Ratatouille using a Silvercrest Monsieur Cuisine
(4.9)
Preparation time
Total time
Servings
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Difficulty
Ratatouille, the vibrant French dish that turns humble vegetables into a culinary masterpiece, is a celebration of summer's bounty! Originating from Provence, this dish is so packed with colorful veggies—think red, yellow, and green peppers, zucchini, and juicy tomatoes—that it's practically a rainbow on your plate. Legend has it that ratatouille was originally a farmer's dish, crafted to use up whatever produce was left over after market day. So, if you ever find yourself with a fridge full of wilting vegetables, channel your inner French chef and whip up this delightful medley. With a drizzle of balsamic and sherry vinegar at the end, it’s like a gourmet hug for your taste buds, ensuring that every bite is as delicious as it is nutritious!
Ingredients
- 2 Cloves of garlic
- 100 g Red onion
- 80 g Olive oil
- 150 g White onion
- 100 g Red pepper
- 100 g Yellow pepper
- 100 g Green pepper
- 200 g Zucchini
- 1 Teaspoon(s) Thyme
- 1 Sheet(s) Bay leaf
- 125 g Crushed tomato
- 1 Teaspoon(s) Salt
- 2 Pinch(es) Pepper
- 200 g Cherry tomato
- 30 g Balsamic vinegar
- 2 Tablespoon(s) Sherry vinegar
Steps
- Peel, and add 2 cloves of garlic in the food processor bowl.
- Cut in pieces, and add 100 g of red onion in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 5. Scrape the sides of the bowl with the spatula
- Add 30 g of olive oil in the food processor bowl.
- Mix manual: 3:00min / 120°C / Speed 1 in inverse.
- Peel, cut in pieces, and add 150 g of white onion in the food processor bowl.
- Cut in pieces, and add 100 g of red pepper, 100 g of yellow pepper, 100 g of green pepper, 200 g of zucchini in the food processor bowl.
- Add 1 teaspoon(s) of thyme, 1 sheet(s) of bay leaf in the food processor bowl.
- Mix manual: 5:00min / 120°C / Speed 1 in inverse. Filler cap semi open
- Drain, cut in pieces, and add 125 g of crushed tomato in the food processor bowl.
- Add 1 teaspoon(s) of salt adjust according to the tastes, 2 pinch(es) of pepper adjust according to the tastes in the food processor bowl.
- Cut in two, and add 200 g of cherry tomato in the food processor bowl.
- Mix manual: 9:00min / 100°C / Speed 1 in inverse.
- Remove the bowl and place the tomatoes in a serving dish. Pour the contents of the glass into the fountain and let it cool for about 10 minutes.
- Add 50 g of olive oil, 30 g of balsamic vinegar, 2 tablespoon(s) of sherry vinegar in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 3 in inverse.
- Pour the sauce over the vegetables and mix thoroughly.
- Serve immediately.
