Ratatouille. Summer's tastiest vegetables converge in this classic casserole. Footnotes Partner Tip; Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier. Directed by Brad Bird, Jan Pinkava.
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.
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: ).
You can cook Ratatouille using 8 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Ratatouille
- Prepare 1 of courgette.
- You need 1 of poivron vert.
- You need 1 of aubergine.
- You need 1/2 of oignon.
- You need 1 of tomate.
- You need of herbes de Provence.
- It's of huile.
- It's of vinaigre balsamique.
Recipes and cooking times differ widely, but common ingredients include tomato, garlic, onion, courgette (zucchini), aubergine (eggplant), bell pepper, and some. 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. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly.
Ratatouille step by step
- Faites revenir l'oignon avec un peu d'huile d'olive ! Découpez vos légumes en des et les rajouter (sauf les tomates que vous mettrez lorsqu'il restera quelques minutes de cuisson)..
- Salez, poivrez. Rajoutez des herbes de Provence..
- Et rajoutez une pointe de vinaigre balsamique... laissez mijoter le tout à feux doux.....
Serve while hot as a main dish or side. The title refers to the French dish ratatouille, which is served at. The beautiful ratatouille served up in the movie by the same name. Long and narrow vegetables work best. Serve over a bed of brown rice, couscous, pasta or other starch, or with crusty bread.