Ratatouille! I can scream it and you can hear it, I can write it and I bet you’re thinking in Remy the charming little rat dreaming in becoming a chef in Pixar’s Ratatouille… don’t get me wrong even some of us that previously knew the dish make the involuntary link between the word Ratatouille and the Pixar motion picture, and beyond the tenderhearted story they created… they not only managed to popularize Ratatouille outside France but to create curiosity around this archetypical French Provençal dish in all over the world.
For me Ratatouille is one of the tastiest and easiest ways to prepare veggies, just put them in the oven and a delish meal is out in minutes… if you’re a veggie lover as I am I’m sure you’ll love my take on Ratatouille with a hint of red wine and a jalapeño chili just for fun… when in Rome… I mean… when in México… ;-P
I made this Ratatouille in separate portions but you can make it in a big Dutch oven pot. And the leftovers can easily become a super rich bread topping or you can add it to pasta, *om, nom, nom nom* I paired this Ratatouille with an amazing Limited Edition Malbec from Monte Xanic, so if you’re thinking in going fancy with your Ratatouille dinner make sure you use a similar red wine so all the flavors are perfectly matched ;-)
A quintessential French Provençal vegetable dish with a rich tomatoes and bell peppers sauce… and a bold Mexican touch!
- For the base sauce, in a small saucepan add the olive oil and the butter, add the garlic, the onion, the bell peppers, the jalapeño and the carrot and sauté until the vegetables are tender about 10 minutes. Season to taste with salt and pepper.
- Add the tomato and the aromatic herbs. Cook for 5 minutes more, add the drop of red wine (optional) and off the heat. Let it cool before blending.
- Preheat your oven over 350ºF (180ºC).
- In the mean time slice finely the vegetables, about 2mm each, except for the tomato… you can slice your tomatoes a little thicker.
- Assembling the Ratatouille, pour a generous portion of sauce as a base of the pot, then add your vegetables, alternating them, a slice of eggplant, a slice of zucchini and a slice of tomato, and so on, cover and roast in the oven until the vegetables are tender about 30-45 minutes.
- Meanwhile the Ratatouille is in the oven, fix the aromatic oil, pour in a bowl the olive oil, and add all of the aromatic herbs and the garlic, mix and leave to infusion… once the Ratatouille is out of the oven, pour some of the oil over it, don’t forget to match this delicious French dish with an aromatic glass of red wine… and Bon appétit!
Yield: 4 servings
Prep Time: 00 hrs. 20 mins.
Cook time: 00 hrs. 30 mins.
Total time: 50 mins.
Tags: Ratatouille, French Cuisine, Vegetables, Vegetarian Dish, Roast on Oven, Red Wine, Eggplant, Zucchini, Aubergine, Tomato, Aromatic Meals.
Hope you try this at home, a perfect way to show our meat lovers’ loved ones that veggies are tasty as hell!
See you next Friday my dear Chokolovers with a new delicious recipe… For more recipes, tips, any questions or comments visit Chokolat Pimienta’s Youtube Channel and don’t forget to Like & SHARE! :D