Recipe: Delicious Traditional Provence Ratatouille

Traditional Provence Ratatouille. Ratatouille, a French Provençal vegetable dish that originated in Nice. It's a slow cooked vegetable stew which is also known as Ratatouille Niçoise. Ratatouille is a classic, traditional French dish that consists of stewed eggplant, zucchini, onions In Provence, the Southernmost region of France, ratatouille is a standard and traditional side dish on.

Home » Way of life » Provençal gastronomy » Provence recipes » Ratatouille. Serve hot or cold. (The ratatouille can be accompanied by a fried egg or be used as an accompaniment for meat or fish.) Ratatouille is a famous French vegetarian one-pot dish with eggplant, zucchini, tomatoes, onion In France, we make ratatouille all year round and serve it with white rice, or as a side dish for fish or. That means it's about the Frenchiest French dish imaginable. You can have Traditional Provence Ratatouille using 13 ingredients and 9 steps. Here is how you cook that.

Ingredients of Traditional Provence Ratatouille

1. Prepare 2 of eggplants, cut into rings then quartered.
2. You need 3 of courgettes/zucchini, cut into rings then quartered.
3. It's 1 of red pepper, chopped into medium pieces.
4. Prepare 1 of yellow pepper, chopped into medium pieces.
5. Prepare 4 of tomatoes, roughly chopped.
6. You need 2 of onions, sliced thin.
7. You need 3 cloves of garlic, crushed.
8. You need 2 of bay leafs, crushed up.
9. Prepare 2 Tbsp of Herbes de Provence.
10. Prepare 1 handful of parsley.
11. Prepare 1 tsp of sugar.
12. Prepare to taste of salt & pepper.
13. Prepare of Olive oil - A lot ;).

Find stockbilleder af Ratatouille - traditionel fransk provencalsk grøntsagsskål i HD og millionvis af andre royaltyfri stockbilleder, illustrationer og vektorer i Shutterstocks samling. Ratatouille is a French Provençal stewed vegetable dish, originating in Nice, and sometimes referred to as ratatouille niçoise (French: [niswaz]). Recipes and cooking times differ widely, but common ingredients include tomato, garlic, onion, courgette (zucchini), aubergine (eggplant), capsicum. See more ideas about Ratatouille, Provence france and Provence garden.

Traditional Provence Ratatouille instructions

1. Preheat oven to 180°C (350°F)..
2. Saute onions and crushed garlic in 2 tablespoons of olive oil on medium heat for about 5 minutes. They should be very soft..
3. When they're done, put them in an oven-safe dish..
4. Add 1 more tablespoon of olive oil to the pan, then saute the peppers (I forgot to get a yellow one!) for 5-10 minutes on a medium heat until slightly browned. Put them into the oven dish, too..
5. Add 1 more tablespoon olive oil and saute the zucchini until soft, 5-10 minutes. Again, add to oven dish..
6. Add more olive oil and saute egglplant (you'll need some extra oil for them) until slightly browed, 5-10 minutes. Then, into the oven dish..
7. Add chopped tomatoes into the oven dish without cooking them..
8. Add herbs de Provence, chopped parsley, salt, pepper, sugar, and bay leaves. Give everything a stir and put a lid or foil over the dish. Bake in the oven at 180°C/350°F for 1 hour. You can eat right away, or ideally turn oven off and let it sit for another while..
9. If you cook it the day before, when the time is over, turn off the oven, but leave the dish in the oven for the entire night. You can reheat it by letting it cook for 20 minutes on a low heat without lid..

Mélange de légumes servi chaud en accompagnement d'une viande ou en entrée froide en salade (encore meilleur le lendemain). Ratatouille is considered a healthy and very filling dish. It's a favorite among dieters because it is high in nutrients and low in calories. Ratatouille is a balanced meal suitable for vegetarians and vegans. Photo "Ratatouille - traditional French Provencal vegetable dish cooked" can be used for personal and commercial purposes according to the conditions of the purchased.