This is the exact recipe from the movie Ratatouille. They had a chef make this from the stew ratatouille. In no way do I own this recipe; I am just putting it up here since no one else has.
Provided by austin 19
Categories One Dish Meal
Time 2h30m
Yield 4 , 4 serving(s)
Number Of Ingredients 18
Steps:
- For piperade, heat oven to 450°F Place pepper halves on a foil-lined sheet, cut side down. Roast until skin loosens, about 15 minutes. Remove from heat and let rest until cool enough to handle. Peel and chop finely.
- Combine oil, garlic, and onion in medium skillet over low heat until very soft but not browned, about 8 minutes. Add tomatoes, their juices, thyme, parsley, and bay leaf. Simmer over low heat until very soft and very little liquid remains, about 10 minutes, do not brown; add peppers and simmer to soften them. Season to taste with salt, and discard herbs. Reserve tablespoon of mixture and spread remainder in bottom of an 8-inch skillet.
- For vegetables, heat oven to 275°F Down center of pan, arrange a strip of 8 alternating slices of vegetables over piperade, overlapping so that 1/4 inch of each slice is exposed. Around the center strip, overlap vegetables in a close spiral that lets slices mound slightly toward center. Repeat until pan is filled; all vegetables may not be needed.
- Mix garlic, oil, and thyme leaves in bowl and season with salt and pepper to taste. Sprinkle over vegetables. Cover pan with foil and crimp edges to seal well. Bake until vegetables are tender when tested with a paring knife, about 2 hours. Uncover and bake for 30 minutes more. (Lightly cover with foil if it starts to brown.) If there is excess liquid in pan, place over medium heat on stove until reduced. (At this point it may be cooled, covered and refrigerated for up to 2 days. Serve cold or reheat in 350°F oven until warm).
- For vinaigrette, combine reserved piperade, oil, vinegar, herbs, and salt and pepper to taste in a bowl.
- To serve, heat broiler and place byaldi underneath until lightly browned. Slice in quarters and very carefully lift onto plate with offset spatula. Turn spatula 90 degrees, guiding byaldi into fan shape. Drizzle vinaigrette around plate. Serve hot.
Nutrition Facts : Calories 139.9, Fat 10.6, SaturatedFat 1.5, Sodium 11.8, Carbohydrate 11.4, Fiber 2.7, Sugar 4.8, Protein 2.2
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Chukwu Emmanuel
[email protected]This was a bit too bland for my taste. I think I'll add some more herbs and spices next time.
prince prantho
[email protected]I'm not a huge fan of eggplant, but I loved this dish! The eggplant was cooked perfectly and the flavors were amazing.
Hunny Girl
[email protected]This is a great recipe for a summer party. It's easy to make ahead of time and it's always a crowd-pleaser.
Rdx Sajib
[email protected]I love this recipe! It's so versatile and can be made with any type of vegetables. I often add different herbs and spices to change up the flavor.
dalshiya Dalshi
[email protected]This was a delicious and easy dish to make. I used a variety of vegetables and it turned out great.
Hasnain Gaming
[email protected]I've made this dish several times and it's always a hit. It's a great way to use up summer vegetables and it's also very healthy.
Igara Jennifer
[email protected]This is one of my favorite vegetarian dishes. It's so easy to make and it's always a crowd-pleaser. I love the combination of flavors and textures.
N P (Addy)
[email protected]I'm not a vegetarian, but I love this dish! It's so flavorful and satisfying. I often make it as a side dish to grilled chicken or fish.
Sir Melven
[email protected]This was a great recipe! I followed it exactly and the dish turned out perfectly. The vegetables were tender and flavorful, and the sauce was delicious. I will definitely be making this again.
Kevin Dellinger
[email protected]I made this dish for a dinner party last night and it was a huge hit! Everyone loved the flavors and the presentation was beautiful. I will definitely be making this again.
Companion Animal outreach
[email protected]This dish was absolutely delicious! The flavors were complex and well-balanced, and the vegetables were cooked to perfection. I would definitely recommend this recipe to anyone looking for a tasty and impressive vegetarian dish.