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
Equipment
Ingredients
- 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!
Video
Special Notes
Nutrition
