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Prep your ingredients before you start – peel and cut the onions into wedges, then peel and finely slice the garlic. Trim the aubergines and courgettes, deseed the peppers and chop into 2.5cm chunks. Roughly chop the tomatoes. Pick the basil leaves and set aside, then finely slice the stalks. Heat 2 tablespoons of oil in a large casserole pan ...
- French-Style
- 212
- French
Aug 6, 2024 · Turn the heat to low and cook for 25-30 minutes. Taste and add more salt or pepper if it needs it, then use a stick blender to whizz the mixture to a smooth sauce. Pour into the oven dish, then stir in the herbes de provence and chopped roasted peppers. Now you’re ready to assemble the ratatouille.
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If you’ve never had ratatouille, let me fill you in. First, it’s pronounced, ra-tuh-too-ee. It’s fun to say:) It is a classic savory French stew made with lots of vegetables. It is a great summer dish because it uses up so many garden goodies like eggplant, zucchinis, bell peppers, tomatoes, onion, garlic, and basil. The vegetables are cooked in ol...
Eggplant– I use one large eggplant, but you can use two small eggplants too. And if you don’t like eggplant, PLEASE try it in this dish. It is SO good! It adds a rich and creamy texture to the dish...Olive oil– A must for flavor and sautéing all of the veggies! I start with 5 tablespoons, but you might need a little extra and it’s always nice to drizzle a little on top when serving.Onion– I use a yellow onion, but white or red will work.Bell Pepper– I prefer red bell peppers, but you can use orange, yellow, or a mix!The secret to making the best ratatouille is cooking the vegetables in a series. Don’t just dump all of the vegetables in the pot. You want to give the vegetables time to cook and develop flavors. By the end, you will have the most amazing pot of hearty, stewed vegetables! 1. The hardest part of making ratatouille is chopping up all of the vegetabl...
Ratatouille can be a meal on its own because it so hearty and satisfying, but if you want to serve a few dishes to go with it, here are a few ideas: 1. Crusty bread or garlic bread 2. Pasta, quinoa, or rice 3. Polenta 4. Eggs, frittata, or breakfast casserole 5. Meatballs 6. Steak, chicken, Italian sausage, or fish 7. Easy green salad or caprese sa...
Ratatouille will keep in a container in the refrigerator for up to 5 days. And I think the flavors get better as time goes on so it is a great dish to make in advance. You can also freeze ratatouille. Let it cool completely. Transfer to a freezer container and freeze for up to 3 months. Defrost and reheat on the stove. Add additional herbs, salt, a...
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- 180
- Main Course
1. Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a small rectangular ovenproof dish and set aside. 2. In a bowl, combine the olive oil, vinegar and chopped tomatoes. Stir in the garlic, chopped basil, herbs, chilli powder and a grind of black pepper. Pour into the ovenproof dish and smooth into an even layer. 3.
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- Main Course
May 15, 2020 · Spread the tomatoes over the bottom of a 9×9" dish. Stir in the onions, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Layer the eggplant, zucchini and yellow squash. Fill the red pepper in the gaps. Drizzle the olive oil over the top. Sprinkle thyme leaves and remaining salt and pepper over top.
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- 47
- Side Dish
Jan 24, 2022 · Instructions. In a large pan over medium heat saute onion and garlic in olive oil and sea salt until brown. Add in spices, diced carrots, chopped zucchini, a bit more oil, and cook until veggies are soft and spices are fragrant. After a few minutes add chickpeas and eggplant. Pour in tomato puree and vegetable broth.
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Jul 29, 2024 · Instructions. Preheat oven to 400 degrees. Brush olive oil onto a baking pan, set aside. Add the onion, garlic, tomatoes, zucchini, eggplant, and peppers to a bowl. Sprinkle seasoning and salt and freshly ground pepper over the vegetables and drizzle with the olive oil.
