How to Make Ratatouille

Step-by-Step Guide

1. 1

   Step 1: For the piperade

   Simmer over low heat until very soft and very little liquid remains, about 10 minutes, do not brown. ,,,,, Around the center strip, overlap vegetables in a close spiral that lets slices mound slightly toward center.
   
   Repeat until pan is filled; all vegetables may not be needed. ,,,,, (Lightly cover with foil if it starts to brown.) , (At this point it may be cooled, covered and refrigerated for up to 2 days.
   
   Serve cold or reheat in 350-degree oven until warm.) ,, Slice in quarters and very carefully lift onto plate with offset spatula.
   
   Turn spatula 90 degrees, guiding byaldi into fan shape.
   
   Drizzle vinaigrette around plate.
   
   Serve hot.
2. 2

   Step 2: heat oven to 450 degrees.

3. 3

   Step 3: Place pepper halves on a foil-lined sheet

4. 4

   Step 4: cut side down.

5. 5

   Step 5: Roast until skin loosens

6. 6

   Step 6: about 15 minutes.

7. 7

   Step 7: Remove from heat and let rest until cool enough to handle.

8. 8

   Step 8: Peel and chop finely.

9. 9

   Step 9: Combine oil

10. 10

    Step 10: garlic

11. 11

    Step 11: and onion in medium skillet over low heat until very soft but not browned

12. 12

    Step 12: about 8 minutes.

13. 13

    Step 13: Add tomatoes

14. 14

    Step 14: their juices

15. 15

    Step 15: parsley

16. 16

    Step 16: and bay leaf.

17. 17

    Step 17: Add peppers and simmer to soften them.

18. 18

    Step 18: Season to taste with salt

19. 19

    Step 19: and discard herbs.

20. 20

    Step 20: Reserve a tablespoon of the mixture and spread the remainder in the bottom of an 8-inch skillet.

21. 21

    Step 21: For vegetables

22. 22

    Step 22: heat oven to 275 degrees.

23. 23

    Step 23: Down center of pan

24. 24

    Step 24: arrange a strip of 8 alternating slices of vegetables over piperade

25. 25

    Step 25: overlapping so that 1⁄4 inch (0.6 cm) of each slice is exposed.

26. 26

    Step 26: Mix garlic

27. 27

    Step 27: and thyme leaves in bowl and season with salt and pepper to taste.

28. 28

    Step 28: Sprinkle over vegetables.

29. 29

    Step 29: Cover pan with foil and crimp edges to seal well.

30. 30

    Step 30: Bake until vegetables are tender when tested with a paring knife

31. 31

    Step 31: about 2 hours.

32. 32

    Step 32: Uncover and bake for 30 minutes more.

33. 33

    Step 33: If there is excess liquid in pan

34. 34

    Step 34: place over medium heat on stove until reduced.

35. 35

    Step 35: For vinaigrette

36. 36

    Step 36: combine reserved piperade

37. 37

    Step 37: vinegar

38. 38

    Step 38: and salt and pepper to taste in a bowl.

39. 39

    Step 39: To serve

40. 40

    Step 40: heat broiler and place byaldi underneath until lightly browned.

Detailed Guide

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