Ratatouille is a classic dish from the southern region of Provence, France. Fresh vegetables are combined with tomato sauce, then baked to create a refreshing and appetising dish.
If you've seen the movie "Ratatouille," you'll likely be familiar with this dish, Ratatouille, from Provence, France. However, the traditional Provencal method actually involves dicing the vegetables! The animated movie transformed the dish into sliced presentation, injecting a sense of French artistic flair, and thereby making it more widely known. The preparation of this stewed vegetable dish is very simple: start with a layer of tomato sauce at the bottom, then layer the vegetables in alternating patterns, season lightly, and it's ready to serve.
But generally, using an oven to bake vegetables will make the vegetables in the tomato sauce soft, while the exposed parts will become dry. The Toshiba Q20 Steam Oven (MS2-TQ20SC) can solve this problem. First, use hot air convection to bake the tomatoes and red peppers to make the tomato sauce. Then use steam baking to cook. The steam helps to retain the moisture of the vegetables, so the baked vegetables can still remain green and taste very sweet!
Ingredients (2 servings)
Basic Ingredients
eggplant | 1-2 roots |
|---|---|
Green Zucchini | 1-2 sticks |
Yellow Zucchini | 1-2 Sticks |
salt | ½ tsp |
Ground Black pepper | ½ tsp |
Olive Oil | 1 tbsp |
Homemade tomato sauce
Red bell pepper | 1 bulb |
|---|---|
tomato | 2 bulbs |
onion | 1 bulbs |
Thyme | few sprigs |
Ground Black pepper | ½ tsp |
salt | ½ tsp |
Olive Oil | 2 tbsp |
Steps
1.
To make the tomato sauce: Preheat the convection oven of your Toshiba MS2-TQ20SC steam oven to 190°C (see inset). Halve and deseed the red pepper, halve the tomatoes, and chop the onion. Place the ingredients on a baking sheet lined with baking paper and bake for 30 minutes.
2.
While baking, slice the eggplant, green and yellow zucchini into slices (about 2mm thick) using a slicer or a knife.
3.
After roasting tomatoes and bell peppers, remove the skins and put them in a blender along with onions, thyme, olive oil, ½ teaspoon salt and black pepper. Blend into tomato sauce.
4.
Take a 22cm shallow pan or baking dish, pour in the tomato sauce and smooth it out.
5.
Stack the vegetable slices in alternating colours. After stacking a row, place the entire row around the edge of the pot. This will save time compared to placing each piece in the pot one by one. After 3 circles, make sure the entire pot is filled. Pour 1 tablespoon of olive oil on the surface and sprinkle with salt and black pepper as appropriate.
6.
Put it into the Toshiba MS2-TQ20SC steam oven, start the steam baking mode (see small picture), and bake it at 180°C for 30 minutes. Cooking with steam baking can effectively retain the moisture of vegetables, making them sweeter and tenderer than ordinary baked vegetables!
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