Remy’s ratatouille for autumn days

And you do it like this:

Cut the tomatoes in half and put them on a baking sheet with the peppers. Brush the vegetables with a little olive oil and put them in the oven at 200 degrees, until the top of the skin is lightly grilled black. Then let it cool and remove the skin.

Peel and chop the onion and garlic and sauté briefly in olive oil. Then put it in a blender with the grilled vegetables, basil leaves, salt, pepper and extra olive oil and puree all the ingredients into a smooth sauce.

Wash the zucchini, eggplant, pumpkin and tomatoes and cut them into thin slices. Then put a large part of the sauce in a round saucepan and spread the vegetable slices in a fan shape on the pirata.

Mix the herbs, garlic and basil with salt, pepper and olive oil in a fine sauce with a mortar and pour evenly over the casserole. Then cover the form with aluminum foil and bake in the oven at 135 degrees circulation (or 150 degrees top/bottom heat) for two hours. Then remove the aluminum foil and bake for another 30 minutes.

To serve the dish as in the movie, you can then layer the vegetable slices in a pyramid and garnish with the remaining pirata.

Editor’s recommendations

The delicious dish is very healthy thanks to the variety of vegetables, and with pumpkin as the main ingredient, it is the perfect meal for a dull autumn afternoon when you are taken by hiking and summer love.

For more help against wanderlust, we recommend, of course, the movie “Ratatouille” you’re currently watching. DisneyPlusyou can rent or buy on subscriptions or Amazon, for example, as well as our 5 best travel movies to accompany your meal.

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