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.

Serving suggestions: This stew is great on its own, with crusty (potentially toasted) bread, with Parmesan cheese sprinkled on top, with cooked eggs, or on pasta. 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. Vous pouvez avoir Ratatouille using 8 ingredients and 3 steps. Here is how you cook it.

Quelques ingrédients à faire Ratatouille Jusqu'à ce que

Préparer 1 of courgette.
Fournir 1 of poivron vert.
Préparer 1 of aubergine.
Fournir 1/2 of oignon.
Fournir 1 of tomate.
Fournir of herbes de Provence.
Fournir of huile.
Préparer of vinaigre balsamique.

Those are just a few ideas that. Takes a fair bit of prep work and about a half hour of actual cooking, but the result is a beautifully clear expression of the veggies. 'Twouldn't hurt to up the. Bringing Ratatouille's ratatouille to your dinner table for meatless Monday! With colorful layers of fresh veggies, and garlicky tomato sauce. this veggie casserole is perfect to kick-start week with a comforting vegetarian dish without a lots of calories.

Voici comment faire Ratatouille Étape par étape

Faites revenir l'oignon avec un peu d'huile d'olive ! Découpez vos légumes en des et les rajouter (sauf les tomates que vous mettrez lorsqu'il restera quelques minutes de cuisson)..
Salez, poivrez. Rajoutez des herbes de Provence..
Et rajoutez une pointe de vinaigre balsamique... laissez mijoter le tout à feux doux.....

The beautiful ratatouille served up in the movie by the same name. Long and narrow vegetables work best. Serve over a bed of brown rice, couscous, pasta or other starch, or with crusty bread. Place eggplant in a colander and toss with a big pinch of salt. Ratatouille is a great way to turn that bumper crop of summer squash or tomatoes into a tasty side dish or topping for crusty bread.