Ratatouille: Simmered Summer Vegetables
Ratatouille: Simmered Summer Vegetables

Hello everybody, it’s Brad, welcome to our recipe page. Today, I will show you a way to make a special dish, ratatouille: simmered summer vegetables. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Put all the beautiful summer vegetables in a dish and bake it. I don't measure anything, but I've figured out that it tastes better if I remove most of the liquid after it's uncovered so that some of the vegetables get caramelized. This is a simmered kabocha ratatouille - the best way to describe what I'm making today.

Ratatouille: Simmered Summer Vegetables is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Ratatouille: Simmered Summer Vegetables is something which I’ve loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we must prepare a few components. You can cook ratatouille: simmered summer vegetables using 9 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Ratatouille: Simmered Summer Vegetables:
  1. Make ready 1 ●Onion
  2. Get 3 to 4 ●Green pepper
  3. Get 1 ●Zucchini
  4. Take 2 ●Eggplants
  5. Get 2 ●Tomato
  6. Prepare 1 can Diced canned tomato
  7. Make ready 4 clove Garlic
  8. Take 4 tbsp Olive oil
  9. Make ready 1 Salt (use good quality salt if possible)

Ratatouille is a traditional French stew of summer vegetables. I reward myself with a serving right out of the skillet. This is similar to ratatouille but has a slightly different texture and flavors. It is great cold as a salad or can be reheated for an omelet filling.

Steps to make Ratatouille: Simmered Summer Vegetables:
  1. Slice the garlic in half and remove the stem, then mince.
  2. Dice all ● vegetables into 1.5 cm-sized cubes. (Soak the eggplant in water, then drain.)
  3. Heat olive oil and garlic in a thick-bottomed pot over low heat. When the garlic is fragrant, turn the heat to medium low. Add the onions and sauté.
  4. When the onions are covered with oil, add a pinch of salt and continue to cook. Add the bell pepper, zucchini, and eggplant in that order. Add a pinch of salt each time and continue to cook.
  5. Add the tomato and canned tomato. When the mixture comes to a boil, turn the heat to low, cover the pot and simmer slowly for 30 to 40 minutes. (Mix occasionally from the bottom.)
  6. Taste and season with salt if necessary.

This cheesy ratatouille is a delicious way to enjoy summer veggies. The classic southern French summer vegetable stew. [Photograph: Vicky Wasik]. Set pot of vegetables over medium-high heat and stir in tomato puree and herb bundle; heat until ratatouille is gently bubbling, then lower heat to medium and cook, stirring, until tomato puree coats vegetables in. Ratatouille is a lovely Provencal-inspired dish with eggplant, zucchini, yellow squash and red bell peppers. It's THE dish to make from a summer abundance!

So that’s going to wrap it up with this special food ratatouille: simmered summer vegetables recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!