https://www.cutoutandkeep.net/projects/ratatouille-3 • Posted by MagicalGirlMaya
I love to make this on Sunday nights and freeze what I don't use to eat later during the week. If you aren't serving 20 people though, I would recommend cutting the recipe down some.
I love to make this on Sunday nights and freeze what I don't use to eat later during the week. If you aren't serving 20 people though, I would recommend cutting the recipe down some.
The ingredients
Start by chopping up the garlic and onion very fine, then cook them in a large pot on medium hit in a splash of oil until they begin to become transparent. Then slice your mushrooms very finely and add them as well. Once they start to get a little bit of color on them you can add the rest of the ingredients.
Then start slicing your squash. I used a mandolin slicer because it keeps everything very uniform and the perfect thickness. You don’t need one thought. Cook until your squash begin to become translucent.
Once everything has started to become translucent you can add your tomatoes. I used whole peeled, but you can use whatever kind of canned tomatoes you wish. Cover your pan and allow to simmer on medium/low heat for about 30 minutes or until it reaches the consistency that you like.
This is how I like to cook my ratatouille. Now I just cover it in cheese and devour it.