A Family Recipe: Meltingly Tender Vegetable Ratatouille
A Family Recipe: Meltingly Tender Vegetable Ratatouille

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, a family recipe: meltingly tender vegetable ratatouille. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

A Family Recipe: Meltingly Tender Vegetable Ratatouille is one of the most favored of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. A Family Recipe: Meltingly Tender Vegetable Ratatouille is something which I have loved my whole life.

Ratatouille. featured in The Best Fall Squash Recipes. Spoon the herb seasoning over the vegetables. Ratatouille, the classic French vegetable stew, is a perfect candidate for this hands-off cooking method.

To begin with this particular recipe, we must first prepare a few ingredients. You can have a family recipe: meltingly tender vegetable ratatouille using 12 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make A Family Recipe: Meltingly Tender Vegetable Ratatouille:
  1. Get 2 Eggplant (slim Japanese type)
  2. Prepare 1 Zucchini
  3. Take 1/2 Onion
  4. Make ready 2 Green peppers
  5. Get 1 Bell peppers (red or yellow)
  6. Make ready 1 Optional extras (king oyster or shimeji mushrooms, bacon etc. )
  7. Take 1 can Canned tomato
  8. Make ready 1 half the tomato can Water
  9. Prepare 1 Soup stock cubes
  10. Prepare 1 Salt and pepper
  11. Make ready 1 tbsp Olive oil
  12. Take 1 clove Garlic, minced

A lot of Ratatouille recipes are similar but I think the key to this one is baking the tomatoes first. I used fresh basil instead of This is an excellent recipe for ratatouille. I didn't have any marjoram so I used thyme and basil instead. I also used a little less garlic than the recipe called for.

Steps to make A Family Recipe: Meltingly Tender Vegetable Ratatouille:
  1. Chop the eggplant and zucchini. Cut the onion, green peppers and bell pepper into 1~2 cm pieces.
  2. Heat the olive oil in a pan and add the garlic. When fragrant, add the onions and cook until soft.
  3. Add the rest of the vegetables and when the vegetables are coated with oil, add the canned tomato, water and stock cube and simmer.
  4. Cover with a lid and simmer for 5 minutes. When the vegetables are getting soft, remove the lid and simmer, evaporating the liquid.
  5. Stir occasionally while simmering. When the liquid is reduced, season with salt and pepper.
  6. Place the leftovers on top of a slice of bread and make pizza toast.
  7. Here I served it with sauteed pork.

Bring the ratatouille out of the fridge to bring back to room temperature. Although portion size is not listed I really enjoyed this recipe-my Mother taught me that the first time you make a recipe follow it exactly-I omitted the salt- otherwise followed directions to a t. Ratatouille was made before the family went to the beach and the flavours were perfectly melded by the time they arrived home. Combine all the cooked vegetables in a pot. Remove from the heat, taste for seasoning and stir in the basil.

So that is going to wrap it up with this exceptional food a family recipe: meltingly tender vegetable ratatouille recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!