A Family Recipe: Meltingly Tender Vegetable Ratatouille
A Family Recipe: Meltingly Tender Vegetable Ratatouille

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, a family recipe: meltingly tender vegetable ratatouille. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Great recipe for A Family Recipe: Meltingly Tender Vegetable Ratatouille. I've been making this for a long time. This is great with sauteed chicken, pork or pasta.

A Family Recipe: Meltingly Tender Vegetable Ratatouille is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. A Family Recipe: Meltingly Tender Vegetable Ratatouille is something which I have loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can have a family recipe: meltingly tender vegetable ratatouille using 12 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make A Family Recipe: Meltingly Tender Vegetable Ratatouille:
  1. Prepare 2 Eggplant (slim Japanese type)
  2. Prepare 1 Zucchini
  3. Prepare 1/2 Onion
  4. Take 2 Green peppers
  5. Take 1 Bell peppers (red or yellow)
  6. Prepare 1 Optional extras (king oyster or shimeji mushrooms, bacon etc. )
  7. Make ready 1 can Canned tomato
  8. Make ready 1 half the tomato can Water
  9. Prepare 1 Soup stock cubes
  10. Take 1 Salt and pepper
  11. Get 1 tbsp Olive oil
  12. Get 1 clove Garlic, minced

Ratatouille is done when eggplant is meltingly tender. Serve hot in a bowl with sliced black olives on top and a baguette on the side or see variations below. Refrigerate extra for up to a week or freeze for up to a year. Baked ratatouille is a delicious vegetable medley of meltingly tender eggplant, tomatoes, and onions, balanced by crisper bites of bell pepper and zucchini.

Steps to make A Family Recipe: Meltingly Tender Vegetable Ratatouille:
  1. Chop the eggplant and zucchini. Cut the onion, green peppers and bell pepper into 1~2 cm pieces.
  2. Heat the olive oil in a pan and add the garlic. When fragrant, add the onions and cook until soft.
  3. Add the rest of the vegetables and when the vegetables are coated with oil, add the canned tomato, water and stock cube and simmer.
  4. Cover with a lid and simmer for 5 minutes. When the vegetables are getting soft, remove the lid and simmer, evaporating the liquid.
  5. Stir occasionally while simmering. When the liquid is reduced, season with salt and pepper.
  6. Place the leftovers on top of a slice of bread and make pizza toast.
  7. Here I served it with sauteed pork.

One of my favorite Side Dish Recipes– suitable for low carb, keto, paleo, and vegan diets. Whisk together the pesto, olive oil and balsamic vinegar. Drizzle this over top of the vegetables in the baking dish. My ratatouille recipe is simpler than a traditional one, and the results are just as flavorful. Here's how it goes: First, sauté the veggies.

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