Roasted Garden Vegetable Ratatouille Recipe! Noreen's Kitchen
Greetings! What do you do when you have an overflow of fresh garden veggies? Well you make Ratatouille of course! This roasted vegetable ratatouille could not be simpler or more delicious.
Start by choosing the veggies you love, I have used a small eggplant, a couple of zucchinis, one large bell pepper or in my case half of a large yellow and half of a large red bell pepper, one large sweet onion, a few cloves of home grown garlic, a tray of Crimini mushrooms that I just wiped clean as well as a generous handful of freshly picked basil and some fresh picked rosemary. Chunked up those veggies and poured over some olive oil and a generous sprinkling of salt and pepper and into the oven.
I roasted these for about 20 minutes and I did nothing to them. Some of the veggies got a good char on them and that was just perfect. When I removed them from the oven I poured them into a skillet which I had heated about 2 to 3 cups of homemade tomato sauce. I gave that a good stir and then sprinkled over about 1/4 cup of grated Parmesan cheese, stirring again to combine. Then it is done!
How easy was that! I'll bet you thought Ratatouille was something that you got in a fancy French restaurant or even worse, a Disney movie! Now you know just how easy it is to make this restaurant favorite at home and if you are lucky enough, with veggies you grew and picked yourself from your own garden!
I hope you give this a try and I hope you love it!
Happy Eating!
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Allotment Ratatouille Recipe
This allotment ratatouille recipe is inspired by the classic French dish of stewed vegetables. It tastes delicious, and is a great way of enjoying nutritious British vegetables.
For anyone growing their own vegetables, this dish can be used to celebrate all their hard work. The recipe is easy to adapt to what is fresh and available.
The idea is to slowly cook the vegetables until they combine together to produce a delicious medley of flavours, with a little olive oil, vinegar, and sugar to bring out their flavour.
For the full recipe see:
Traditional French Ratatouille? Do it yourself! With this easy-to-follow recipe | A Typical Dish
Ratatouille is made only from vegetables and is said to have been served for the first time in the 18th century, in Nice, Southern France. We travelled to Provence to meet Viktorija Todorovska. She works at cooking school Les Petits Farcis and shows you how to prepare traditional ratatouille.
#ratatouille #nicefrance #frenchcuisine #howtocook
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CREDITS
Report: Gönna Ketels
Camera: Robert Richter
Edit: Josi Funck
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Traditional ratatouille recipe by chef Vivien
Ratatouille ingredients for 4 portions:
✔️ 1 big eggplant
✔️ 2 zuccinis
✔️ 1 bell pepper
✔️ 1 big onion
✔️ 2-3 mid-size tomatos
✔️ 3 garlic cloves
✔️ 2 bay leaves
✔️ thyme
✔️ parsley
✔️ optionally: oregano, sarriette
✔️ olive oil
✔️ salt, pepper
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#ChefVivien #Ratatouille #ClassicRecipe
How to Make the PERFECT RATATOUILLE Recipe (PISTO MANCHEGO)
One of my very favorite movies ever is Ratatouille. And so it’s no big surprise that making the Spanish version of this Mediterranean vegetable stew recipe, known as Pisto Manchego, is something I just had to make. The vegetable bits are a little less chunky than the French version, the flavors are as garden fresh as you could imagine and the Spanish crispy-edged fried egg topping can turn this healthy side dish into a full scale one-bowl dinner.
INGREDIENTS
2 cups ¼ diced eggplant
2 cups ¼ diced zucchini
2 cups ¼ diced bell peppers
1 cup ¼ diced onion
6-8 minced garlic cloves (pickled or not, your choice)
6 Tbsps extra virgin olive oil (4 to start, then 1 more with each addition)
1 tsp cumin
1 tsp oregano
1 tsp salt
½ tsp pepper
1 14oz can diced tomatoes in their juice
Spanish-style fried egg
Parsley chopped for garnish
Manchego cheese grated for garnish
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ABOUT ME
By the age of 6, there was early evidence that food would play an important role in my life. Practicing penmanship and kitchen creativity, I co-authored my first recipe, “Ham Slam”, with one of my older siblings. It had all the makings of a classic 1960’s American kitchen treasure, featuring gourmet ingredients like Campbell’s cream of celery soup and Durkee’s canned French Fried onion rings. It’s no wonder my culinary career promptly took a diversion until around the age of 40.
But spending years as an executive in the business of marketing brands such as Apple, Microsoft, and Sony Pictures didn’t snuff out my lifelong passion for travel, food, and wine. I eventually found my way back to my culinary roots when I turned my attention to studying technique at Cordon Bleu Paris, exploring new foodie concepts around Europe and documenting them in words and pictures.
I’ve been privileged to pen articles and columns in many publications, including the Food52, Huffington Post, msn.com, Zester Daily, Santa Ynez Valley Journal, Michigan BLUE Lakestyle Magazine, Olive Oil Times and Olive Oil Source, the world’s top-ranked olive oil-related websites.
In the process, there was one more thing I learned. Despite the explosion of global cuisines in restaurants all across the U.S., you can’t fully experience the wide world of flavor all from your own backyard, Toto.
Following that thought put me and my partner, George on a plane to Alicante Spain in 2014 where we have lived ever since. Our mission is to explore the aromas, ingredients and collective imaginations that are all part of Spain’s vast culinary heritage.
The classic French Ratatouille - (goes great with many dishes)
Join my online French cooking classes ????????: this video will show you step by step how to make the french ratatouille recipe. Ratatouille is a typical example of a great simple, healthy and delicious vegetable dish that is easy to make and is suited for adult and kids.
It can be serve on its own with bread for a complete vegetarian dish. that simple recipe uses a mix of aubergines, zucchini,onions,garlic, tomatoes and bell peppers stewed together at low heat. it only takes 30 minutes to make including cooking time. In France this is staple dish that is commonly made by parent for the whole family
Ingredients to use:
1 small aubergine (eggplant
1 zucchini (courgette)
2 small bell peppers
1 garlic clove
1 small onion
2 or 3 ripe tomatoes
few twigs of fresh Thyme
1 bouquet garni (in a sachet)
3 bay leaves.
salt and pepper to taste
olive oil to cook.