Ratatouille 🍆. I usually make a saute version of ratatouille, to keep the vegetables crispy, but this baked version came out with nice crisp vegetables too, and it was very easy to make. I added some thyme and rosemary, and a splash of white wine and served over rice to soak up the delicious juices. This is a perfect addition to my harvest season collection.

A rat who can cook makes an unusual alliance with a young kitchen worker at a famous restaurant. Ratatouille (/ ˌ r æ t ə ˈ t uː i / RAT-ə-TOO-ee, French: ; Occitan: ratatolha [ʀataˈtuʎɔ]) is a French Provençal stewed vegetable dish, originating in Nice, and sometimes referred to as ratatouille niçoise (French: ). Recipes and cooking times differ widely, but common ingredients include tomato, garlic, onion, courgette (zucchini), aubergine (eggplant), bell pepper, and some. Vous pouvez faire Ratatouille 🍆 using 8 ingredients and 8 steps. Here is how you achieve it.

Quelques ingrédients à faire Ratatouille 🍆 Jusqu'à ce que

Fournir 100 g of tomate.
Fournir 80 g of d'aubergine.
Fournir 80 g of courgettes.
Préparer 50 g of poivrons.
Préparer 30 g of d'oignons.
Préparer 1/2 gousse of d'ail.
Préparer 10 ml of d'huile.
Préparer of Sel, Poivre, Herbes de Provence.

Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly. Ratatouille turns basic vegetables into magic. Even if you don't typically love eggplant or summer squash, I bet you'll enjoy this ratatouille.

Voici comment faire Ratatouille 🍆 Étape par étape

Peler et épépiner les tomates.
Couper les courgettes, les poivrons, l'aubergine en dés..
Émincer l'ail et l'oignon..
Mettre l'huile à chauffer dans une casserole. Ajouter l'oignon et l'ail, faire revenir à feu doux..
Rajouter les poivrons, puis les aubergines et terminer par les courgettes et les tomates..
Assaisonner avec le sel, le poivre et les herbes de Provence..
Laisser cuire pendant 30 à 45min à couvert..
Vous pouvez enfin déguster 🤤.

It's vegan and gluten free for all to enjoy. Ratatouille is a great make-ahead recipe. It tastes even better the next day and reheats beautifully. Nothing says high summer than a batch of fragrant simmering ratatouille on the stove. The dish originates from the South of France, where home cooks would toss tomatoes, zucchini, peppers, onions, eggplant, garlic and herbs into a pot and cook them down to create an irresistible mixture enjoyed hot, cold, on its own, with eggs, over toast, or tossed with pasta.