Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, summer vegetable ratatouille. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Summer Vegetable Ratatouille Summer Vegetable Ratatouille. Dump the tomatoes in and stir to release juice (again, this keeps everything from sticking). Canned Summer Vegetable Ratatouille Canned Summer Vegetable Ratatouille.
Summer Vegetable Ratatouille is one of the most popular of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. Summer Vegetable Ratatouille is something that I have loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can cook summer vegetable ratatouille using 9 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Summer Vegetable Ratatouille:
- Prepare to 3 Tomatoes
- Get to 2 Zucchini
- Get Bell peppers (green, red, or yellow)
- Take Onion
- Get Canned tuna (oil-packed)
- Get Oregano
- Get Salt
- Make ready generous amount Coarsely ground pepper
- Prepare Garlic (minced)
It seems relatively simple, yet there are a lot of components that go into making this dish. However, after finding myself with more summer vegetables than I knew what to do with (and we already know that I hate wasting summer produce ,) I knew. Delicious French vegetable stew, made with fresh summer vegetables. Tastes amazing on its own, with a crunchy baguette with salted butter.
Instructions to make Summer Vegetable Ratatouille:
- This time, I used these cooking tomatoes (roma tomatoes.) You could also use regular tomatoes or canned tomatoes.
- I used 1 green and 1 yellow zucchini.
- If the tomato skins bother you, peel them. If you're using cooking tomatoes, the skin won't be a problem. Remove the stem and chop into bite-size pieces.
- Remove the stem from the zucchini and halve lengthwise. Then slice into 1 cm half moons.
- Chop the onion and bell peppers into the same size as the tomatoes.
- Heat a thick-bottomed pot over low heat and add the oil from the tuna can. Add the chopped garlic and cook until fragrant. Then add all the vegetables and cook over medium heat. Add the tuna. When all the ingredients are coated with oil, add the oregano and cover the pot and simmer.
- When it comes to a boil, reduce the heat to low and continue simmering for about 15-20 minutes, stirring occasionally to prevent burning. You don't need to add water since a lot of liquid seeps out from the vegetables.
- When all the ingredients are cooked through and the liquid is reduced, season with salt and pepper.
- I made this one with tomatoes, zucchini, eggplant, bell peppers, shiitake mushrooms, canned mix beans, and canned tuna. The beans really work well too.
- Here's a variation with cherry tomatoes, zucchini, egg plant, bell peppers, kabocha squash, buna-shimeji mushrooms, onion, and tuna can. Kabocha added some sweetness.
Alternatively, you could make a ratatouille with poached eggs, ratatouille-filled pancakes - cheesy vegetable crepes, or baked ratatouille casserole (one of the most popular recipes on the blog!). This stew is rustic, aromatic, and simple to make. Heat oil in a large saucepan or Dutch oven over medium-high heat. Every year when the summer harvest finally hits, we get an explosion of fresh vegetables! Everywhere you look, there's fresh eggplants, squash, zucchini, tomatoes, peppers, and jalapeños on top of all the potatoes, onions, and garlic.
So that is going to wrap it up with this special food summer vegetable ratatouille recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
