Simple ratatouille. 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.
This easy ratatouille recipe is a flavorful, hearty and satisfying weeknight dinner. Ratatouille is best served hot with a perfectly runny sunny-side up egg on top. Don't forget to add your favorite crusty bread to sop up all the goodness. You can cook Simple ratatouille using 11 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Simple ratatouille
- You need of sauce.
- You need 4 medium of tomato.
- You need 2 small of Red sweet pepper.
- Prepare 1 clove of garlic.
- It's 1/4 cup of water.
- Prepare 2 dash of black pepper.
- Prepare of ratatouille.
- You need 1 medium of zucchini.
- Prepare 2 medium of carrots.
- Prepare 1/2 lb of eggplant.
- It's 1 oz of Green pepper.
Sometimes the simplest meals are the best and that is certainly the case with my Easy Ratatouille Recipe. It is great with rice, pasta, quinoa, couscous, as a topping for a baked potato or simply with some Homemade No Knead Focaccia Bread. It can also be served as a side and keeps really well in the fridge for three to four days where the flavours just keep getting better. The recipe is a little wet for a pie and had to drain off liquid as tomatoes cooked down.
Simple ratatouille instructions
- blend sauce ingredients.
- Slice veggies up evenly..
- Place veggies in crock pot, pour sauce over. Place the garlic Clove inside. Heat 2 hours on high.
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We've curated a bunch of recipes & tips to make cooking easier for you during this time! 🍝 Easy Recipes Easy French Ratatouille. Making ratatouille is definitely a project for a weekend afternoon; it's easy, but fairly time-consuming. First there's getting all the vegetables washed, chopped, and ready. Then you need to cook them in batches — partly so they can brown instead of steam, and partly because the vegetables tend not to fit in a. Prep your ingredients before you start - peel and cut the onions into wedges, then peel and finely slice the garlic.