Ratatouille

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 190°C (375°F).

   Ca. 5 min.

2. 2

   In a 25cm (10-inch) oven-safe skillet, heat the olive oil for the sauce over medium heat.

   Ca. 2 min.

   Kokkens note: If you don't have an oven-safe skillet, you can make the sauce in a regular pan and transfer it to a baking dish.

3. 3

   Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes.

   Ca. 7 min.

4. 4

   Stir in the minced garlic and chopped red bell pepper. Cook for another 5 minutes until the pepper begins to soften.

   Ca. 5 min.

5. 5

   Pour in the crushed tomatoes, then stir in the dried thyme, salt, and black pepper.

   Ca. 1 min.

6. 6

   Bring the sauce to a gentle simmer and cook for 5 minutes. Remove from the heat and spread it evenly across the bottom of the skillet.

   Ca. 5 min.

7. 7

   Arrange the sliced zucchini, eggplant, and roma tomato on top of the sauce in an alternating, overlapping spiral pattern, starting from the outside edge and working your way in.

   Ca. 10 min.

   Kokkens note: Using a mandoline slicer can help you get uniform slices quickly, which ensures even cooking.

8. 8

   Drizzle the arranged vegetables with the olive oil for the garnish and place the fresh thyme sprigs on top.

   Ca. 1 min.

9. 9

   Cover the skillet with a lid or aluminum foil and bake for 30 minutes.

   Ca. 30 min.

10. 10

    Remove the cover and continue to bake for an additional 20-25 minutes, until the vegetables are tender and lightly browned.

    Ca. 25 min.

11. 11

    Let the ratatouille rest for at least 5 minutes before serving. Remove the thyme sprigs if desired.

    Ca. 5 min.

    Kokkens note: Ratatouille's flavor deepens as it cools, and it's also delicious served at room temperature.