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Ratatouille is a French Provençal stewed vegetable dish, originating in Nice, and sometimes referred to as ratatouille niçoise
Ratatouille is a French Provençal stewed vegetable dish you need to try as soon as possible, as you will just love it and so will the family.
Ingredients for the veggies:
2 zucchini, sliced.
6 tomatoes, sliced.
2 yellow squash, sliced.
1 brinjal, sliced.
Basil spice and thyme to sprinkle over the top.
Ingredients for the sauce:
2 tbsp. cooking oil.
1 onion, finely chopped.
4 garlic cloves, minced.
1 red pepper, deseeded and diced.
Salt and pepper to season.
2 tomatoes, grated.
2 tbsp. basil spice.
Method for the sauce:
Heat the oil in a pan.
Add the onions, garlic, pepper, and saute until the peppers are soft.
Season with salt and pepper and basil.
Add the grated tomatoes, give it a good stir and allow the mixture to come to a boil.
Remove from the heat and pour into a greased ovenproof dish.
Arrange the sliced vegetables over the top of the tomato mixture.
Sprinkle with thyme and basil.
Pop into a preheated oven and bake at 180 degrees until golden brown roughly 45 – 60 minutes.
Prepared, tried, and tested Bobby Swanson
2 thoughts on “Ratatouille is a French Provençal stewed vegetable dish”
I love ratatouille and have a couple of good recipes. This one is different again and looks good. It doesn’t say when to add the cheese though. I also had to look up brinjal. Here in Europe, they are called aubergines but I know them as eggplants.
Darlene, yes we just had a similar conversation today with all the different terminology / name for the same product.