Nutrition Facts
6 servings
6
Sous vide ratatouille recipe.
This sous vide ratatouille is a comforting side dish that can also be served with pasta or added to sandwiches or salads.
Ingredients
2 Eggplant
1 Zucchini
1 Red bell pepper
1 Cherry tomato
1 Onion
¼ cup Olive oil
4 Tomato paste
Salt
2 Flat-leaf parsley
2 Basil
2 Balsamic vinegar
Directions
1
Cut the eggplant, zucchini, red bell pepper, cherry tomatoes, and salt into pieces and mix.
2
Add the vegetables to the vacuum seal bag. Seal the bag using your vacuum sealing device by following the machine's instructions.
3
Fill a pot with water. Add a sous vide immersion circulator and set the temperature to 85°C. Place the vacuum bag in the heated water, using a weight to submerge it if necessary. Set the timer for 2 hours.
4
Gently remove the bag from the water; let it rest for 5 minutes before opening and taking out the vegetables.
5
To finish, if desired, add sun-dried tomatoes, black olives, capers, and chopped anchovies to the ratatouille to give it a bold flavor.
Ingredients
Ingredients
2 Eggplant
1 Zucchini
1 Red bell pepper
1 Cherry tomato
1 Onion
¼ cup Olive oil
4 Tomato paste
Salt
2 Flat-leaf parsley
2 Basil
2 Balsamic vinegar
Directions
Directions
1
Cut the eggplant, zucchini, red bell pepper, cherry tomatoes, and salt into pieces and mix.
2
Add the vegetables to the vacuum seal bag. Seal the bag using your vacuum sealing device by following the machine's instructions.
3
Fill a pot with water. Add a sous vide immersion circulator and set the temperature to 85°C. Place the vacuum bag in the heated water, using a weight to submerge it if necessary. Set the timer for 2 hours.
4
Gently remove the bag from the water; let it rest for 5 minutes before opening and taking out the vegetables.
5
To finish, if desired, add sun-dried tomatoes, black olives, capers, and chopped anchovies to the ratatouille to give it a bold flavor.
Notes
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