Ratatouille in my book is a cross between baked vegetables and a vegetable stew and is perfect for any season of the year! I was just bursting to use my Dream Pot again. I do take it into the house kitchen, but I just don't use it anywhere near as much other than for homemade soups & casseroles. So this is a great recipe to crack the drought with.
Ratatouille is usually made with vegetables and herbs with no meat or meat broth added. There is nothing complicated about it other than learning the spelling!
1 splash of olive oil
3 cloves of chopped garlic.
1 small handful of coarsely chopped celery.
1 small handful of coarsely chopped onion.
1 small handful of coarsely chopped leek.
2 chopped green onions
1 zucchini cut into large bite size pieces
1 yellow squash cut into large bite size pieces
1 long Chinese purple eggplant cut into large bite size pieces
2 coarsely chopped plum tomatoes.
1 capsicum cut into large bite size pieces
2 tablespoons of tomato puree
2 cups vegetable stock (Approx only)
2 tablespoons of tomato puree.
HERBS
3 pinches of thyme.
1 bay leaf.
1 pinch of oregano.
2 pinches of marjoram.
2 pinches of tarragon leaf.
6 chopped fresh basil leaves.
1 pinch of rubbed sage.
1 pinch of cayenne pepper.
1 pinch of paprika.
3 pinches of chopped Italian parsley.
Season with sea salt and black pepper.
Note: Try not to overcook the vegetables! The vegetables should be cooked tender, but not mushy. The slight loss of color should not be of first importance in a rustic style ratatouille. It is the flavor and texture of a rustic ratatouille that counts!
Yummy & Helathy Ratatouille |
Ratatouille is usually made with vegetables and herbs with no meat or meat broth added. There is nothing complicated about it other than learning the spelling!
Ratatouille Recipe
1 splash of olive oil
3 cloves of chopped garlic.
1 small handful of coarsely chopped celery.
1 small handful of coarsely chopped onion.
1 small handful of coarsely chopped leek.
2 chopped green onions
1 zucchini cut into large bite size pieces
1 yellow squash cut into large bite size pieces
1 long Chinese purple eggplant cut into large bite size pieces
2 coarsely chopped plum tomatoes.
1 capsicum cut into large bite size pieces
2 tablespoons of tomato puree
2 cups vegetable stock (Approx only)
2 tablespoons of tomato puree.
HERBS
3 pinches of thyme.
1 bay leaf.
1 pinch of oregano.
2 pinches of marjoram.
2 pinches of tarragon leaf.
6 chopped fresh basil leaves.
1 pinch of rubbed sage.
1 pinch of cayenne pepper.
1 pinch of paprika.
3 pinches of chopped Italian parsley.
Season with sea salt and black pepper.
Method
- Heat a large sauce pot over medium heat. Add oil and garlic and saute gently until it becomes a golden color.
- Add the celery, onions & leek. Saute and stir, till the onions turn clear and translucent.
- Add 1 zucchini, squash, eggplant, tomatoes & capsicum. Saute the vegetables, till they just start to become tender, stirring occasionally.
- Add the herbs & continue to stir the stew.
- Add just enough vegetable broth to almost cover the vegetables. (The stock should be about 1/2" less the level of vegetables.)
- Add the tomato puree & bring the stew to a gentle boil.
- Move to the inner pot of the Dream Pot
- Gentle stir the stew occasionally.
- The ratatouille should be ready after 2 hours. Remove bay leaf and serve.
Note: Try not to overcook the vegetables! The vegetables should be cooked tender, but not mushy. The slight loss of color should not be of first importance in a rustic style ratatouille. It is the flavor and texture of a rustic ratatouille that counts!
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