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A visually stunning and refined version of the classic French vegetable stew, inspired by the dish featured in Pixar's Ratatouille. It consists of a smooth, rich bell pepper and tomato sauce base topped with meticulously shingled thin slices of summer vegetables.
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Char, steam, and peel the bell peppers and tomatoes to create a smooth sauce base. → Sauté aromatics with the vegetables, add wine, reduce, blend, and strain the sauce. → Slice zucchini, squash, eggplant, and tomatoes into thin, uniform rounds. → Spread sauce in a pan, arrange vegetables in a spiral, and season with oil and salt. → Bake at 350°F for 1 hour covered, then 15-30 minutes uncovered until tender.
Char, steam, and peel the bell peppers and tomatoes to create a smooth sauce base. → Sauté aromatics with the vegetables, add wine, reduce, blend, and strain the sauce. → Slice zucchini, squash, eggplant, and tomatoes into thin, uniform rounds. → Spread sauce in a pan, arrange vegetables in a spiral, and season with oil and salt. → Bake at 350°F for 1 hour covered, then 15-30 minutes uncovered until tender.
A visually stunning and refined version of the classic French vegetable stew, inspired by the dish featured in Pixar's Ratatouille. It consists of a smooth, rich bell pepper and tomato sauce base topped with meticulously shingled thin slices of summer vegetables.
Char the red bell peppers over an open flame until the skin is completely blackened. Place them in a bowl, cover with plastic wrap, and let them steam for about 10 minutes.
Prepare the tomatoes for the sauce by scoring an 'X' on the bottom. Blanch them in boiling water for 15-30 seconds, then peel off the skin and chop into pieces.
Peel the charred skin off the bell peppers using a paper towel or your hands. Rinse in water, remove the seeds and white ribs, and chop the peppers.
Prep the aromatics: smash and peel the garlic cloves, and thinly slice the shallots.
In a pan with olive oil, sauté the shallots and garlic until softened. Add the chopped peppers and tomatoes, followed by fresh thyme and basil.
Using Japanese eggplant is recommended as its narrow diameter matches the other vegetables better than regular eggplant.
A mandoline is highly helpful for achieving the consistent thinness required for the shingled look.
The parchment paper is crucial during baking to prevent the vegetables from browning too much while they steam in their own juices.
Straining the sauce is an extra step that ensures the high-end restaurant finish seen in the animation.
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