Ingredients
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6 Carrot
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4 Potato
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2 Sweet bell peppers
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4 cups Mangetout
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6 large Tomato
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1/3 cup Olive oil
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1 tablespoon Garlic paste
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1 teaspoon dried Chili pepper
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1 Bay leaves
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1 tablespoon Dried onion
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For the herbes de Provence:
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1 teaspoon Rosemary
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1 teaspoon Marjoram
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1 teaspoon Thyme
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1 teaspoon Oregano
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1 teaspoon dried Basil
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1 teaspoon Fennel seeds
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1 teaspoon Tarragon
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For the final seasoning:
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1 tablespoon Balsamic vinegar
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1 tablespoon Basil paste
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1 tablespoon Parsley paste
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To taste Salt and pepper
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To garnish:
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4 leaves Basil
Directions
Ratatouille is maybe the most popular French recipe abroad. Originated in Nice, one of the most beautiful cities of the Southern region of Provence, ratatouille is chopped vegetables cooked in a French oven together with oil and herbs. This aromatic dish is very low calorie but has lot of flavor.
Also, it’s a perfect dish to prepare when you want to empty your fridge of vegetables that need using. You can, indeed, use almost anything in ratatouille. All you have to do is to be mindful of the different cooking times of vegetables and roots, so everything is evenly cooked.
To prepare it, start with slicing and dicing all the vegetables. Keep the tomatoes aside. Then, heat the olive oil with the spices in a French oven. Add the tomatoes and the roots (carrots and all the vegetables that take longer to cook). Cook for 5 minutes, then add the rest of the vegetables and mix. Transfer the pot to a pre-heated oven, and cook for 40 minutes, uncovered.
Take the out out of the oven, mix again, and cover with a lid. Set aside for 15 minutes, then serve.
Steps
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1
Done
10 minutes
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Slice and dicePeel the carrots and potatoes and chop them into chunks. Rinse well the bell peppers, quarter them, core them, and slice them. Rinse well the tomatoes and chop them. Finally, rinse well the mangetout and chop them roughly. |
|
2
Done
10 minutes
|
Prepare the base seasoningPreheat the oven to 400 degrees. Heat the olive oil in a French oven. Add the garlic paste, red chili flakes, bay leaf, salt, and pepper. |
|
3
Done
45 minutes
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RoastAdd the rest of the vegetables to the French oven, mix well and transfer to the oven without the lid. Roast for 20 minutes. At half cooking, stir the vegetables, then continue the cooking for another 20-25 minutes. |
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4
Done
15 minutes
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Finish the cookingTake out of the oven, and transfer the pot to the stove top. Mix again the vegetables and discard the bay leaf. Cover with a lid and set aside for 15 minutes. Even without the heat, the French oven will continue to roast the vegetables. |
|
5
Done
|
Garnish and serveTransfer the vegetables to the serving plates, garnish with fresh basil leaves, and serve. |
