Best 2 Remys Ratatouille Recipes
Remy's Ratatouille, the iconic dish from the beloved animated film of the same name, is a vibrant and flavorful Provençal vegetable stew that captures the essence of Southern French cuisine. This hearty and aromatic dish showcases fresh, seasonal vegetables, each contributing its unique flavor and texture to create a symphony of flavors. With its colorful presentation and delectable taste, Remy's Ratatouille has become a culinary masterpiece enjoyed by food enthusiasts worldwide.
This diverse collection of recipes offers a variety of ways to savor the culinary delights of Remy's Ratatouille. From the classic French recipe featuring a medley of tender vegetables stewed in a rich tomato sauce to a modern deconstructed version where each vegetable shines individually, there's a recipe here to suit every palate and cooking style. Whether you're a seasoned chef or a home cook looking to impress your guests, these recipes will guide you through the culinary journey of creating this beloved dish. Dive into the vibrant flavors of Provence and experience the magic of Remy's Ratatouille in your own kitchen.
RATATOUILLE RECIPE BY TASTY
Here's what you need: eggplants, roma tomatoes, yellow squashes, zucchinis, olive oil, onion, garlic, red bell pepper, yellow bell pepper, salt, pepper, can of crushed tomatoes, chopped fresh basil, chopped fresh basil, garlic, Chopped fresh parsley, fresh thyme, salt, pepper, olive oil
Provided by Robin Broadfoot
Categories Dinner
Yield 8 servings
Number Of Ingredients 20
Steps:
- Preheat the oven for 375˚F (190˚C).
- Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds, then set aside.
- Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
- Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.
- Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
- Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
- Serve while hot as a main dish or side. The ratatouille is also excellent the next day--cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature.
- Enjoy!
Nutrition Facts : Calories 230 calories, Carbohydrate 32 grams, Fat 11 grams, Fiber 8 grams, Protein 5 grams, Sugar 16 grams
REMY'S RATATOUILLE
I found a version of this recipe online, and made a couple of changes to suit my tastes, since I can't stand bell peppers of any kind! Select eggplant, zucchini, squash and tomatoes that are about the same size in diameter.
Provided by Carol
Categories Vegetable
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F.
- Cut a piece of parchment to fit about half way down an oval baking dish, about 10" in the longest direction.
- Pour tomato puree into bottom of baking dish.
- Drop the sliced garlic cloves and diced onion into the sauce.
- Stir in 1 tablespoon of the olive oil and season with half the salt and pepper, stirring to mix evenly.
- Trim the ends off the eggplant, zucchini, yellow squash, and tomatoes. Using a mandoline slicer, slice each vegetable very thin, about 1/8" thick.
- Arrange slices on top of the tomato sauce in a large spiral, overlapping each vegetable slightly, and keeping the order the same (All the vegetables may not fit, as this is more about presentation).
- Drizzle the remaining olive oil on top and season with remaining salt and pepper.
- Remove thyme leaves from stems and sprinkle on top.
- Cover with parchment paper.
- Bake for 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left.
- Serve by scooping up layers with some sauce below, trying not to disturb the overlapping slices.
Tips:
- Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and prevent any scrambling.
- Use Fresh Ingredients: The quality of your ingredients will greatly impact the flavor of your ratatouille. Use fresh, ripe vegetables and herbs whenever possible.
- Don't Overcook the Vegetables: Ratatouille is a summer dish, so the vegetables should be cooked until they are tender but still have a slight crunch. Overcooking will make them mushy.
- Use a Good Olive Oil: Olive oil is an essential ingredient in ratatouille. Choose a high-quality extra virgin olive oil that has a fruity flavor.
- Season to Taste: Don't be afraid to adjust the seasonings in the recipe to your liking. Add more salt, pepper, or herbs as needed.
Conclusion:
Ratatouille is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. It is also a great way to use up summer vegetables. With a little planning and effort, you can easily make a delicious ratatouille that will impress your family and friends.
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