John Myers
Sous Vide Cooked Ratatouille
The perfect sous vide cooked ratatouille recipe with a picture and simple step-by-step instructions.
- 1 piece Red peppers peeled and pitted
- 1 piece Yellow peppers peeled and pitted
- 1 piece Peeled and pitted green peppers
- 2 piece Green zucchini young
- 2 piece Zucchinine yellow young
- 2 piece Freshly peeled and pitted cucumbers
- 2 piece Shallots chopped
- 2 piece Garlic cloves chopped
- 5 piece Mushrooms brown fresh
- 3 piece Freshly peeled tomatoes
- 1 tbsp Soy sauce light
- 2 tbsp Seasonal herbs roughly chopped
- 1 pinch Black pepper from the mill
- 1 pinch Sugar
- 4 tbsp Extra virgin olive oil
- 1 something Homemade herbs / gaributter
- This delicious ratatouille is actually a side dish, but we ate it with spelled bread as a vegetarian main course. Some of the ingredients are from our garden as you can see in the pictures.
- Cut the vegetables into even pieces.
- Mix all ingredients, distribute between two vacuum bags and vacuum seal.
- Let it cook in the thermaliser (water bath) at 65 degrees for about 30 minutes.
- Heat some herbs / gaributter in the wok over low heat, remove the bags from the water bath, cut open and put the contents into the wok. The pictures explain the work steps.
- Briefly wake everything together, season a little with sea salt if necessary and serve in preheated bowls / plates. We had bread with it, but the rataouille also goes well with many dishes.
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