Ratatouille

Ratatouille

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This traditional french culinary specialty of  Nice region and Provencal cuisine among others, will delight your taste buds! Indeed, this dish made of a of Mediterranean vegetables stew and olive oil, which is regularly stirred during cooking will marvelously accompany your meat or fish. Made of onions, zucchini, peppers, tomatoes, aubergines and herbs, cooked with olive oil, ratatouille can also be flavored with thyme, olives, basil, rosemary or herbs from Provence.

Preparation time
10 min
Cooking time
30 min
Serves
1 people
Meal course
Vegetables
Dishes
Posted by
Posted on

Ingredients

Metric US
Tomatoes
100 grams
zucchini
100 grams
tomato coulis
20 centiliters
garlic clove
1
little onion
1
  1. Begin by carefully washing the vegetables and then dice the peppers, cut the ​​tomatoes in segments and the zucchini into slices. You must also cut finely dice the shallot and the onion.
  2. Heat the pan over medium heat, fry the garlic, shallot and onion in the hot oil. Once golden, add the vegetables (peppers, eggplant, zucchini and let cook for 10 minutes).
  3. You can now reduce the heat, and add the segmented tomatoes. Cover your container for 30 minutes and leave to simmer.
  4. Check well if the vegetables are well cookedfrom time to time. Once the vegetables are ready, you can serve hot or cold as a side dish or as a main course.
  5. You may add or not ketchup to your dish to accentuate a little taste. Season to your liking.
  6. Note that other cooking methods are possible: some prefer to cook the ratatouille by sauteing the vegetables individually before cooking all together to preserve the flavor of each food is preserved. Choose your own method. Enjoy your meal !
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Preparation time
10 min
Cooking time
30 min
Serves
1 people
Meal course
Vegetables
Dishes
Posted by
Posted on

Ingredients

Metric US
Tomatoes
100 grams
zucchini
100 grams
tomato coulis
20 centiliters
garlic clove
1 unit
little onion
1 unit
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