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Ratatouille with bell pepper
1
Ratatouille is a famous French vegetable dish that has become a favorite for many gourmets around the world. It appeared on the shores of Provence and quickly won people's love due to the simplicity of preparation and the use of seasonal vegetables. Ratatouille is synonymous with summer, when all the vegetables ripen and fully reveal their taste. A light, yet rich dish that can be served both on its own and as a side dish to various meat delicacies.
Variations
Ratatouille can have different variations depending on the preferences of the chef. You can add zucchini, zucchini or even eggplant for more variety.
Secrets of tenderness and taste
The main secret of the tenderness of ratatouille is high-quality vegetables and gradual cooking over low heat. Everything so that the flavors of the ingredients combine and delight you with a wonderful aroma and taste notes.
Ingredients tips
Choose only fresh and juicy vegetables. It is very important that all ingredients are of the same size so that they cook evenly.
Small cooking nuances
Never rush stewing: let the vegetables slowly soak up each other's flavors to achieve the perfect consistency.
Ingredients for the recipe
Ingredients
Plum Tomato
400 g
Yellow Pepper
300 g
Zucchini
200 g
Eggplant
200 g
Garlic
3 сloves
Iberica Extra Virgin Olive Oil 0.5л
2 tbsp
Prypravka Laurel Leaves
1 pc
Pripravka Himalayan Pink Salt 200g
to taste
Kamis Ground Black Pepper 20g
to taste
Pripravka Exclusive Professional Provencal Herbs Seasoning without Salt 30g
½ tsp
Preparation steps
01
Prepare vegetables — Cut eggplant and zucchini into 1.5–2 cm cubes. Cut bell pepper into large pieces, dice tomatoes (remove skin if desired). ⏱ 15 min. Guideline: Vegetables are about the same size for even cooking.
02
Roast eggplant — Heat 1–2 tbsp. olive oil. Roast eggplant over medium heat for 6–8 min. until golden brown. Transfer to a separate dish.⏱ 8 min. Guideline: Lightly browned, pieces hold their shape.
03
Roast peppers and zucchini — Add a little more oil if needed. Roast peppers for 3–4 min., then add zucchini and cook for another 3–4 min. ⏱ 7 min. Guideline: Vegetables have become softer, but not overcooked.
04
Stewing — Return the eggplants to the pan. Add tomatoes, bay leaves, herbs, salt and pepper. Cover and simmer over low heat 20–25 min. ⏱ 25 min. Guideline: thick sauce, vegetables are soft but keep their shape.
05
Final aroma — Add chopped garlic 3–5 min before completion. Stir, turn off the heat and let it infuse for 10 min. ⏱ 10 min. Guideline: The fragrance has become deep and rich.
06
Tip Ratatouille tastes even better the next day. Add fresh basil or a drizzle of good olive oil before serving. Can be served with toasted baguette or as a side dish with meat or fish.
Where to order ingredients
Select the required ingredients in one of the stores
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