Traditional Provence Ratatouille
Traditional Provence Ratatouille

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, traditional provence ratatouille. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Traditional Provence Ratatouille is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Traditional Provence Ratatouille is something that I have loved my entire life.

Ratatouille is a famous French vegetarian one-pot dish with eggplant, zucchini, tomatoes, onion "In France, we make ratatouille all year round and serve it with white rice, or as a side dish for fish or. From Provence in the south of France, this simple recipe sings with summer vegetables - eggplant, zucchini, capsicum and tomato. Guillaume likes to cook the vegetables separately first, then combine.

To get started with this recipe, we must first prepare a few components. You can have traditional provence ratatouille using 13 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Traditional Provence Ratatouille:
  1. Get 2 eggplants, cut into rings then quartered
  2. Take 3 courgettes/zucchini, cut into rings then quartered
  3. Take 1 red pepper, chopped into medium pieces
  4. Make ready 1 yellow pepper, chopped into medium pieces
  5. Get 4 tomatoes, roughly chopped
  6. Take 2 onions, sliced thin
  7. Get 3 cloves garlic, crushed
  8. Make ready 2 bay leafs, crushed up
  9. Make ready 2 Tbsp Herbes de Provence
  10. Make ready 1 handful parsley
  11. Take 1 tsp sugar
  12. Prepare to taste salt & pepper
  13. Prepare Olive oil - A lot ;)

Yes, this classic French dish made of eggplants, zucchinis, squash and more is even easier Turn off the heat and begin to create ratatouille pattern with the cooked vegetables. This one pan Ratatouille (Tian Provençal) is piled high with vegetables and filled with mouth watering flavor. This elegant ratatouille recipe asks for the sautéing of dried herbes de Provence in olive oil for this Add herbes de Provence, garlic, onions, and bay leaf; cover and cook, stirring occasionally, until soft. Pluck the rosemary and thyme leaves, and add to the ratatouille.

Instructions to make Traditional Provence Ratatouille:
  1. Preheat oven to 180°C (350°F).
  2. Saute onions and crushed garlic in 2 tablespoons of olive oil on medium heat for about 5 minutes. They should be very soft.
  3. When they're done, put them in an oven-safe dish.
  4. Add 1 more tablespoon of olive oil to the pan, then saute the peppers (I forgot to get a yellow one!) for 5-10 minutes on a medium heat until slightly browned. Put them into the oven dish, too.
  5. Add 1 more tablespoon olive oil and saute the zucchini until soft, 5-10 minutes. Again, add to oven dish.
  6. Add more olive oil and saute egglplant (you'll need some extra oil for them) until slightly browed, 5-10 minutes. Then, into the oven dish.
  7. Add chopped tomatoes into the oven dish without cooking them.
  8. Add herbs de Provence, chopped parsley, salt, pepper, sugar, and bay leaves. Give everything a stir and put a lid or foil over the dish. Bake in the oven at 180°C/350°F for 1 hour. You can eat right away, or ideally turn oven off and let it sit for another while.
  9. If you cook it the day before, when the time is over, turn off the oven, but leave the dish in the oven for the entire night. You can reheat it by letting it cook for 20 minutes on a low heat without lid.

A classic French vegetable side dish made with sauteed tomatoes, zucchini, onions and bell peppers. Oven baked or cooked on the stovetop. Same Series: Ratatouille - traditional French Provencal vegetable dish Oven, Gourmet, Healthy, Table, Gratin, Provence, Ingredient, Squash, Zucchini, Baked, French, Rustic. Making ratatouille is definitely a project for a weekend afternoon; it's easy, but fairly time-consuming. First there's getting all the vegetables washed, chopped, and ready.

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