Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, traditional provence ratatouille. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Traditional Provence Ratatouille is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Traditional Provence Ratatouille is something which I’ve loved my entire life.
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. You can eat right away, or ideally turn oven off and let it sit for another while. Provencal Ratatouille a Traditional Recipe This recipe comes from the kitchen at Remember Provence, an online boutique for handcrafted products from the region.
To begin with this particular recipe, we have to prepare a few components. You can have traditional provence ratatouille using 13 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Traditional Provence Ratatouille:
- Get 2 eggplants, cut into rings then quartered
- Get 3 courgettes/zucchini, cut into rings then quartered
- Get 1 red pepper, chopped into medium pieces
- Prepare 1 yellow pepper, chopped into medium pieces
- Make ready 4 tomatoes, roughly chopped
- Make ready 2 onions, sliced thin
- Take 3 cloves garlic, crushed
- Take 2 bay leafs, crushed up
- Take 2 Tbsp Herbes de Provence
- Prepare 1 handful parsley
- Take 1 tsp sugar
- Make ready to taste salt & pepper
- Take Olive oil - A lot ;)
A Classic French Provencal Ratatouille is a hallmark of summer. Filled with late summer veggies and fragrant herbs. An easy oven-baked dish, versatile and even freezer friendly. It has become a perennial dish in our family.
Steps to make Traditional Provence Ratatouille:
- Preheat oven to 180°C (350°F).
- Saute onions and crushed garlic in 2 tablespoons of olive oil on medium heat for about 5 minutes. They should be very soft.
- When they're done, put them in an oven-safe dish.
- 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.
- Add 1 more tablespoon olive oil and saute the zucchini until soft, 5-10 minutes. Again, add to oven dish.
- 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.
- Add chopped tomatoes into the oven dish without cooking them.
- 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.
- 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.
An easy oven-baked dish, versatile and even freezer friendly. It has become a perennial dish in our family. One of the most famous French dishes in the world, ratatouille is a humble vegetable stew hailing from the French region of Provence. The word touiller means "to toss" in French, and to make this dish, you must do just that — eggplants, zucchini, peppers, tomatoes, and other vegetables are tossed together and cooked into a vibrant dish. In Provence, the Southernmost region of France, ratatouille is a standard and traditional side dish on most restaurant menus, that consists of stewed eggplant, zucchini, yellow squash, onion, garlic and tomatoes.
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