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Prep
20m
Cook
1h 55m
Total
2h 15m
Prep
20m
Cook
1h 55m
Total
2h 15m
Ingredients
Method
Nutrition
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Step 1
For the sauce sauté or roast red peppers, onion and garlic with some olive oil until completely softened. Add to a blender with some salt, pepper and rosemary and blend until smooth.
2 Red peppers
2 Onions
1 Garlic bulb
2 tbsp Olive oil
1/2 tsp Salt
Pepper
2 sprigs Rosemary
Step 2
Cut a small “X” into the top of the tomatoes, then blanch for just 1 minute and peel the tomatoes. Cut the veggies into 1-2mm thin disks using a mandoline or sharp knife.
2 Tomatoes
3 Tomatoes
1 Green zucchini
1 Yellow zucchini/squash
1 Eggplant
Step 3
To assemble, cover the bottom of your baking dish with a thin layer of sauce and stack the veggies in this beautiful pattern. Drizzle with olive oil and season with salt and pepper.
2 tbsp Olive oil
1/4 tsp Salt
1/4 tsp Pepper
Step 4
Cover with a lid or parchment paper and bake at 150°C for 90 minutes, removing the lid for the last 20 minutes.
Step 5
Top with parsley and optionally assemble in a ring mold on the plate. Serve with the leftover sauce and enjoy.
Parsley
For
4
M
I
For the piperade:
2
Red peppers
2
Tomatoes, medium
2
Onions, medium
1
Garlic bulb
2
tbsp
Olive oil
1/2
tsp
Salt
2
sprigs
Rosemary
Pepper
For the ratatouille:
3
Tomatoes
1
Green zucchini
1
Yellow zucchini/squash
1
Eggplant
2
tbsp
Olive oil
1/4
tsp
Salt
1/4
tsp
Pepper
Parsley, to serve
Per Serving
Calories
214kcal
Fat
14.1g
Carbs
20.1g
Protein
4g
Fibre
5.8g
Getting perfectly even, thin slices is the secret to both the aesthetic of the dish and its texture. If you have a mandoline slicer, use it! It ensures every slice cooks at exactly the same speed and a beautiful restaurant-style look.
Because this dish relies on precision, it is the perfect meal to prep in advance. You can arrange the vegetables in the pan, cover it, and keep it in the fridge for a few hours before baking.
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