How To Make A Layered Ratatouille – In Just A Few Simple Steps!

Often cooked as a stew, my layered Ratatouille showcases the best of summer produce. I’ll show you how to make this dish as beautiful as it is delicious.

How to use a Mandolin Slicer Safely –

OXO Good Grips Mandoline Slicer –

=== 🍽🍸🥩 RECIPE ===
2 Japanese Eggplants
8 Roma Tomatoes
3 Yellow Squash
3 Zucchini

2 Tablespoons Olive Oil
2 ounces (60ml) Dry Red Wine
1 Medium onion, finely diced
2 Red Bell Peppers, finely diced
4 Cloves Garlic, minced
28 ounce (794g) Crushed Tomatoes
1 Tablespoon Herbs de Provence
Salt & Pepper

Preheat the oven to 375°F (190°C).

Make the sauce:
Heat the olive oil in a 12-inch (30cm) oven-safe pan over medium high heat. Add the onions, peppers, garlic, Herbs de Provence and sauté until soft and fragrant (about 10 minutes).

Add the tomatoes and wine, season with salt and pepper. Stir to combine. Lower the heat, and simmer for another 5 to 10 minutes. Cut the heat, and allow to cool slightly before assembling.

While the sauce cools, slice the vegetables using a sharp knife or a mandolin, approximately 1/8th inch (3 mm) thick.

Arrange the vegetables in alternating slices on top of the sauce, working from the out edge to the center of the pan. Season with salt and pepper.

Bake, uncovered, for 1 hour and 45 minutes. Or until the vegetables are slightly browned, and the tomato sauce is reduced and thickened.

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OXO Good Grips Mandoline Slicer –
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