There are dishes that have it all, like this ratatouille French classic. Warm, tasty, aromatic, nutritious, and perfect for Enjoy the best seasonal vegetables, this ratatouille is a ode to traditional cuisine, the one that goes from the garden to the table. A colorful dish, with a very elegant presentation, ideal for celebrating life and enjoying at home in good company.
Popularized by the film Ratatouille, today's recipe is actually a confit biyaldi, a refined reinterpretation of the tian provençal that is inspired by the version by chef Thomas Keller, known for his perfectionism and for elevating American gastronomy to the level of European haute cuisine.
En esta receta we combine the best of two preparations. On the one hand, The deep flavor that the ratatouille will give us, with the vegetables roughly chopped, roasted, and blended to make the base sauce for the dish. On the other hand, the elegant presentation of the tian, with the fresh vegetables sliced thinly, arranged neatly by alternating their colors and gently baked until tender and flavorful. Simply wonderful, ooh la la!
Here is the recipe for this classic French ratatouille; I hope you enjoy it in the best company.
Ingredients
- 2 red peppers cut into strips
- 2 large tomatoes cut into quarters
- 2 red onions cut into quarters
- One head of garlic (separated into cloves and peeled)
- 1 red chili pepper or a jalapeño
- 250 g of vine cherry tomatoes
- 6-8 sprigs of fresh thyme
- 6 small/medium zucchini or 2 yellow squash
- 2 eggplants
- 4 tomatoes
- 4 medium red onions
- Extra virgin olive oil
- Sea salt and freshly ground black pepper
- Grated Parmesan cheese
- A few fresh basil leaves to serve
Preparation
- Heat the oven to 200º C.
- In a large baking tray, place the red peppers cut into strips, the tomatoes and onions cut into quarters, the jalapeño, the cherry tomatoes, and the garlic cloves. Drizzle a splash of extra virgin olive oil over the top, add the sprigs of thyme, a little salt, and a little freshly ground black pepper, and put the tray in the oven. Let the vegetables roast for about half an hour.
- Once the half hour has passed, take the tray out of the oven, but do not turn off the oven. Put all the roasted vegetables into the blender jug or the food processor bowl and blend until you get a smooth sauce. Taste and adjust the salt if necessary. Set aside.
- With a sharp knife or a mandoline, slice the zucchini or squash, eggplants, tomatoes, and red onions thinly.
- Put all the sauce on your Le Creuset Modern Heritage oval multifunction cast iron Shallow Casserole.
- Arrange the vegetable slices alternately so the colors stand out, forming a spiral from the edge of the Shallow Casserole toward the center.
- Drizzle the vegetables with extra virgin olive oil, season with salt and pepper to taste, and sprinkle a little thyme on top. Put the Shallow Casserole in the oven and let the dish cook for about 25-30 minutes (until the vegetables are tender).
- Once it's ready, serve each portion on a plate, sprinkle with a little grated cheese, and add a few basil leaves for garnish. Serve hot, and enjoy this delight!
