Recipe: Yummy Ratatouille

Ratatouille. 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.

A rat who can cook makes an unusual alliance with a young kitchen worker at a famous restaurant. 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. You can have Ratatouille using 11 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Ratatouille

1. You need 1-2 of zucchini squash.
2. It's 1 of eggplant.
3. Prepare 2 of tomatoes.
4. It's 1 cup of tomatoe sauce (or you can bland 2 big skinless and seedless tomatoes).
5. Prepare 1/2 of onion.
6. Prepare 3 cloves of garlic.
7. It's 1/3 cup of chopped parsley.
8. Prepare of Italian seasoning.
9. Prepare 1 of small red paper or 1/2 teaspoon of chili powder.
10. You need of salt, ground paper.
11. You need of sunflower/olive oil.

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. Those are just a few ideas that. 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 instructions

1. Slice tomatoes, zucchini, eggplant.
2. Take 1/4 part of onion, chop it and fry till gold color, add tomato sauce in a pan, then salt, black paper..
3. 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.
4. 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!.

The title refers to the French dish ratatouille, which is served at. Prep your ingredients before you start - peel and cut the onions into wedges, then peel and finely slice the garlic. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly. Bringing Ratatouille's ratatouille to your dinner table for meatless Monday!