside.
  • Step 2: Cut a small "x" on each tomato and place into a pot of boiling water for 1 minute. Then remove tomatoes and place immediately into an ice bath. Remove the skin of the tomatoes and slice them. Set aside.
  • Step 3: In a large skillet, sautee onion, garlic, carrots, and celery with some olive oil and butter for 7 minutes. Next add in your roasted peppers. Finally add your can of diced tomatoes, season and before removing from heat. Add in your basil leaves.
  • Step 4: Blend the sauce - using blender or immersion blender. Add your heavy cream and cheese. Place into bottom of medium sized casserole dish.
  • Step 5: Slice your yellow squash, zucchinis, eggplants. Arrange your sliced veggies and peeled tomatoes on top of the sauce mixture. Add more minced garlic, olive oil, seasoning on top.
  • Step 6: Cover with tinfoil and bake at 280° for three hours and then remove foil, raise to 350° and cook for 45 minutes.
  • Step 7: Enjoy! Microplane some cheese on before serving. I make this as a side with shepard's pie - delicious.

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The Cook

PromiscuousChristianLady Calgary, Canada

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