Ratatouille is a traditional French vegetable stew usually eaten in the summer. There are 2 schools of thought on this recipe. Either cook the vegetables separately or cook them all together. I'm from the school of easy peasy, so I choose the latter and cook them in a particular sequence.
Ingredients:
-1 zucchini
-1 eggplant
-1 red pepper
-1 onion
-3 garlic cloves
-2 tablespoons of herbes de provence (mixture of dried herbs: rosemary, basil, thyme, etc.)
-1 can of chopped tomatoes (400 grams)
-Olive oil
Instructions:
-Chop up zucchini, eggplant, red pepper, onion and garlic.
-Sauté zucchini and eggplant in olive oil. After a few minutes of cooking, add the red pepper, onion, garlic and herbes de provence.
-Once the vegetables are all cooked, add the can of tomato and simmer under low-medium heat for 15 minutes.
Optional:
-Can be be served hot or cold.
-Goes great with a crusty baguette.
-Add a bit of chili sauce while cooking.
-Add a bit of chili sauce while cooking.
2 comments:
I like how the vegetables are still recognizable in your ratatouille, as opposed to being one orange mess! I now want some zuchinni and eggplant :)
I tried this recipe and it turned out delicious! The vegetables cooked well all together, and the flavors were very hearty even though the meal itself is light. I think it tastes even better the second day, after all the flavors sit together overnight. Thank you for the great recipe!
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