Ratatouille: un plato muy popular (y bonito) que consiste en una variedad de verduras cocinadas en un guiso veraniego. Es una excelente opción si quieres un plato estrella a base de verduras.
Category
Dinner
Servings
6
Prep time
1 hour 30 minutes
Cook time
1 hour
Ratatouille - a very popular (and pretty) dish that consists of a variety of vegetables cooked in a summery stew. It's a great option if you want a vegetable-based hero dish.
Ingredients
- 2 red bullhorn peppers (or capsicums)
-
12 roma tomatoes
- 2 yellow onions, thinly sliced
- 6 cloves garlic, finely diced
- small bunch of thyme
- 3 tbsp (tablespoons) olive oil
- salt to taste
- 150ml (5 fl oz) red wine
- 6 yellow squash (or yellow courgettes), thinly sliced
- 4 courgettes (zucchinis), thinly sliced
- 4 long aubergines (eggplants), thinly sliced
Directions
Begin by roasting the peppers over an open flame until the skin turns black. Then, place them into a bowl and cover for 10 minutes. Afterwards, peel the burnt skin from the peppers.
- Next, remove the cores from the tomatoes and score an X on the bottom of each one. Blanch them in boiling water for 45 seconds, then transfer them into ice-cold water, and peel.
- To make the sauce, add the oil to a saucepan over medium heat, then add the onions and garlic with a pinch of salt. Sauté for 5 minutes.
- Next, add the wine, roasted red peppers, and 4 of the peeled, diced tomatoes along with the thyme tied together (for easy removal later).
- Add about 100ml (3.4 fl oz) of water and cook this for 40 minutes, then remove the thyme, blend, and check for salt.
- Now it’s time to assemble. Slice the rest of your tomatoes and lay out all the vegetables on trays. Drizzle with olive oil and season with salt and thyme leaves.
- To assemble, pour the sauce into the bottom of an oven-safe dish. Then, stack one slice of each vegetable and start placing them from the outside in.
- Cover with a cartouche and place this into an oven (or smoker if available) preheated to 180°C (356°F) for one hour.
- Enjoy!
