Ratatouille is a stew made of vegetables that originates in France. Traditionally it used to be popular among the poor class.
The dish modernized in recent years and it got a new look and now it's mostly made in the oven.
I didn't completely follow the recipes as I didn't have all the ingredients, but it still tasted amazing. I used bechamel in the recipe as I think it adds richness to this dish, but ratatouille is also delicious without bechamel.
I usually make this dish in summer when I have a lot of vegetables to choose from.
For the better look, choose vegetables that are the same size, but that's not necessary.
Ingredients:
- 30 ml of homemade tomato sauce
- half a teaspoon of oregano
- a pinch of salt (or to taste)
- 1 tablespoon of olive oil
- fresh parsley
- 1 garlic clove
- 3 tomatoes
- 4 potatoes
- 1 big eggplant
- 1 big red pepper
- 1 yellow onion
- 1 lemon
- a teaspoon of vegetable salt (or ⅓ teaspoon of salt)
- 2 tablespoons of olive oil
- 1 tablespoon of vegan butter
- 1 tablespoon of all-purpose flour
- 120 ml of oat milk
- a pinch of salt
- a pinch of black pepper
- a pinch of nutmeg
- fresh parsley
- chives
Preparation:
- Slice all the vegetables into very thin slices.
- Boil potato slices for 5 minutes.
- Mix tomato sauce with oregano, salt and a tablespoon of olive oil and add it. Pour it to the bottom of the baking tray.
- Slice garlic and chop fresh parsley and add it on top of tomato sauce.
- Arrange vegetable slices in the tray and drizzle with olive oil. Sprinkle with vegetable salt or salt.
- For bechamel, melt vegan butter in a saucepan and add all-purpose flour. Stir over a low heat until combined and slowly pour in hot oat milk, while stirring. Add salt, black pepper and nutmeg and simmer for 3 minutes, while stirring.
- Drizzle bechamel over ratatouille and put a lid on. If you don't have a lid for the tray, cut a piece of baking paper in the shape of a tray and cover.
- Place in the preheated oven at 200°C for 40 minutes, then uncover and bake for another 15-20 minutes.
- Place a mold or a cookie cutter on a plate and put some of the vegetable slices vertically and slightly press it with a spoon. Place some vegetable slices horizontally on the top.
At that point, ratatouille will leak out some liquid. - Carefully take the mold off. Drizzle with some tomato sauce from the bottom of the tray and garnish with fresh parsley and chives.
~~~ embed:1469349583742390273 twitter metadata:eXVtbXl2ZWdhbmFzaWFufHxodHRwczovL3R3aXR0ZXIuY29tL3l1bW15dmVnYW5hc2lhbi9zdGF0dXMvMTQ2OTM0OTU4Mzc0MjM5MDI3M3w= ~~~
The rewards earned on this comment will go directly to the person sharing the post on Twitter as long as they are registered with @poshtoken. Sign up at https://hiveposh.com.
I love this recipe, it looks so delicious!
I love it too. 😊
This is the kind of ratatouille I would love. The first time and perhaps the only time I had it, it was not quite as exquisite as this. The presentation is just lovely!
I tried to copy the presentation from the movie. I think that's how the dish got so popular at least in our home. 😀
I think the dish gets nice when it's cut into a really thin slices, that it gets to cook through. My first try came out more like a stew.
The addition of sauces and herbs makes this dish really delicious.
The first time I had it like a stew and it didn't blow me away. It was straight up eggplant, zucchini and tomato. I don't even think there were onions haha.
Hmm now I understand why most recipes were saying that the dish got modernized.
I'm sure it would not be so good without slightly roasted vegetables on top and layers of sauce.
Congratulations @blackberryskunk! Your post has been a top performer on the Hive blockchain and you have been rewarded with the following badge:
You can view your badges on your board and compare yourself to others in the Ranking
If you no longer want to receive notifications, reply to this comment with the word
STOPCheck out the last post from @hivebuzz: