Hello everybody, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, ratatouille. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. 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.
Ratatouille is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Ratatouille is something which I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can have ratatouille using 13 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Ratatouille:
- Prepare 2 red onions
- Prepare 4 cloves garlic
- Take 2 aubergines
- Prepare 3 courgettes
- Get 2 peppers (red or yellow)
- Prepare 5 tomatoes
- Take Big bunch of fresh basil
- Make ready Few sprigs of thyme
- Take 1 tin plum tomatoes
- Get 2 tablespoons balsamic vinegar
- Prepare Zest of half a lemon
- Make ready Salt
- Prepare Pepper
Cook the onions, stirring occasionally, until they are wilted and lightly. Takes a fair bit of prep work and about a half hour of actual cooking, but the result is a beautifully clear expression of the veggies. 'Twouldn't hurt to up the. Nothing says high summer than a batch of fragrant simmering ratatouille on the stove. The dish originates from the South of France, where home cooks would toss tomatoes, zucchini, peppers, onions, eggplant, garlic and herbs into a pot and cook them down to create an irresistible mixture enjoyed hot, cold, on its own, with eggs, over toast, or tossed with pasta.
Steps to make Ratatouille:
- Prepare your vegetables: cut the onions into wedges, finely slice the garlic and chop the courgettes, aubergines and peppers into bite size chunks (about 2.5cm). Roughly chop the fresh tomatoes. Pick the basil leaves and set aside, finely chop the stalks.
- Heat some oil in a large casserole or sauce pan over medium heat and add the peppers, courgettes and aubergine (you may need to do this in two batches), fry for about 5 minutes, until soften and golden. Remove the veg from the pan.
- Add some more oil to the pan and fry the onion, garlic, basil stalks and thyme leaves for 10-15 minutes, until nicely softened.
- Return the vegetables to the pan, add the tinned and fresh tomatoes, balsamic and season with salt and pepper. Give it a stir.
- Cover the pan and simmer over low heat for 30-35 minutes, or until reduced, sticky and sweet.
- Tear in the basil leaves and finely grate the lemon zest.
Those are just a few ideas that. Ratatouille (/ ˌ r æ t ə ˈ t uː i / RAT-ə-TOO-ee, French: ; Occitan: ratatolha [ʀataˈtuʎɔ]) is a French Provençal stewed vegetable dish, originating in Nice, and sometimes referred to as ratatouille niçoise (French: ). Recipes and cooking times differ widely, but common ingredients include tomato, garlic, onion, courgette (zucchini), aubergine (eggplant), bell pepper, and some. Place eggplant in a colander and toss with a big pinch of salt. 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 reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
