Ratatouille with seasonal vegetables

Votes: 3

Time: 1 hour 10 min.
Complexity: easily
Servings: 4 - 6

French ratatouille is an explosion of summer vegetable flavors you'll want to savor again and again. It includes tomatoes, eggplant, zucchini, bell peppers, onions, and plenty of fresh herbs. All vegetables are cut into small, uniform cubes and sautéed in a skillet. You'll be delighted by the natural flavor of the vegetables, along with a touch of perfectly balanced spices like garlic, thyme, and red pepper.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 large onion, diced into 0.5 cm cubes.
A pinch of red pepper flakes
4 cloves garlic, crushed and finely chopped
3 large tomatoes, diced into 1cm cubes.
1 small bunch of fresh thyme
1 sweet red pepper, seeded and stemmed, cut into 1cm cubes.
1 medium eggplant, cut into 1cm cubes.
1 large or 2 small zucchini, cut into 1cm cubes.
1 large zucchini, cut into 1cm cubes.
6 fresh basil leaves, thinly sliced

Ingredient Substitution Suggestions

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Recipes with similar ingredients: zucchini, zucchini, eggplants, sweet pepper, tomatoes, red pepper flakes, basil, thyme

Cooking the dish according to the recipe:

Coat a large, wide skillet with olive oil. Add the onion, season with salt and red pepper flakes, and heat over medium heat. Cook until the onion is soft and fragrant, but not browned, 7-8 minutes. Add the garlic and cook for 2-3 minutes.
Add the tomatoes, 0.5 cups of water, a bunch of thyme, and salt. Simmer the tomatoes until very soft and breaking down, 15-20 minutes.

Add pepper and fry for 5 minutes. Add eggplant, zucchini, and squash, season with salt, and fry until soft, 15-20 minutes.
Add basil and taste. Serve ratatouille warm or at room temperature.

Categories:

recipe / Healthy eating / Dishes rich in fiber / Vegetarian dishes / Pan / Summer dishes / Main courses / Vegetables and mushrooms / French cuisine / Anne Burrell