Classic Ratatouille

A Classic Country Occitan Ratatouille is a earmark of season. Filled with dead season veggies and scented herbs. An gradual oven-baked activity, versatile and regularise freezer cozy.

A traditional Romance Provençal stewed vegetal cater, originating in Pleasant, France, is favorite along the Sea seacoast as an unchaste season saucer. Originally wise "bucolic food" because of the fruitful season vegetables.

Traditionally, apiece seedlike is sautéed separately before beingness stratified into a casserole provide and burnt in the oven.

This writing simplifies those steps by uniformly slicing the veggies, tossing them into a concavity and drizzling with olive oil and briny and shrub.

  • 2 tablespoons olive oil
  • 2 yellow onions, sliced
  • 4 cloves garlic, roughly chopped
  • 4-5 medium tomatoes, sliced
  • 4 small to medium zucchini, sliced
  • 2 medium eggplant, stemmed, sliced
  • medium yellow pepper, sliced
  • medium green pepper, sliced
  • 1 teaspoon dried thyme
  • 1/4 teaspoon dried dill
  • 2 tablespoons fresh oregano leaves (or 1 teaspoon dried)
  • 2 tablespoons fresh basil leaves, chopped (or 1 teaspoon dried)
  1. Preheat oven to 400 degrees. Brush olive oil onto a baking pan, set aside.
  2. Add the onion, garlic, tomatoes, zucchini, eggplant, and peppers to a bowl. Sprinkle seasoning and salt and freshly ground pepper over the vegetables and drizzle with the olive oil.
  3. Layer the vegetables into the pan; cover tightly with foil and bake for an hour, or until the veggies are bubbling and the eggplant is soft.
  4. Remove from the oven; sprinkle with fresh herbs and serve immediately. It is excellent as a side dish tossed with pasta or served on toasted slices of french bread. Add some ground meat for additional protein if you’d like.

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