Ratatouille is a traditional culinary specialty of Mediterranean cuisines, based on stewed vegetables and olive oil.It is generally made up of cooked vegetables (cut into slices or quarters): eggplant, zucchini long butter, red and yellow peppers, tomatoes, as well as white or straw onions, garlic, basil and olive oil. There is no precise recipe but principles to be respected. It can also be flavored with olives, as well as a bouquet garnished with thyme, bay leaf, flat leaf parsley, celery leaves, rosemary, basil and medicinal herbs to reinforce the taste of the vegetables Two methods are possible: cooking all the vegetables together, or the first cooking vegetable by vegetable but the great cooks that I have already met recommend to brown or even fry the vegetables one by one, then to pass the pepper on the flame to get rid of its skin and give it a toasted flavor.
Ratatouille, eaten cold or hot, is usually served as a side dish to meat or fish, but can also be served as a main course on its own, then accompanied by rice, potato, or bread.
Have you ever had Ratatouille? I first heard it in the movie, of course, and tried my first traditional version just a few months ago. Honestly? Blah guy! After all the fuss and rat approval, I really thought, is that it?
A ratatouille full of flavors! The roasted garlic sauce is garnished with spicy, paper-thin vegetables. It would be perfect for a great summer dinner or snack! Scroll down to enter today’s amazing giveaway from my summer vacation, woohoo!
Tasty Ratatouille Recipe !!
Ingrédients
- 2 heads of chopped garlic
- 3 teaspoons of olive oil
- 3/4 cup cream
- 1 teaspoon of white wine if you have it at home
- 1/2 chopped onion midium size
- 1 package Hidden Valley Greek Yogurt Sauces (not made), divided
- 1/4 cup fresh parmesan
- 4 midium tomatoes
- 1 long red pepper
- 1 long yellow pepper
- 1 medium to large zucchini
- 1 large yellow squash
- 1 eggplant
- 1/4 cup grated Parmesan, to garnish
- at least 4 ounces of goat cheese, softened, spread
- crusty bread
- 14 oz can of crushed tomatoes
- 2 tablespoons chopped fresh basil, from 8-10 leaves
- salt, to taste pinch
- black pepper, to taste pinch
HERB SEASONING:
- 2 tablespoons chopped fresh basil, from 8-10 leaves
- 2 teaspoons fresh thyme
Instructions
- Preheat the oven for 375˚F (190˚C).
- Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds, then set aside.
- Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
- Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.
- Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
- Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
- Serve while hot as a main dish or side. The ratatouille is also excellent the next day--cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature.
- Enjoy! and have a good taste