Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, ratatouille: simmered summer vegetables. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Ratatouille: Simmered Summer Vegetables is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Ratatouille: Simmered Summer Vegetables is something which I’ve loved my whole life. They are nice and they look fantastic.
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 get started with this recipe, we have to first prepare a few ingredients. You can have ratatouille: simmered summer vegetables using 9 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Ratatouille: Simmered Summer Vegetables:
- Take 1 ●Onion
- Take 3 to 4 ●Green pepper
- Make ready 1 ●Zucchini
- Prepare 2 ●Eggplants
- Make ready 2 ●Tomato
- Get 1 can Diced canned tomato
- Take 4 clove Garlic
- Make ready 4 tbsp Olive oil
- Get 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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