Ratatouille is a dish based on stewed vegetables, a side dish of French origin with a rich and Mediterranean flavor that has seasonal vegetables as its protagonist !
With less than 150 cal, it’s the perfect recipe to make in a short time, but following our directions! In the heat, this side dish becomes sensational when served cold!
The ingredients are simple to find and genuine, you will need:
- small courgettes , 4
- aubergines , 2
- green pepper , 1
- red pepper , 1
- ribbed celery , 1/2
- cherry tomatoes , 20
- onions , 2
- thyme , 2 sprigs
- bay leaves , 2
- garlic, 2 cloves
- saffron , 1 sachet
- basil leaves , 4
- extra virgin olive oil , to taste
- peanut oil i, to taste for frying
- black pepper, to taste
- sale, q.b.
Now that you know almost everything… what are you waiting for? Get to work!
Ratatouille: the tasty and rustic vegetable-based side dish, the recipe!
Start by washing all the vegetables . Then, chop the onions and, in a non-stick pan, heat the extra virgin olive oil and brown the chopped onion. Also add the two peppers (red and green) cleaned, without seeds, cut into strips and the celery stalk cut into pieces.
Now add the cherry tomatoes cut in half, the basil leaves, the thyme, the bay leaf and the two finely chopped garlic cloves . Close the pan with a lid and let it simmer , adding a little water or vegetable broth if necessary.
Meanwhile, in another pan, heat the seed oil and fry the zucchini previously washed and cut into cubes.
When they are well coloured, drain them from the frying oil with the aid of a slotted spoon and place them on a plate covered with absorbent paper . At this point, cut the aubergines into cubes and fry them in the same oil used to fry the courgettes. Once fried too, drain them from the excess oil and place them on a plate covered with absorbent paper.
Finally, add both the aubergines and zucchini to the peppers and tomatoes. Let the flavors blend by adding , over medium heat, a sachet of saffron and water if necessary. Let go for another 10 minutes and then turn off the gas.
The ratatouille must be soft with the pieces of vegetables clearly visible inside. Serve hot, or better yet, cold from the refrigerator in summer for a shiver of pleasure! Enjoy your meal