Impossible not to fall in love with Remi the Rat and therefore I just had to try this dish which gives name to the superb animated movie. Not only is it THE healthy dish, but its like a painters colors palette, such a graphic dish. I googled the recipe that Anton Ego likes so much and discovered its based on a recipe called Confit Byaldi. I still have to gain a little experience in doing it, specially in serving as by no means could I achieve the pinwheel like shape that looks so great when served. One recommnedation I suggest is to try and find vegetable with approx. the same diameter, I didnt this time and had a bit of a a hard time when arranging them in the tray!
Chop well and saute in olive oiil until tender:
Couple garlic cloves
2 diced and peeled tomato (soak in hot water to remove skin easily).
1 diced sweet pepper
Simmer for a few min. and season with salt and freshly ground pepper.
Once done remove the herbs. This pipperade will be used to cover the bottom of the tray in which we will cook the Ratatouille. Except for a couple of spoonfuls which we shall reserve for later.
2 tomatoes (I left the skin of these)
2 carrots (the original recipe takes pumpkin, I relaced it as I had carrots at the moment)
Now place them in an alternating way on top of the pipperade we previoulsy set on the baking tray. Slightly overlap the vegetables when arranging them. If its a round tray make concentric circles. if its rectangular place in rows.
Drizzle the vegetables with a vinaigrette of:
2 spoonfuls of olive oil
1 spoonful Balsamic vinegar
Pinch of salt.
Fresh ground pepper
Fresh herbs at hand
Cover with aluminium foil and take to low oven for one to two hs. (depending on how big is your recipe).
Before serving take to the broiler for a few mins. til it gets slightly brown.
Slice in quarters and very carefully lift onto plate with offset spatula. Turn spatula 90 degrees, guiding byaldi into fan shape.
Drizzle the plate with more vinaigrette mixed with the reserved pipperade from the beggining. Serve hot.