Recipe details are AI-generated from the video and may contain errors — for reference only.
Blanch 4 plum tomatoes in boiling water for 30 seconds until skin starts to peel, then plunge into ice water and peel off the skin.
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Do not leave tomatoes in boiling water for more than 30 seconds, otherwise they will start to cook through and become mushy.
Use metal tongs instead of plastic to hold peppers over the open flame, otherwise plastic tongs will melt and cause burns.
Hold 1 yellow bell pepper, 1 orange bell pepper, and 1 red bell pepper with metal tongs and char on all sides over an open gas flame until completely blackened.
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Char all sides evenly until fully blackened, otherwise the skin will be difficult to peel off later.
Handle hot roasted peppers carefully to avoid steam burns when opening the foil.
Cover the hot charred bell peppers tightly with aluminum foil and let them steam for a few minutes to soften, then peel off all the black charred skin.
Watch out
Cover the peppers immediately while hot, otherwise they will cool down and the steam won't soften the flesh properly.
Hold the blender lid down firmly when blending hot liquids, otherwise hot steam can blow the lid off and cause severe burns.
Combine peeled bell peppers, 3 roma tomatoes, 15g parsley, 2 garlic cloves, 5g thyme leaves, 0.25 white onion, 200ml chicken stock, 15ml olive oil, and 100ml hot water in a high-powered blender and run at high speed until smooth and heated.
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Pour liquids in slowly while the blender is running to prevent splashing, and blend until completely smooth to form the sauce.
Use the safety guard when operating the mandolin, otherwise the razor-sharp blade can easily slice your fingers.
Slice 3 plum tomatoes with a sharp knife into thin round slices, use a mandolin to slice 1 yellow squash and 1 green zucchini into thin rounds, slice 1 eggplant into thin rounds with a knife, and finely chop 5g fresh rosemary.
Watch out
Cut all vegetable slices to a uniform thin thickness, otherwise uneven slices will bake at different rates.
Pour the roasted red pepper sauce into the bottom of a rectangular or oval baking dish and spread into a thin even layer with a spatula.
Watch out
Spread the sauce into a thin, even layer across the entire bottom, otherwise the vegetables will stick and burn in bare spots.
Arrange the sliced tomatoes, yellow squash, green zucchini, and eggplant in overlapping, alternating vertical rows across the sauce bed in the baking dish.
Watch out
Overlap the vegetable slices closely and evenly in a tight pattern, otherwise they will shrink and separate during baking.
Drizzle 15ml olive oil across the top of the vegetables, season with 3g salt, 2g freshly ground black pepper, and 5g chopped fresh rosemary, then cover with a custom-cut sheet of parchment paper.
Watch out
Cover the baking dish tightly with parchment paper cut to the exact shape, otherwise the top vegetables will dry out and burn before cooking through.
Use heavy-duty oven mitts when placing and removing the baking dish from the 225°C oven to prevent severe burns.
Bake in a 225 degree oven for 90 minutes until vegetables are thoroughly cooked and tender.
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Bake slowly at 225 degrees for the full 90 minutes, otherwise high heat will scorch the vegetables before they tenderize.
Stack baked ratatouille vegetables vertically and horizontally into a ring mold on a plate, lift off the mold slowly, and garnish around the plate with olive oil, leftover red pepper sauce, and fresh parsley leaves.
Watch out
Lift off the ring mold slowly and carefully to maintain the neat vertical cylindrical shape of the vegetable stack.
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