Summer French Ratatouille

Every French person you will meet may tell you that their Ratatouille is the best, and well… that is true!

I have learned that cooking each vegetables separately makes a world’s difference in one of my favorite French Magazine (@journaldesfemmescuisine). You can check out their recipe right HERE!

I hope you will enjoy this recipe as much as I did. Bon Appetit!

As always, you will find the Step-by-Step Video below the recipe. 

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Summer French Ratatouille

bakingwithnessa

Nothing says it is Summer like eating a Colorful Ratatouille! I tend to refrigerate mine overnight because it's so much tastier the next day!

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Prep Time 10 minutes mins

Bake / Cook Time 50 minutes mins

Refrigerate Overnight 12 hours hrs

Total Time 13 hours hrs

Course Main Course

Cuisine French

Servings 4

Equipment

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Fluted Bon Flexipan®

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Baking Sheet (M)

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Santoku Chef Knife

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Mixing Bowl

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Spatula

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Rosemary Oil

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Rosemary, Basil, Thyme

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Lavender Salt Mill

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Pepper Mill

Ingredients

 

1x2x3x

• ▢ 3 Bell Peppers (Diced, Red, Orange, Yellow)
• ▢ 1 Eggplant (Diced)
• ▢ 2 Zucchini (Diced)
• ▢ 1 Onion (Peeled, Thinly sliced)
• ▢ 8 Mini Heirloom Tomatoes
• ▢ 2 garlic cloves (Thinly sliced)
• ▢ 4 tbsp (55 g) rosemary oil (Divided)
• ▢ 1 tbsp (2 g) Rosemary, Basil, Thyme herbs
• ▢ Lavender Salt (Season to Taste)
• ▢ Pepper Mil (Season to Taste)

Instructions

 

• Wash, Pat Dry and Dice your Vegetables (Bell Peppers, Eggplants, Zucchini, Onion, Tomatoes) and place them in seperate bowls.
• Heat a frying pan on medium. Once hot, add the Rosemary oil, and cook each vegetable until golden for 5 minutes one after each one. Start with the bell peppers, then the eggplant, then the Zucchini and finally the onions and tomatoes together. Do not hesitate to add more Oil in between.
• Once all your vegetables are cooked, put them back into the frying pan on Medium-Low. Add your dried herbs. Season with Salt and Pepper . Let it cook for 40 minutes covered. Stirring occasionally.
• 10 minutes prior to the end of the cook time, add your sliced Garlic Cloves. Double check your seasonings.
• I tend to prefer preparing the Ratatouille the day prior and keep it overnight, covered in the refrigerator. That way it gives the flavors to marinate a bit more. Serve with Potatoes or Rice. Enjoy & Bon Appétit!

YouTube Video

Photos

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Nutrition

Calories: 219kcal | Carbohydrates: 20g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 18mg | Potassium: 841mg | Fiber: 8g | Sugar: 12g | Vitamin A: 3339IU | Vitamin C: 142mg | Calcium: 64mg | Iron: 2mg

Keyword authentic french ratatouille, bon cook, easy french recipe, easy ratatouille recipe, easy recipe, flexipan, guy demarle, summer french ratatouille

Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com

Find it online:

https://bakingwithnessa.com/summer-french-ratatouille/

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