Ratatouille is a traditional French dish made with eggplant, zucchini, tomatoes, red peppers, and onions. This is an impressive dish excellent to serve at your next lunch or dinner party.
This is a dish packed with veggies. This is so good, even your fussiest eaters will devour this!
I first made Ratatouille a couple of years back. It’s funny how I didn’t know what a Ratatouille is right after watching the movie! I was curious and found out that a Ratatouille is not a rat! But a delightful French dish! It’s made with fresh, colorful veggies. The garden-fresh flavors of this dish are to die for! Whenever I make this we feel like dining in a fine restaurant in French!
This stew of summer vegetables is undoubtedly wonderful. If you enjoy eating fresh veggies, buy some at your local farmer’s market and make this ratatouille recipe right away. It is delicious and filling while being incredibly nutritious. Pick up some French bread to serve with this traditional French cuisine!
Ingredients
Olive oil
2 zucchini
1 eggplant
2 onions
2 tomatoes
2 red peppers
1 clove of garlic
Fleur de sel, pepper
Laurel
How to make Ratatouille
Into small pieces, slice the red peppers. In a saucepan, place the sliced red peppers and season. Then, add the clove of garlic.
Mix everything for about 2 minutes once the peppers are cooked.
Into thin slices, cut the eggplant, zucchini, tomatoes, and onions.
Line a baking sheet with parchment paper. Then, place each slice of vegetable alternately placing one on top of the other.
Drizzle with olive oil and season with bay leaf, salt, and pepper.
Place in the oven and bake at 180 degrees C for 10 minutes.
Remove from the oven when done. Once cool enough to handle, roll up the veggies to make a flower. Then, add the pepper sauce.
Ratatouille
Ingredients
- Olive oil
- 2 zucchini
- 1 eggplant
- 2 onions
- 2 tomatoes
- 2 red peppers
- 1 clove of garlic
- Fleur de sel pepper
- Laurel
Instructions
- Into small pieces, slice the red peppers. In a saucepan, place the sliced red peppers and season. Then, add the clove of garlic.
- Mix everything for about 2 minutes once the peppers are cooked.
- Into thin slices, cut the eggplant, zucchini, tomatoes, and onions.
- Line a baking sheet with parchment paper. Then, place each slice of vegetable alternately placing one on top of the other.
- Drizzle with olive oil and season with bay leaf, salt, and pepper.
- Place in the oven and bake at 180 degrees C for 10 minutes.
- Remove from the oven when done. Once cool enough to handle, roll up the veggies to make a flower. Then, add the pepper sauce.
