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66 Ingredients Preparation Serves 3 | Preparation time: 70 minutes 1 shallot | finely diced ¼ clove of garlic | finely diced ½ tsp, thyme leaves | chopped 1 tsp. basil | chopped ½ tsp. sea salt ½ tsp. pepper, black 1 tbsp. olive oil 1 red capsicum | cut into bite-sized pieces 1 yellow capsicum | cut into bite-sized pieces ½ zucchini | cut into bite-sized pieces 6 cherry tomatoes 6 mushrooms | cut into bite-sized pieces 3 sprigs of rosemary Accessories: Vacuum sealing bags Rack Mix the shallots, garlic, olive oil and herbs into the vegetables and mushrooms. Place everything in the vacuum sealing bag and vacuum seal using the settings indicated. Place the vacuum sealing bag in the oven on the rack and cook using the settings indicated. Remove the ratatouille from the vacuum sealing bag, place on a plate and garnish each portion with a sprig of rosemary. Settings Vacuuming Vacuum level: Cooking Oven functions: Sous-vide Temperature: 65 °C Programme duration: 40 minutes Shelf level: 2 Ratatouille Useful tip Serve with strong-flavoured meat.