Ratatouille – a flavorful and hearty vegetable pan

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  • 4-6Servings
  • 20 mPrep Time
  • 20 mCook Time
  • 40 mReady In
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Classic ratatouille is also very popular outside of France. Originally, the vegetable pan was touted as poor people’s food, for which leftover leftovers were processed. The name of the dish comes from its name in Provençal, “Ratatolha” which stands for leftovers.

With just 130 kilocalories per serving, the dish is ideal for losing weight in the warm season. A delicious addition to the ratatouille recipe are baguette and rice.

Ingredients

Step by step method

  • Wash, clean and cut zucchini, eggplant and tomatoes. Peel and finely chop the cloves of garlic. Peel the onions and cut them into small cubes. Halve, clean, wash and cut the peppers into pieces.

  • Wash herbs and shake dry. Strip the needles from 1 sprig of rosemary and chop finely. Then pluck the leaves from the stalks of basil, thyme and oregano and roughly chop them apart from a few for garnish.

  • Heat oil in a pan. Braise onion and bell pepper cubes for 4–5 minutes. Stir in the garlic, remaining vegetables, tomato paste and chopped herbs and sauté briefly. Gradually pour in vegetable broth, season with salt and pepper. Add the balsamic vinegar. Cook the vegetables on medium heat for about 15 minutes. Arrange ratatouille on plates and garnish with other herbs.

Chef Info

Marco

Head Chef

I am an amateur chef and expat. Thank to my work i had the opportunity to travel a lot an work in different countries. Born in Switzerland, son of a German and living in Costa Rica. My biggest cooking Idol is my Grandma and my mom who though me to cook when i was a Teenager.

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