Ratatouille

Ratatouille made from delicately sliced vegetables – from courgette to aubergine – artfully prepared with the JULIETTO vegetable slicer from Culinaris and full of summer flavours.

Ingredients

Serves 4

Quantity

½ butternut squash
1 aubergine
1 courgette
2 tomatoes
1 sweet potato
1 bell pepper
1 tin of tomato purée
1 onion
3 cloves of garlic
1 teaspoon of sugar
1 bunch of fresh basil
Olive oil
Herbs (rosemary, thyme)
Salt, pepper

Preparation

Prepare the vegetables:

Wash all the vegetables. Slice the butternut squash, aubergine, courgette, sweet potato and tomatoes into even 2.5 mm slices using the JULIETTO slicer (JULIETTO setting 2).Finely chop the onion and garlic. Optional: Lightly roast the peppers over an open flame until the skin turns black. Then cut off the burnt skin and chop the peppers into large pieces – this will give the dish a smoky flavour.

Prepare the tomato sauce:

Heat the olive oil in a pan over medium heat. Then add the chopped onions, garlic and peppers and sauté for a few minutes until soft. Deglaze with the strained tomatoes. Season with herbs (rosemary, thyme, basil), salt and pepper and 1 teaspoon of sugar and simmer for approx. 10-15 minutes until the sauce thickens. Then purée the sauce with a hand blender and pass through a sieve to achieve a smooth consistency.

Layering the ratatouille:

Pour the sauce evenly into an ovenproof dish (frying pan or baking tin).Arrange the prepared vegetable slices in alternating layers (e.g. courgette, aubergine, sweet potato, tomato, pumpkin) in a circle from the outside in. Finally, drizzle everything with 3 tablespoons of olive oil and season with salt, pepper, thyme and rosemary.

Baking:

Bake the ratatouille in a preheated oven at 200 °C (fan oven) for approx. 60 minutes, covered (with a lid, aluminium foil, etc.), until the vegetables are soft and lightly browned.

Serving:

Allow the ratatouille to cool briefly and garnish with fresh basil leaves. Arrange and serve according to your preferences.

Preparation time: approx. 30 minutes + 1 hour baking time

Products used

Vegetable slicer with julienne insert - JULIETTO | Culinaris

Vegetable slicer with julienne insert - JULIETTO | Culinaris - 3 cutting thicknesses: 1.5 | 2.5 | 3.5 mm - slices and julienne | V-Slicer

€13.99*

Grill tongs - PINZIA | Culinaris

Grill tongs - PINZIA | Culinaris - Made of stainless steel with locking mechanism & hanging loop - rubberised handles protect against heat

€9.99*

Oil can – Green - 500 ml | Culinaris

Oil can – Green - in 2 Sizes | Culinaris - The oil canister protects the oil from light and preserves its aroma.

€19.99*

Measuring Spoon Set - MEDIRIO | Culinaris

Measuring Spoons - MEDIRIO | Culinaris - 4 practical sizes - 2.5 ml (1/2 teaspoon) - 5 ml (1 teaspoon) - 7.5 ml (1/2 tablespoon) - 15 ml (1 tablespoon)

€9.99*

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