Ratatouille. Get Ratatouille Shirts today w/ Drive Up or Pick Up. Get fashion fast with Target Drive Up, Pick Up, or Same Day Delivery. 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.

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. Vous pouvez avoir Ratatouille en utilisant 9 ingrédients et 4 pas. Voici comment vous cuisinez cela.

ingrédients et Ratatouille

Huile d'olive.
Thym.
5 gousses d'ail.
1 oignon.
500 g tomates cerises en grappe.
1 aubergine.
1 belle courgette.
1 poivron rouge.
1 poivron jaune.

Serving suggestions: This stew is great on its own, with crusty (potentially toasted) bread, with Parmesan cheese sprinkled on top, with cooked eggs, or on pasta. Ratatouille (/ ˌ r æ t ə ˈ t uː i / RAT-ə-TOO-ee, French: ; Occitan: ratatolha [ʀataˈtuʎɔ]) is a French Provençal stewed vegetable dish, originating in Nice, and sometimes referred to as ratatouille niçoise (French: ). Recipes and cooking times differ widely, but common ingredients include tomato, garlic, onion, courgette (zucchini), aubergine (eggplant), bell pepper, and some. Once hot, add the onions and garlic to the pan.

Ratatouille instructions

Peler les gousses d’ail et l’oignon, laver tous les légumes et épépiner les poivrons. Couper l’aubergine, la courgette, les poivrons et l’oignon en cube d’environ 2cm..
Dans une sauteuse, faire chauffer l’huile d’olive. Commencer par faire cuire l’oignon avec les poivrons à feu moyen pendant environ 10min..
Baisser le feu. Ajouter l’aubergine, la courgette, les gousses d’ail et les tomates cerises entières. Ajouter 2-3 branches de thym. Laisser mijoter à feu doux avec un couvercle pendant environ 25min en remuant de temps en temps..
Servir avec un peu de riz ou une salade verte, du poulet rôti ou un poisson grillé..

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. The title refers to the French dish ratatouille, which is served at.