Ratatouille for everyone

Recipe from Nice to eat cold or hot

preparation time
1 h 10 min
main dish
garnish

This dish is pure summer: the colorful vegetables together with the fresh herbs from the garden are typical for the south of France. Definitely enjoy the dish with a good red wine and a fresh baguette on a warm summer evening.

Ingredients

Preparation

Clean and chop the vegetables into bite-sized pieces, keeping the vegetables separate.

In a heavy-bottomed saucepan, sear the zucchini pieces in olive oil, stirring well, remove from the saucepan and set aside. In the same way, fry the aubergines and peppers separately in the pot and set aside, adding more oil if necessary.

Finally, sauté the onion and garlic in olive oil. Fry the garlic very briefly. Add the herb sprigs and sauté. Add all the diced sautéed vegetables and the tomatoes, salt and pepper the vegetables and simmer on a low heat for about 15 minutes.

Remove the herb sprigs from the sauce. Stir the tomato paste into the sauce, bring to the boil again and season with salt and pepper if necessary.

Serve the vegetables with a fresh baguette.

Photo all rights reserved © by Alex Medwedeff. Photo taken 2014 during our field research for Provence-Guide.Net.
No reproduction is permitted without the written consent of the author. (id24)
recettes photo

Ratatouille served

Photo all rights reserved © by Alex Medwedeff. Photo taken 2014 during our field research for Provence-Guide.Net.
No reproduction is permitted without the written consent of the author. (id32)
recettes photo

Ingredients for ratatouille

Photo all rights reserved © by Alex Medwedeff. Photo taken 2014 during our field research for Provence-Guide.Net.
No reproduction is permitted without the written consent of the author. (id26)
recettes photo

Diced zucchini

Photo all rights reserved © by Alex Medwedeff. Photo taken 2014 during our field research for Provence-Guide.Net.
No reproduction is permitted without the written consent of the author. (id22)
recettes photo

Ratatouille served

Note

This recipe was written with great care by Alex Medwedeff. If you find any errors, contact the author of this site, thank you!

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