ratatouille
Eggplants, zucchinis, tomatoes, garlic, onions, hum. Ratatouille. Can any dish sound more French than this? There are uncountable ways to make this recipe and, as a French person I have eaten a bunch of them. The interesting part? It never tastes the same: each one has her/his own secret. This one is the recipe of Thomas and until now I have not eaten one better than this one.

For the little historical part, this is a French dish from the Provence area, and more specifically from Nice (which explains why it is sometimes referred to “ratatouille niçoise”). The words comes form the verb “touiller” which means to stir up. This is why purists will tell you that a real ratatouille is not done in the oven. But as we are not purists and are only looking for quality and taste, try this one, you will not regret it!

The how-to Ratatouille

ratatouille

Print Recipe
Ratatouille in the oven by Thomas (with feta for veggies, without it for vegans!) Yum
Course Main Dish
Prep Time 20 minutes
Cook Time 1 hour
Servings
people
Ingredients
Course Main Dish
Prep Time 20 minutes
Cook Time 1 hour
Servings
people
Ingredients
Instructions
  1. Pre-heat the oven to 200°C/400°F
  2. Chop the red onion and 2 garlic cloves. Cut the bell pepper, eggplant and zucchini in dices.
  3. Put everything in an oven dish and season with the olive oil, the leaves of thyme and rosemary, the turmeric, the oregano and salt. Add the 6 unpeeled garlic cloves.
  4. Put the dish in the oven for 40 minutes.
  5. Take the dish out from the oven, add the cherry tomatoes, the feta in dices, the balsamic vinegar and put it back into the oven for 20 more minutes.
  6. Ready to eat. Bon appétit!
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