Ratatouille
Ratatouille

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, ratatouille. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really 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. From easy classics to festive new favorites, you'll find them all here.

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

To get started with this particular recipe, we must first prepare a few ingredients. You can have ratatouille using 13 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Ratatouille:
  1. Make ready 2 red onions
  2. Prepare 4 cloves garlic
  3. Make ready 2 aubergines
  4. Make ready 3 courgettes
  5. Take 2 peppers (red or yellow)
  6. Take 5 tomatoes
  7. Make ready Big bunch of fresh basil
  8. Make ready Few sprigs of thyme
  9. Get 1 tin plum tomatoes
  10. Take 2 tablespoons balsamic vinegar
  11. Prepare Zest of half a lemon
  12. Get Salt
  13. Get Pepper

Recipes and cooking times differ widely, but common ingredients include tomato, garlic, onion, courgette (zucchini), aubergine (eggplant), capsicum (bell pepper. Tips/Techniques This recipe is from Jacques Pepin: Ratatouille is the epitome of Provençal vegetable stews. The beautiful ratatouille served up in the movie by the same name. Long and narrow vegetables work best.

Steps to make Ratatouille:
  1. 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.
  2. 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.
  3. Add some more oil to the pan and fry the onion, garlic, basil stalks and thyme leaves for 10-15 minutes, until nicely softened.
  4. Return the vegetables to the pan, add the tinned and fresh tomatoes, balsamic and season with salt and pepper. Give it a stir.
  5. Cover the pan and simmer over low heat for 30-35 minutes, or until reduced, sticky and sweet.
  6. Tear in the basil leaves and finely grate the lemon zest.

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. The title refers to the French dish ratatouille, which is served at. Directed by Brad Bird, Jan Pinkava.

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