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Ratatouille Recipe

Ratatouille Recipe
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★★★★★

5 from 23 reviews

This classic Ratatouille recipe features a beautiful spiral of thinly sliced vegetables layered over a rich tomato and béchamel sauce base, baked until tender and flavorful. Perfect as a comforting vegetarian main dish or a side, it’s a delightful way to enjoy a medley of fresh summer vegetables with aromatic herbs and spices.

Ingredients

Scale

Base and Sauce Ingredients

  • 1–2 Cups Tomato Sauce, good quality tomato basil sauce
  • 2 Garlic cloves, minced
  • 3–4 Thyme sprigs
  • 2 tbsp Olive Oil
  • 1/2 tsp Chili Flakes
  • Salt and Black Pepper to taste

Vegetables

  • 1 Eggplant (Brinjal), thinly sliced
  • 1 Yellow Squash, thinly sliced
  • 1 Zucchini, thinly sliced
  • 1 Red Bell Pepper, thinly sliced
  • 2–3 Medium Red Potatoes, thinly sliced

Béchamel Sauce

  • 1 tbsp Unsalted Butter
  • 1 tbsp All-Purpose Flour
  • 1 Cup Milk (2% or whole milk)
  • 1/8 tsp Nutmeg
  • Salt and Black Pepper to taste

Other

  • Oil Spray for baking dish

Instructions

  1. Preheat Oven and Prepare Ratatouille Ingredients: Preheat your oven to 375°F (190°C). Bring 2 cups of water to a rolling boil, season with salt, then add the thinly sliced red potatoes. Boil them for 3-4 minutes until they are just par-cooked. Drain them on paper towels and let them cool. Meanwhile, thinly slice the rest of your vegetables: eggplant, yellow squash, zucchini, and red bell pepper.
  2. Make Béchamel Sauce: Microwave 1 cup of milk in a microwave-safe container until warm and set aside. In a saucepan, melt 1 tablespoon of unsalted butter, then add 1 tablespoon of all-purpose flour. Cook the mixture for 1-2 minutes, stirring constantly, until the raw flour taste disappears but the mixture does not brown. Gradually whisk in the warm milk, about 1/4 cup at a time, stirring to prevent lumps. Continue cooking and stirring until the sauce thickens and coats the back of a spoon. Season with salt, freshly ground black pepper, and 1/8 teaspoon of nutmeg. Remove from heat and set aside.
  3. Prepare Baking Dish and Sauce Layer: Lightly spray your baking dish with cooking spray. Spread an even layer of tomato basil sauce over the bottom of the dish. Sprinkle the minced garlic, thyme sprigs, chili flakes, salt, and drizzle olive oil over the sauce. Mix slightly to combine without disturbing the layer too much. Drizzle the prepared béchamel sauce evenly over the tomato sauce and gently swirl them together for a beautiful marbled effect.
  4. Layer Vegetables: Arrange the sliced vegetables on top of the sauce in a spiral or circular pattern, alternating colors and types for an attractive presentation similar to a traditional ratatouille. Drizzle olive oil over the vegetables and sprinkle with additional salt, thyme leaves, and freshly ground black pepper.
  5. Bake Ratatouille: Cover the dish with parchment paper and place it in the preheated oven. Bake for 55-60 minutes, or until all the vegetables are tender and the tomato sauce is bubbly along the edges of the dish.
  6. Serve: Remove the ratatouille from the oven and allow it to cool for about 5 minutes. Serve warm with crusty bread on the side to scoop up the delicious sauces. Enjoy this classic French vegetable medley!

Notes

  • Par-cooking the potatoes ensures they cook evenly and soften properly in the oven along with other vegetables.
  • Use fresh herbs like thyme to elevate the flavor, but you can substitute with dried thyme if needed; adjust quantity accordingly.
  • Béchamel sauce adds a creamy texture and richness to the dish, balancing the acidity of the tomato sauce.
  • You can customize the vegetables based on seasonal availability, but keep them thinly sliced for even cooking.
  • For a vegan version, substitute the butter with olive oil and use a plant-based milk for the béchamel.
  • Be careful not to brown the roux when making the béchamel; it should remain pale for a smooth sauce.

Nutrition

Keywords: ratatouille, vegetable casserole, french vegetable dish, baked ratatouille, vegetarian recipe, tomato sauce, béchamel sauce, summer vegetables

Find it online: https://cheframiflavor.com/ratatouille-recipe/