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Classic Vegetable Ratatouille
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Classic Vegetable Ratatouille
Ratatouille is a blend of vegetables eggplant, zucchini, peppers, tomatoes, onions… sliced, quartered or Macedonia cooked with garlic and olive oil. The choice of vegetables, fresh herbs, the quality of olive oil and of course the cooking method are very important here. It is essential to choose fresh vegetables, which were not frozen. The fresher the vegetable are; the better result you get. It also brings more vitamins to the dish. Choose cold pressed extra olive oil, this extraction process preserves the flavor and nutritional benefits of the oil. There are two ways to prepare ratatouille: Cook all vegetables together, this technique allows a real time saver, though we lose in flavor and consistency. The chefs, defenders of the tradition of Provence, believe in cooking vegetables one by one to enhance the flavor and aroma of each ingredient. But it is longer ... This is the method that John used and believe me, the result is worth the time! Served on pasta, an amazing alliance!
Classic Vegetable Ratatouille
| Prep time: 15 minutes |
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| Cooking time: About 50 minutes |
| Servings or yield: For 4 to 6 people |
| Difficulty level: Easy |
| 2 roma tomatoes, finely diced |
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| 1 medium onion |
| 1 red pepper |
| 1 yellow pepper |
| 3 zucchinis |
| 3 eggplants |
| 3 tbsp. tomato paste |
| 2 garlic clove, minced |
| 1 bouquet garni |
| ¼ cup + 4 tbsp. cold pressed extra virgin olive oil |
| Salt and fresh pepper to taste |
Preparation
Wash and cut all vegetables into medium size cubes.
In a skillet, add 1/4 cup olive oil over medium heat, cook each vegetable for 3 minutes, stirring constantly, starting with peppers After 3 minutes, add onion + 2 tbsp. olive oil cook 3 minutes stirring constantly. Add les zucchinis, cook 3 minutes. Add the eggplant and cook 3 minutes. Add tomato paste, garlic + 2 tbsp. olive oil, mix well and cook 3 minutes.
Finish with tomatoes and the bouquet garni, salt and pepper to taste. Mix well lower heat to low, continue cooking for 30 minutes.
After 30 minutes, remove from heat.
Ratatouille is usually served as a side dish. You can also serve it as a main course, with rice or pasta. It can be eaten hot or cold.
Tips, Tricks + Culinary ideas
Preparation steps
1 - Wash and cut all vegetables into medium size cubes.
2 - In a skillet, add 1/4 cup olive oil over medium heat, cook each vegetable for 3 minutes, stirring constantly, starting with peppers.
3 - After 3 minutes, add onion + 2 tbsp. olive oil cook 3 minutes stirring constantly.
4 - Add les zucchinis, cook 3 minutes.
5 - Add the eggplant and cook 3 minutes.
6 - Add tomato paste, garlic + 2 tbsp. olive oil, mix well and cook 3 minutes.
7 - Finish with tomatoes and the bouquet garni, salt and pepper to taste. Mix well lower heat to low, continue cooking for 30 minutes.
8 - Remove from heat.
9 - Ratatouille is usually served as a side dish.
10 - You can also serve it as a main course, with rice or pasta. It can be eaten hot or cold.
