Hey everyone, it is John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, ratatouille. It is one of my favorites. This time, 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 foods on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Ratatouille is something that I have loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook ratatouille using 11 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Ratatouille:
- Make ready 1-2 zucchini squash
- Take 1 eggplant
- Make ready 2 tomatoes
- Get 1 cup tomatoe sauce (or you can bland 2 big skinless and seedless tomatoes)
- Get 1/2 onion
- Get 3 cloves garlic
- Take 1/3 cup chopped parsley
- Prepare Italian seasoning
- Get 1 small red paper or 1/2 teaspoon of chili powder
- Get salt, ground paper
- Get sunflower/olive oil
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. 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. Once hot, add the onions and garlic to the pan.
Instructions to make Ratatouille:
- Slice tomatoes, zucchini, eggplant
- Take 1/4 part of onion, chop it and fry till gold color, add tomato sauce in a pan, then salt, black paper.
- Take a backing pan, fill with tomato-onion sauce. Vertically put a slice of an eggplant, then slice of zucchini, slice of tomato, slice of an eggplant, repeat with all your slices
- In another pan fry 1/4 of an onion till gold color, add chopped garlic, let it warm up, add parsley, red paper, italian seasoning, mix and place it on your slices vegetables in a backing pan. Cover the top of the pan by waxed paper, baking paper or aluminum foil and bake for an hour. Serve with any meats of cheeses. I hope, you will enjoy my variant of a cartoon food!
Cook the onions, stirring occasionally, until they are wilted and lightly. Serve while hot as a main dish or side. Tear up the leaves from the bunch of basil and set aside. 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. A beautiful deconstructed ratatouille is composed of sliced colorful vegetables arranged over a garlic-infused tomato sauce and baked.
So that’s going to wrap it up with this special food ratatouille recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
