ID: 4261eb54...
This is a beautiful, modern interpretation of the classic French dish Ratatouille, as seen in the beloved Pixar film. Thinly sliced vegetables are artfully arranged over a rich, savory roasted pepper and tomato sauce, then slow-baked to tender perfection. It's a visually stunning dish that's as delightful to eat as it is to look at.
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Roast and peel bell peppers, then blend with blanched tomatoes, onion, garlic, and herbs to make a smooth sauce. → Spread the sauce in a baking dish. → Thinly slice zucchini, yellow squash, eggplant, and tomato, and arrange them in an alternating pattern over the sauce. → Season with olive oil, salt, pepper, and rosemary, cover with parchment, and bake at 275°F for 90 minutes. → Plate using a ring mold and garnish with extra sauce and fresh herbs to serve.
Roast and peel bell peppers, then blend with blanched tomatoes, onion, garlic, and herbs to make a smooth sauce. → Spread the sauce in a baking dish. → Thinly slice zucchini, yellow squash, eggplant, and tomato, and arrange them in an alternating pattern over the sauce. → Season with olive oil, salt, pepper, and rosemary, cover with parchment, and bake at 275°F for 90 minutes. → Plate using a ring mold and garnish with extra sauce and fresh herbs to serve.
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This recipe is for Confit Byaldi, the stylized version of ratatouille from the movie, not the traditional stew.
Using a mandoline is key for achieving uniformly thin vegetable slices, which is crucial for both cooking and presentation. Please use the hand guard and be extremely careful.
Packing the vegetables tightly ensures they hold their shape during baking and create a beautiful pattern.
The parchment paper cover allows the vegetables to steam gently, making them tender without browning.
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