Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, ratatouille: simmered summer vegetables. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
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.
Ratatouille: Simmered Summer Vegetables is one of the most popular of current trending meals in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Ratatouille: Simmered Summer Vegetables is something that I’ve loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we must first prepare a few ingredients. You can have 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
- Get 1 ●Zucchini
- Prepare 2 ●Eggplants
- Get 2 ●Tomato
- Take 1 can Diced canned tomato
- Take 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.
So that’s going to wrap this up for this special food ratatouille: simmered summer vegetables recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
