Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, ratatouille: simmered summer vegetables. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Ratatouille: Simmered Summer Vegetables is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Ratatouille: Simmered Summer Vegetables is something which I’ve loved my entire life. They are nice and they look wonderful.
Put all the beautiful summer vegetables in a dish and bake it. I don't measure anything, but I've figured out that it tastes better if I remove most of the liquid after it's uncovered so that some of the vegetables get caramelized. Learn how to prepare this easy Summer Vegetable Ratatouille recipe like a pro.
To begin with this recipe, we have to first prepare a few ingredients. You can cook ratatouille: simmered summer vegetables using 9 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Ratatouille: Simmered Summer Vegetables:
- Make ready 1 ●Onion
- Get 3 to 4 ●Green pepper
- Make ready 1 ●Zucchini
- Make ready 2 ●Eggplants
- Prepare 2 ●Tomato
- Make ready 1 can Diced canned tomato
- Get 4 clove Garlic
- Prepare 4 tbsp Olive oil
- Prepare 1 Salt (use good quality salt if possible)
Set pot of vegetables over medium-high heat and stir in tomato puree and herb bundle; heat until ratatouille is gently bubbling, then lower heat to medium and cook, stirring, until tomato puree coats vegetables in. A lot of Ratatouille recipes are similar but I think the key to this one is baking the tomatoes first. I used fresh basil instead of marjoram or oregano. This is an excellent recipe for ratatouille.
Steps to make Ratatouille: Simmered Summer Vegetables:
- Slice the garlic in half and remove the stem, then mince.
- Dice all ● vegetables into 1.5 cm-sized cubes. (Soak the eggplant in water, then drain.)
- Heat olive oil and garlic in a thick-bottomed pot over low heat. When the garlic is fragrant, turn the heat to medium low. Add the onions and sauté.
- When the onions are covered with oil, add a pinch of salt and continue to cook. Add the bell pepper, zucchini, and eggplant in that order. Add a pinch of salt each time and continue to cook.
- Add the tomato and canned tomato. When the mixture comes to a boil, turn the heat to low, cover the pot and simmer slowly for 30 to 40 minutes. (Mix occasionally from the bottom.)
- Taste and season with salt if necessary.
I didn't have any marjoram so I used thyme and basil instead. I also used a little less garlic than the recipe called for. Ratatouille is a rustic Provençal specialty that transforms late-summer produce—tomatoes, eggplant, zucchini, and bell peppers—by simmering the vegetables, scented with garlic, onion, and herbs, until they have softened into a rich stew. It's a satisfying dish that can be served as an accompaniment or. This is similar to ratatouille but has a slightly different texture and flavors.
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