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Ratatouille Recipe (with Video)

Egg-free, Mushroom-free, Wheat-free
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Discover our Ratatouille Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 20min | Cook 50min


- 3 pcs Tomatoes
- 1 pcs Zucchini
- 1 pcs Eggplant
- 2 pcs Potatoes
- 250 g Cherry tomatoes
- 1 pcs sweet red pepper
- 1 pcs sweet yellow pepper
- 0.5 pcs White onion
- 0.5 pcs head of garlic
- 1 pcs sprig of rosemary
- 2 tbsp Olive oil
- Salt
Basil Oil
- 30 g Basil
- 2 tbsp Olive oil
- Salt
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Prepare the Sauce
1. Place cherry tomatoes, sweet red pepper, sweet yellow pepper, white onion, garlic, and rosemary on a baking tray.
2. Sprinkle with salt and olive oil.
3. Bake at 250°C / 480°F for 30-40 minutes, or until vegetables are roasted and tender.
4. Squeeze the garlic out of its skin, remove the seeds from the pepper, and blend everything into a smooth sauce.
Prepare the Vegetables
1. Slice tomatoes, zucchini, eggplant, and potatoes thinly using a mandolin.
Assemble and Bake the Ratatouille
1. Preheat the oven to 200°C / 390°F.
2. Spread a large portion of the sauce in a baking pan.
3. Layer the sliced vegetables on top of the sauce.
4. Sprinkle a generous amount of salt over the vegetables.
5. Bake for 30-40 minutes or until the vegetables are tender.
Prepare Basil Oil
1. Crush the basil with salt and mix with olive oil to create basil oil.
Finish and Serve
1. Once the ratatouille is done baking, drizzle it with the prepared basil oil.
2. Serve the ratatouille warm.

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