Ratatouille 🍆. I usually make a saute version of ratatouille, to keep the vegetables crispy, but this baked version came out with nice crisp vegetables too, and it was very easy to make. I added some thyme and rosemary, and a splash of white wine and served over rice to soak up the delicious juices. This is a perfect addition to my harvest season collection.
It's vegan and gluten free for all to enjoy.
Ratatouille is a great make-ahead recipe.
It tastes even better the next day and reheats beautifully.
Vous pouvez cuisiner Ratatouille 🍆 using 8 ingrédients et 8 pas. Voici comment réussir ça.
Ingrédients de Ratatouille 🍆
- Préparez 100 g de tomate.
- C'est 80 g de d'aubergine.
- C'est 80 g de courgettes.
- Vous avez besoin 50 g de poivrons.
- C'est 30 g de d'oignons.
- C'est 1/2 gousse de d'ail.
- C'est 10 ml de d'huile.
- Vous avez besoin de Sel, Poivre, Herbes de Provence.
Directed by Brad Bird, Jan Pinkava. With Brad Garrett, Lou Romano, Patton Oswalt, Ian Holm. A rat who can cook makes an unusual alliance with a young kitchen worker at a famous restaurant. Takes a fair bit of prep work and about a half hour of actual cooking, but the result is a beautifully clear expression of the veggies. 'Twouldn't hurt to up the.
Ratatouille 🍆 instructions
- Peler et épépiner les tomates.
- Couper les courgettes, les poivrons, l'aubergine en dés..
- Émincer l'ail et l'oignon..
- Mettre l'huile à chauffer dans une casserole. Ajouter l'oignon et l'ail, faire revenir à feu doux..
- Rajouter les poivrons, puis les aubergines et terminer par les courgettes et les tomates..
- Assaisonner avec le sel, le poivre et les herbes de Provence..
- Laisser cuire pendant 30 à 45min à couvert..
- Vous pouvez enfin déguster 🤤.
Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly. 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.