Simple ratatouille. 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.
Prep your ingredients before you start - peel and cut the onions into wedges, then peel and finely slice the garlic.
This easy ratatouille recipe is a flavorful, hearty and satisfying weeknight dinner.
Ratatouille is best served hot with a perfectly runny sunny-side up egg on top.
You can cook Simple ratatouille using 11 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Simple ratatouille
- You need of sauce.
- It's 4 medium of tomato.
- Prepare 2 small of Red sweet pepper.
- Prepare 1 clove of garlic.
- It's 1/4 cup of water.
- Prepare 2 dash of black pepper.
- It's of ratatouille.
- Prepare 1 medium of zucchini.
- You need 2 medium of carrots.
- You need 1/2 lb of eggplant.
- It's 1 oz of Green pepper.
Don't forget to add your favorite crusty bread to sop up all the goodness. Have a recipe of your own to share? Easy recipes and cooking hacks right to your inbox. Sometimes the simplest meals are the best and that is certainly the case with my Easy Ratatouille Recipe.
Simple ratatouille instructions
- blend sauce ingredients.
- Slice veggies up evenly..
- Place veggies in crock pot, pour sauce over. Place the garlic Clove inside. Heat 2 hours on high.
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It is great with rice, pasta, quinoa, couscous, as a topping for a baked potato or simply with some Homemade No Knead Focaccia Bread. It can also be served as a side and keeps really well in the fridge for three to four days where the flavours just keep getting better. Making ratatouille is definitely a project for a weekend afternoon; it's easy, but fairly time-consuming. First there's getting all the vegetables washed, chopped, and ready. Then you need to cook them in batches — partly so they can brown instead of steam, and partly because the vegetables tend not to fit in a single pot until they've.