Vegetable Recipes – Ratatouille
Ratatouille derived from the french term “touiller”, which means to toss. Basically a mix of vegetables that include eggplant, zucchini, summer squash bell peppers, onions, tomatoes and garlic. These vegetables are seasoned with herbs spices and then sautéed, over slow cooking so that a distinct aromatic flavour of intermingled vegetables develops. This is usually served as a side.
The dish was originally a poor farmer’s staple of French Provençal, originating in Nice and the full name being ‘ratatouille niçoise’.
Ratatouille is a dish extremely popular with dieters. This is because not only is it low in fat and calories, but also high in nutrients.
Ingredients:
3 tbsp – Olive oil
1 No – Bay leaf
1 No – Courgette medium sliced
1 No – Red onion medium sliced
1 No – Red pepper medium sliced
1 No – Yellow pepper medium sliced
1 No – Aubergine medium sliced
2 No – Tomatoes peeled chopped
1 tbsp – Parsley dried
3 No – Garlic clove roughly chopped
2 tbsp – Parsley chopped
2 tbsp – Balsamic vinegar
1/4 cup – Feta cheese crumbled
Salt to taste
Pepper to taste
Method:
Heat sufficent oil a pan and briefly fry the onion. Remove and set aside.
Add garlic and aubergines and continue to cook till tender but firm. Remove and set aside.
Add the courgettes and peppers when halfway through return the vegetables along with the seasonings.
Turn off heat. Add the feta cheese and serve.
You can also roast all the vegetables instead of frying to cut down on oil.