How to Cook Tasty Ratatouille

Ratatouille. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and. The word ratatouille derives from the Occitan ratatolha and is related to the French ratouiller and tatouiller, expressive forms of the verb touiller, meaning "to stir up".

Ratatouille Ratatouille is a classic end-of-summer French stew that's fun to say (rat-tuh-TOO-ee) and fun to make. It's packed with fresh produce: tomatoes, eggplant, zucchini and yellow squash, and bell pepper. This summer, we sampled authentic French ratatouille in Provence. You can cook Ratatouille using 11 ingredients and 2 steps. Here is how you achieve it.

Ingredients of Ratatouille

  1. You need 1 of aubergine.
  2. Prepare 1 of gros oignons hachés.
  3. Prepare of L'huile d'olive.
  4. You need of Des piments fort.
  5. You need 1 of poivrons jaune.
  6. It’s 1 of courgette couper en cube.
  7. Prepare 1 of boite de tomates en des.
  8. Prepare of Du thym frais ou pas.
  9. You need of Du basilic frais ou pas.
  10. Prepare of Sel / poivre.
  11. It’s 3 gousses of d'ail.

The title refers to the French dish ratatouille, which is served at. A rat who can cook makes an unusual alliance with a young kitchen worker at a famous restaurant. The beautiful ratatouille served up in the movie by the same name. Long and narrow vegetables work best.

Ratatouille instructions

  1. En première lieu vous devais couper tout vaut légume en cube. Dans une poêle ajouter de l'huile d'olive une fois que lui es bien chaud ajouter vaux Oignons hachés et le gousses d'ail, hacher finement quand vaux Oignons commence à ramollir et l'ail, ajouter tout vaux légumes (courgettes, poivrons jaune, aubergines, et le piment fort) une fois que vaux légumes son a leur tour ramolli ajouter la boite de tomates le thym et le basilic ajouter aussi les épices (sel, poivre).
  2. Une fois que cest pres il vous reste plus qu'à servir et ajouter une branche de basilic comme déco sur votre assiette. En accompagnement vous pouvez vous faire du riz du poisson ou du poulet😋.

Serve over a bed of brown rice, couscous, pasta or other starch, or with crusty bread. By Juli Warfel Bitler Ratatouille is a bright and chunky summer vegetable stew, rich with olive oil and fragrant with garlic and herbs. Ratatouille takes some time to make, and tastes better the next day, so plan ahead. The upside is that it's a perfect make-ahead dish for a party. In a large skillet, saute eggplant, zucchini, squash and peppers in batches in remaining oil until lightly browned, adding each batch of sauteed vegetables to the Dutch oven.