Hello all and welcome to the next instalment of how to convince your friends you’re good at cooking!
I had a request from a friend to do a ratatouille recipe, only to find out the famous ratatouille from the Pixar movie is actually a dish called confit byaldi, which is more of a modern take on a traditional ratatouille which looks more like this:
Key skills taught: How to make a Roasted pepper sauce
So I decided to combine the traditional method of stewing vegetables in a tomato based sauce, along side the modern method of shingling thinly sliced vegetables. I also decided to amp it all up with the taste of roasted peppers, and add a touch inspired by my own mum’s vegetable bake by layering halloumi in with the veg.
So put your aprons on, get your chopping board out and have fun!
Peppers x 2
Garlic cloves x 2
Vegetable stock 250 ml
Fresh thyme leaves
Fresh tomatoes x6
- Chop up your onion and peppers into chunks and put them into a roasting tray alongside your two garlic cloves.
- Drizzle with olive oil and place into a pre-heated 180 degrees celsius oven for 15-30 minutes until slightly charred and roasted.
- Add your roasted veg into a big pot alongside your tinned tomatoes, a drizzle of olive oil, salt, pepper, thyme leaves and vegetable stock.
- Blend it all together until you have a cohesive sauce. You will have much more sauce here than you need for this dish. This sauce is delicious on pasta, or even as a soup and is suitable for freezing.
- Whilst your veg is roasting slice your courgette and aubergine in half-length ways, then thinly slicing into semi circles.
- Take the stems off your tomatoes and slice a small cross into the skin.
- Drop these tomatoes into boiling water for 30 seconds then place them into cold water to stop them cooking. Once they’ve cooled off you should be easily able to peel off the skin from the cross cut you made.
- You can then cut these tomatoes in half and slice thinly like the other veg.
- Add a layer of sauce to the bottom of your baking dish.
- Start layering your vegetables on top of each other, this step is rather hard to explain so I would recommend you watch the video to see how I do it
- Drizzle this with olive oil, then sprinkle with salt, pepper and rosemary.
- Cut a piece of baking paper to size and place it over the top of the veg.
- Place into a 100-degree Celsius oven for 90 minutes – for the last 20 minutes of this cook time you should remove the baking paper.
- Remove from the oven and serve!