Ratatouille

We are sure that everyone heard about ratatouille. This time, we are not talking about a Disney movie, but about very tasty dish which comes from the South of France.

In the original recipe for Ratatouille each vegetable is cooked separately in the olive oil until it is properly tender and at the end all the veggies are combined and simmer to melt the flavours. While the original recipe is quite a lengthy process, we can slightly adjust it.

I (Zuzana) got the recipe from my French father-in-law. This version version of recipe is much quicker. Once you washed and cut all the veggies, most of the job is done.

Reasons to love ratatouille?

You can turn basic vegetables into magic…it is vegan…it is gluten free…it is dairy free…you can freeze it…you can use it as a side dish or as a sauce for pasta.

Ratatouille is a great make ahead recipe and it tastes even better the next day.

Ratatouille is definitely a summer recipe, which you can cook all summer long, but if you decide to enjoy ratatouille in the middle of the winter, make an effort to find a good quality vegetables.

We definitely recommend to use fresh herbs if possible. Fresh herbs make a big difference in sauce flavor.

Ingredients

2 medium size bell peppers – 1 yellow and 1 red

4 – 5 medium size Zucchini

1 big yellow Onion

2 big Aubergines

1 kg of extra soft tomatoes

1 stalk of rosemary

1 stalk of thyme

1 bay leaf

5 – 6 tablespoons of olive oil, feel free to add some more if needed

Salt and Pepper

Directions

1. Cut vegetables and chop onions.

2. Peel and cut peppers. You can also keep the skin on, but I would recommend to peel it, because it is difficult to digest. Taste will remain the same.