Recipe of Any-night-of-the-week Ratatouille

Ratatouille

Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, ratatouille. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

I usually make a saute version of ratatouille, to keep the vegetables crispy, but this baked version came out with nice crisp vegetables too, and it was very easy to make. I added some thyme and rosemary, and a splash of white wine and served over rice to soak up the delicious juices. This is a perfect addition to my harvest season collection. Serving suggestions: This stew is great on its own, with crusty (potentially toasted) bread, with Parmesan cheese sprinkled on top, with cooked eggs, or on pasta.

Ratatouille is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Ratatouille is something that I’ve loved my whole life.

To get started with this recipe, we must first prepare a few components. You can have ratatouille using 13 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Ratatouille:
  1. Take 1 poivron vert
  2. Prepare 1 poivron rouge
  3. Make ready 1 poivron jaune
  4. Prepare 1 aubergine
  5. Prepare 1 courgette
  6. Take 1 boîte des tomates pelée
  7. Get 1 oignon
  8. Take 2 gousses d’ail
  9. Make ready Huile d’olive
  10. Make ready 1 feuille de laurier
  11. Prepare Sel
  12. Prepare Poivre
  13. Prepare 1 morceau de sucre

These meals will make your weeknights way simpler. (And tastier!) The beautiful ratatouille served up in the movie by the same name. Long and narrow vegetables work best. Serve over a bed of brown rice, couscous, pasta or other starch, or with crusty bread. Tips/Techniques This recipe is from Jacques Pepin: Ratatouille is the epitome of Provençal vegetable stews.

Steps to make Ratatouille:
  1. Lavez et coupez votre aubergine en petits cubes. Faites de même avec la courgette. Mettez dans un grand faitout et faites revenir à feu vif 5 minutes avec un peu d’huile d’olive et réservez de côté.
  2. Dans ce même faitout, faire revenir l’oignon émincé, la feuille de laurier et la gousse d’ail coupée.
  3. Ajoutez y les poivrons émincés et faites revenir 10 minutes. Ajoutez vos tomates pelées.
  4. Puis ajoutez vos premiers légumes, le sucre, le sel, le poivre et laissez mijoter à feu doux pendant 45minutes à couvert.

Serve over a bed of brown rice, couscous, pasta or other starch, or with crusty bread. Tips/Techniques This recipe is from Jacques Pepin: Ratatouille is the epitome of Provençal vegetable stews. Ratatouille is typically made of a large volume of summer produce including: tomatoes, eggplant, summer squash (zucchini and yellow squash), bell peppers (any colors your like), onions and garlic. Fresh herbs including thyme and basil, dry herbs, and spices are added to turn this summer bounty into a rich, flavor-packed meal. The title refers to the French dish ratatouille, which is served at.

So that’s going to wrap it up for this exceptional food ratatouille recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!