Ratatouille: Simmered Summer Vegetables
Ratatouille: Simmered Summer Vegetables

Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, ratatouille: simmered summer vegetables. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Ratatouille: Simmered Summer Vegetables is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Ratatouille: Simmered Summer Vegetables is something which I’ve loved my whole life. They’re fine 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 components. 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:
  1. Prepare ●Onion
  2. Take to 4 ●Green pepper
  3. Make ready ●Zucchini
  4. Take ●Eggplants
  5. Prepare ●Tomato
  6. Take Diced canned tomato
  7. Get Garlic
  8. Take Olive oil
  9. Make ready 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.

Instructions to make Ratatouille: Simmered Summer Vegetables:
  1. Slice the garlic in half and remove the stem, then mince.
  2. Dice all ● vegetables into 1.5 cm-sized cubes. (Soak the eggplant in water, then drain.)
  3. 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.
  4. 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.
  5. 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.)
  6. 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 with this special food ratatouille: simmered summer vegetables recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!