Recettes Délicieux Ratatouille 🍆

Ratatouille 🍆. 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. I added some thyme and rosemary, and a splash of white wine and served over rice to soak up the delicious juices. This is a perfect addition to my harvest season collection.

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 8 ingrédients et 8 pas. Voici comment vous cuisinez cela.

ingrédients et Ratatouille 🍆

1. 100 g tomate.
2. 80 g d'aubergine.
3. 80 g courgettes.
4. 50 g poivrons.
5. 30 g d'oignons.
6. 1/2 gousse d'ail.
7. 10 ml d'huile.
8. Sel, Poivre, Herbes de Provence.

Ratatouille turns basic vegetables into magic. Even if you don't typically love eggplant or summer squash, I bet you'll enjoy this ratatouille. It's vegan and gluten free for all to enjoy. Ratatouille is a great make-ahead recipe.

Ratatouille 🍆 étape par étape

1. Peler et épépiner les tomates.
2. Couper les courgettes, les poivrons, l'aubergine en dés..
3. Émincer l'ail et l'oignon..
4. Mettre l'huile à chauffer dans une casserole. Ajouter l'oignon et l'ail, faire revenir à feu doux..
5. Rajouter les poivrons, puis les aubergines et terminer par les courgettes et les tomates..
6. Assaisonner avec le sel, le poivre et les herbes de Provence..
7. Laisser cuire pendant 30 à 45min à couvert..
8. Vous pouvez enfin déguster 🤤.

It tastes even better the next day and reheats beautifully. 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. 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.