普羅旺斯燉菜【療癒鼠王料理】沒肉也超好吃全蔬食法國菜 Pixar-Style Ratatouille Disney Inspired Recipe

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自製番茄醬

  • 櫻桃番茄 Cherry Tomato  800g
  • 大番茄 Tomato  3 個
  • 紅色甜椒 Red Bell Pepper   1 個
  • 洋蔥 Onion  1 個
  • 獨子蒜頭 Solo Garlic   1 個
  • 新鮮甜羅勒 Sweet Basil   3 ~ 4 小株  
  • 有機蘋果醋 Organic Apple Cider Vinegar 2 大匙
  • 原蔗糖 Demerara Raw Cane Sugar  2 大匙
  • 岩鹽 Himalayan Salt  1又1/4小匙
  • 伍斯特醬 (喼汁 Worcestershire Sauce 1/2 小匙)
  • 現磨白胡椒粉  Fresh Grated White Pepper 適量
  • 初榨橄欖油 Extra Virgin Olive Oil  1 大匙

蔬菜配料

  • 綠色櫛瓜 (翠玉瓜  1根)
  • 茄子 Eggplant   1根 
  • 紅菜頭 Beet  1個
  • 黃心番薯 Yellow Sweet Potato  1個

香草橄欖油  

  • 切碎獨子蒜頭  Solo Garlic 1 小匙
  • 乾燥牛至 Oregano 1/2 小匙
  • 乾燥馬鬱蘭 Marjoram 1/2 小匙
  • 乾燥迷迭香 Rosemary  1/2 小匙
  • 乾燥羅勒 Basil  1/2 小匙
  • 初榨橄欖油 Extra Virgin Olive Oil  4 大匙
  1. 所有蔬菜洗淨。番薯和紅菜頭去皮,所有蔬菜切薄片。愈薄愈容易烤脆,所以肥丁用切片器,每薄片約 2 mm,茄子較易煮軟每片約 4 mm
  2. 鍋裡加入橄欖油、切碎的蒜頭及所有乾燥香草,以最小火煮 15 分鐘,用網篩過濾橄欖油
  3. 鍋中倒入約 500 ml 的番茄醬,用湯匙均勻推開
  4. 蔬菜片以茄子、櫛瓜、甜菜根、番薯順序,顏色相間交互推疊,整齊排在鍋裡最外一圈。第二圈逆向排列圖形比較漂亮,中間圈成花朵形狀。26 cm 的鍋子可以鋪 3 個圈 
  5. 香草橄欖油淋在蔬菜片上,想要均勻一點可用油掃抹上薄薄一層。烤箱預熱 170ºC,送進烤箱 160ºC 烤30 分鐘。剛烤好的蔬菜會有微微的脆度,若喜歡更軟的口感,烤好後不用取出,在烤箱多放約半小時,蔬菜會吸收更多番茄醬的水份
  6. 燉菜上桌後,可加少許撕碎的新鮮香草和現磨岩鹽調味 

  Subcribe YouTube https://goo.gl/rBq3rJ

Bringing Ratatouille’s ratatouille to your dinner table for meatless Monday! With colourful layers of fresh vegetables, and homemade tomato sauce. This veggie casserole is perfect to kick-start week with a comforting vegetarian dish without a lots of calories.

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Homemade Tomato Sauce

  • 800g Cherry Tomato
  • 3 Big Tomato
  • 1 Red Bell Pepper
  • 1 Onion
  • 1 Solo Garlic
  • 3 ~ 4 Stalks Sweet Basil
  • 2 tbsp Organic Apple Cider Vinegar
  • 2 tbsp Demerara Raw Cane Sugar
  • 1 & 1/4 tsp Himalayan Salt
  • 1/2 tsp Worcestershire Sauce
  • Freshly Ground White Pepper
  • 1 tbsp Extra Virgin Olive Oil

Vegetable Slices

  • 1 Zucchini
  • 1 Eggplant
  • 1 Beet
  • 1 Yellow Sweet Potato

Olive Oil

  • 1 tsp Solo Garlic
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Dried Marjoram
  • 1/2 tsp Dried Rosemary
  • 1/2 tsp Dried Basil
  • 4 tbsp Extra Virgin Olive Oil

Cast Iron

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  • 26 cm Buffet Casserole

Homemade Tomato ♦ Instructions

1. Cut Tomato into half and then cut into 8 pieces. With a knife piercing the bell pepper stem around, cut out the stem and ripe out the seeds. Cut bell peppers in half lengthwise. Cherry tomato cut into half and arrange them cut-side up on the baking sheet, touching each other. Bake in the centre of the oven at 170ºC for1 hour 30 minutes. Cherry tomato halves shrink to about three-fourths their original size, become a deep red in color, and have an intense real-tomato taste. Big tomato and bell pepper arrange in another baking tray and bake in the oven at 170ºC for 1 hour 30 minutes. Remove skin from big tomato and bell pepper. 

 

2. Remove skin from onion and solo garlic. Diced.  In the Buffet Casserole, add 1 tbsp oil, onion and garlic.  Cook at low heat about 15 minutes until onion become translucent. You may add some hot water if the onion start to burn.

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3. Blend cherry tomato, big tomato, bell pepper, onion, solo garlic, basil and the seasonings until smooth and creamy.

Ratatouille ♦ Instruction

1. Rinse all the vegetables. Peel sweet potato and beet.  Slice all the vegetables with a veg cutter to very thin slice.  Sweet potato, beet and zucchini, each piece 2 mm.  Eggplant 4 mm.

2. Heat olive oil, minced garlic and all dried herbs in casserole at the lowest heat for about 15 minutes. Filter olive oil with a sieve.

3. Spread layer of 500 ml tomato sauce.

4. Layer sliced vegetables on top. Make a spiral stack of vegetable for the presentation. For quick layering, pick slices of eat vegetables, make a small stack in hand, and then stack into the casserole. This saves time instead of arranging one slice at a time.

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5.  Dizzle with olive oil. Preheat oven at 170ºC. Bake at 160ºC  for 30 minutes until all vegetables are tender.  The vegetables slices are slightly brittle just finished baking. If you like a more soft and tender texture, do not take out from oven after done for about half an hour, the vegetables will absorb more tomato sauce. 

6. Garnish with salt and fresh basil.

普羅旺斯燉菜【7種蔬菜】Ratatouille Recipe

Ingredients

自製番茄醬

  • 櫻桃番茄 Cherry Tomato  800g
  • 大番茄 Tomato  3 個
  • 紅色甜椒 Red Bell Pepper   1 個
  • 洋蔥 Onion  1 個
  • 獨子蒜頭 Solo Garlic   1 個
  • 新鮮甜羅勒 Sweet Basil   3 ~ 4 小株  
  • 有機蘋果醋 Organic Apple Cider Vinegar 2 大匙
  • 原蔗糖 Demerara Raw Cane Sugar  2 大匙
  • 岩鹽 Himalayan Salt  1又1/4小匙
  • 伍斯特醬 喼汁 Worcestershire Sauce 1/2 小匙
  • 現磨白胡椒粉  Fresh Grated White Pepper 適量
  • 初榨橄欖油 Extra Virgin Olive Oil  1 大匙

蔬菜配料

  • 綠色櫛瓜 翠玉瓜  1根
  • 茄子 Eggplant   1根 
  • 紅菜頭 Beet  1個
  • 黃心番薯 Yellow Sweet Potato  1個

香草橄欖油  

  • 切碎獨子蒜頭  Solo Garlic 1 小匙
  • 乾燥牛至 Oregano 1/2 小匙
  • 乾燥馬鬱蘭 Marjoram 1/2 小匙
  • 乾燥迷迭香 Rosemary  1/2 小匙
  • 乾燥羅勒 Basil  1/2 小匙
  • 初榨橄欖油 Extra Virgin Olive Oil  4 大匙

Instructions

  1. 所有蔬菜洗淨。番薯和紅菜頭去皮,所有蔬菜切薄片。愈薄愈容易烤脆,所以肥丁用切片器,每薄片約 2 mm,茄子較易煮軟每片約 4 mm
  2. 鍋裡加入橄欖油、切碎的蒜頭及所有乾燥香草,以最小火煮 15 分鐘,用網篩過濾橄欖油
  3. 鍋中倒入約 500 ml 的番茄醬,用湯匙均勻推開
  4. 蔬菜片以茄子、櫛瓜、甜菜根、番薯順序,顏色相間交互推疊,整齊排在鍋裡最外一圈。第二圈逆向排列圖形比較漂亮,中間圈成花朵形狀。26 cm 的鍋子可以鋪 3 個圈 
  5. 香草橄欖油淋在蔬菜片上,想要均勻一點可用油掃抹上薄薄一層。烤箱預熱 170ºC,送進烤箱 160ºC 烤30 分鐘。剛烤好的蔬菜會有微微的脆度,若喜歡更軟的口感,烤好後不用取出,在烤箱多放約半小時,蔬菜會吸收更多番茄醬的水份
  6. 燉菜上桌後,可加少許撕碎的新鮮香草和現磨岩鹽調味 

One thought on “普羅旺斯燉菜【療癒鼠王料理】沒肉也超好吃全蔬食法國菜 Pixar-Style Ratatouille Disney Inspired Recipe

  • Wednesday July 4th, 2018 at 06:27 PM
    Permalink

    你太棒了

    Reply

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