Let’s make Ratatouille in my tiny Parisian kitchen 🐭🍅🥒 скачать в хорошем качестве

Let’s make Ratatouille in my tiny Parisian kitchen 🐭🍅🥒

Recipe below! ✨ Well, since my little Paris apartment is always being compared to the one in Ratatouille, I figured now—before summer veggie season ends—was the perfect time to make the most of them and recreate the ratatouille!😂🍅🥕 Now before my French fans get all in a tizzy, I understand it’s called a Tian, not a ratatouille, you don’t add carrots and wine blah blah blah, but hey, it’s not that serious! I’m just making a reference to a movie that many people say my apartment reminds them of, so let’s all sit back and relax and enjoy the show!☺️ (also adding carrots minimizes the acidity of the tomatoes and the wine adds a luxurious richness, so why not improve things when you can?!) Also, if you click the linktree link in my bio, I have linked all the tools (even my hanging fruit baskets!) that I used in this video ! Also all my outfits like this one are linked, link is in my linktree in my bio! Ratatouille 2 zucchini + 2 yellow squash 2 eggplants 6 tomatoes (3 for sauce, 3 for topping) 2 onions + 1 carrot 2 roasted bell peppers 4–5 garlic cloves ½ cup (120 ml) wine (white or red) Fresh thyme & rosemary + 1 tsp herbs de Provence Olive oil, salt & pepper Fresh basil, parsley, or chives for garnish Sauce 1. Roast peppers: 220 °C / 425 °F until blackened; peel & deseed. 2. Prep tomatoes: Blanch 3 tomatoes, peel, and dice. 3. Cook base: Sauté onion, carrot, garlic until caramelized (8–10 min). 4. Add flavor: Stir in tomatoes, wine, roasted peppers, herbs, salt & pepper. Simmer 10–12 min. 5. Blend: Use immersion blender until smooth; simmer 5–10 min more. Veggies Slice zucchini, squash, eggplant, and remaining tomatoes thinly (2–3 mm) or use mandoline Assemble & Bake 1. Spread sauce in a baking dish. 2. Layer veggies tightly in spiral (zucchini → eggplant → tomato → squash). 3. Drizzle olive oil, season, cover with parchment. 4. Bake 180 °C / 350 °F for 40–50 min until tender. Serve Spoon reserved sauce on plate, top with ratatouille. Garnish with fresh herbs & drizzle olive oil or balsamic. Et voila, bon appétit!