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Ratatouille

ingredients

servings

4

Aubergine

1 unit

Courgette

1 unit

Yellow peppers

1 unit

Green peppers

1 unit

Peeled tomatoes, canned

200 oz

Iodized salt

to taste

Extra virgin olive oil

to taste

Dried thyme

to taste

Basil

6 leafs

Side Dishes from France

Ratatouille

Ratatouille

vegan source of C vitamins high in potassium

ready in

40 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Ratatouille

A perfect recipe to dispose of vegetable vegetables. Ratatouille, a dish of humble origins, born in Provence, by the peasants who in the summer picked up the garden produce to stew them and prepare this delicious outline.

Ratatouille step 1

step 1

Wash the vegetables. Remove the pepper from the peppers, clean the filaments and cut them into strips. Divide the aubergines and the zucchini in half and then cut them into rectangles. Sliced ​​the onion.

Ratatouille step 2

step 2

Pour a yarn into a pan, add eggplant and zucchini and cook for ten minutes.

Ratatouille step 3

step 3

In another frying pan, fry the onion with a pinch of oil and add the peppers, after a few minutes add the peeled tomatoes and a little water. After about ten minutes add eggplant and zucchini.

Ratatouille step 4

step 4

Add salt, add thyme, basil and pepper, cover with a lid and continue cooking for 15 minutes.

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