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Ratatouille

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P R O F I L E
Chilled ​4°C
10 Portions
From Raw

Stage 1

220 °C

  • Convection
  • 00:07 | -

Stage 2

message step: add rest of ingrediants

-20 °C

  • Convection
  • - | -

Stage 3

180 °C

  • Convection
  • 00:05 | -
R E C I P E
200 g Green Peppers
200 g Red Peppers
200 g Yellow Peppers
200 g Zucchini
200 g Eggplants
100 g Onions
500 g Diced tomatoes
2 tbs Tomato paste
1 pcs Garlic glove
50 g Olive oil
1 pcs Thyme, rosemary, oregano Branch
1 pinch Salt, Pepper
20 g Balsamic vinegar
Ingredients
Cut the vegetables into cubes and mix them with the olive oil. Dice the tomatoes and finely chop the garlic.
1. Food Preparation
Put the vegetables in a granite enamelled tray and cook as indicated. After the first step, add the fresh diced tomatoes, the chopped garlic, the herbs and tomato paste. Then start the second step.
2. Cooking Instruction
With a little balsamic vinegar the dish gets a fresh sweet and sour note. Mix well and season to taste, garnish with fresh herbs if desired.
3. Food Serving Instruction



Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.