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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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.

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

• 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.

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.

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.