Ratatouille

下ごしらえ

材料

作り方

手順

1. 1

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

   約5 分

2. 2

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

   約2 分

   調理のヒント： 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.

   約7 分

4. 4

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

   約5 分

5. 5

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

   約1 分

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.

   約5 分

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.

   約10 分

   調理のヒント： 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.

   約1 分

9. 9

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

   約30 分

10. 10

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

    約25 分

11. 11

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

    約5 分

    調理のヒント： Ratatouille's flavor deepens as it cools, and it's also delicious served at room temperature.