Recipe: Yummy Ratatouille

Ratatouille. I usually make a saute version of ratatouille, to keep the vegetables crispy, but this baked version came out with nice crisp vegetables too, and it was very easy to make. I added some thyme and rosemary, and a splash of white wine and served over rice to soak up the delicious juices. This is a perfect addition to my harvest season collection.

A rat who can cook makes an unusual alliance with a young kitchen worker at a famous restaurant. Ratatouille (/ ˌ r æ t ə ˈ t uː i / RAT-ə-TOO-ee, French: ; Occitan: ratatolha [ʀataˈtuʎɔ]) is a French Provençal stewed vegetable dish, originating in Nice, and sometimes referred to as ratatouille niçoise (French: ). Recipes and cooking times differ widely, but common ingredients include tomato, garlic, onion, courgette (zucchini), aubergine (eggplant), bell pepper, and some. You can cook Ratatouille using 12 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Ratatouille

1. It's 1 of Japanese eggplant.
2. It's 1 of Yellow squash.
3. You need 1 of Zucchini.
4. It's 4 of Roma tomatoes.
5. You need 1/2 of Onion (chopped).
6. You need 4 of Garlic cloves (minced).
7. You need 5 of Sprigs Thyme.
8. Prepare 4 Tbs of Olive oil.
9. It's 1 (6 oz) can of tomato paste.
10. Prepare of Salt.
11. It's of Pepper.
12. Prepare of Water.

Nothing says high summer than a batch of fragrant simmering ratatouille on the stove. The dish originates from the South of France, where home cooks would toss tomatoes, zucchini, peppers, onions, eggplant, garlic and herbs into a pot and cook them down to create an irresistible mixture enjoyed hot, cold, on its own, with eggs, over toast, or tossed with pasta. Those are just a few ideas that. Once hot, add the onions and garlic to the pan.

Ratatouille step by step

1. Preheat oven to 375 F..
2. In an iron skillet, spread the tomato paste and add onion and garlic. Then add 1/2 cup of water and mix..
3. Add 1 tablespoon of the olive oil into the tomato mixture and season with salt and pepper to taste..
4. Slice the eggplant, squash, zucchini, and tomatoes thinly (about 1/4 inch)..
5. Season the sliced vegetables with salt and pepper..
6. Start to layer the slices, starting at the outer edge and moving inwards in a spiral. Layer in a pattern..
7. When done layering, drizzle with the rest of the olive oil and sprinkle with Thyme..
8. Cover with parchment paper cut so that it fits inside the skillet..
9. Place into oven and bake for 45 minutes. Will be very hot when done so be careful. Serve and enjoy!.

Cook the onions, stirring occasionally, until they are wilted and lightly. Serving suggestions: This stew is great on its own, with crusty (potentially toasted) bread, with Parmesan cheese sprinkled on top, with cooked eggs, or on pasta. Prep your ingredients before you start - peel and cut the onions into wedges, then peel and finely slice the garlic. The title refers to the French dish ratatouille, which is served at the. Bringing Ratatouille's ratatouille to your dinner table for meatless Monday!